Königsberger meatballs with caper mushroom sauce

Name: Königsberger meatballs with caper mushroom sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Bread rolls from the previous day; 2 Onions; 50 g Capers (from the glass); 750 g mixed minced meat; 1 Egg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 1/2 l clear broth (instant); 250 g Mushrooms; 30 g Butter or margarine; 30 g Flour; 200 g Whipped cream; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Bread rolls from the previous day
2 Onions
50 g Capers (from the glass)
750 g mixed minced meat
1 Egg
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 1/2 l clear broth (instant)
250 g Mushrooms
30 g Butter or margarine
30 g Flour
200 g Whipped cream
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Parsley

Directions

1
Soak rolls in cold water. Peel and finely dice 1 onion. Finely chop 1 teaspoon of capers. Knead the squeezed bread roll, minced meat, diced onion, chopped capers and egg.
2
Season to taste with salt, pepper and nutmeg. Shape them into medium-sized dumplings. Bring the stock to the boil. Let the dumplings simmer for 15-20 minutes at medium heat. In the meantime, clean and wash the mushrooms for the sauce and cut them into fine slices.
3
Peel the remaining onion and chop finely. Heat the fat, fry the mushrooms and onion for about 5 minutes, turning them over. Season with salt and pepper. Dust with flour. Add cream and 600 ml broth while stirring and bring to the boil.
4
Season with salt, pepper, capers and lemon juice. Serve the dumplings in the sauce. Serve garnished with parsley. Serve with parsley potatoes, mustard gherkins and beetroot.