Königsberger meatballs with mashed potatoes & apple-beetroot salad

Name: Königsberger meatballs with mashed potatoes & apple-beetroot salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 750 g minced veal mince; 3 Egg Yolk; 4-6 Tbsp sweet mustard; 2 TABLESPOONS spicy mustard; 150 g freshly grated white bread; 50 ml Milk; 50 g finest capers; 50 g red onion cubes, cooked glassy in butter; 20 g Chervil, finely chopped; 7-10 Tbsp fleur de sel; 7-10 Tbsp Breadcrumbs; 1 l Structure fund; 0,375 l Выбор рислинга; 150 ml Whipped cream; 3 TABLESPOONS "Mondamin fix bright"; 100 g cold butter; 50 ml Raspberry vinegar; 50 g Currant Jelly; 400 g boiled beetroot, finely grated; 200 g Pink Lady apple, finely sliced; 3 TABLESPOONS green tabasco; 7-10 Tbsp white pepper; 40 ml Milk; 40 ml Whipped cream; 80 g salted butter; 500 g floury potatoes, mashed

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

750 g minced veal mince
3 Egg Yolk
4-6 Tbsp sweet mustard
2 TABLESPOONS spicy mustard
150 g freshly grated white bread
50 ml Milk
50 g finest capers
50 g red onion cubes, cooked glassy in butter
20 g Chervil, finely chopped
7-10 Tbsp fleur de sel
7-10 Tbsp Breadcrumbs
1 l Structure fund
0,375 l Выбор рислинга
150 ml Whipped cream
3 TABLESPOONS "Mondamin fix bright"
100 g cold butter
50 ml Raspberry vinegar
50 g Currant Jelly
400 g boiled beetroot, finely grated
200 g Pink Lady apple, finely sliced
3 TABLESPOONS green tabasco
7-10 Tbsp white pepper
40 ml Milk
40 ml Whipped cream
80 g salted butter
500 g floury potatoes, mashed

Directions

1
Mix 750 g veal mince, 3 egg yolks, 4-6 tablespoons sweet mustard and 2 tablespoons hot mustard. Mix 150 g grated white bread with 50 ml milk and add to the meat mixture. Add 50 g capers, 50 g cooked onion cubes and 20 g chervil to the meat mixture.
2
Finally season the mixture with Fleur de Sel. If necessary, use the breadcrumbs to firm up the structure of the mixture. Form approx. 12 meatballs from it.
3
Boil up the poultry stock with Riesling. Add part of the meatballs to the boiling stock, then adjust the temperature to the lowest level and let the meatballs simmer for 7 minutes with the lid closed.
4
By cooking in the brew, their aroma becomes more intense. Then take out the meatballs and keep them warm. When all the meatballs are cooked, pass the brew through a hair sieve.
5
For the sauce, bring the stock with the cream to the boil and thicken with the Mondamin to a syrupy consistency. Stir 100 g butter into the hot stock (do not let it boil!).
6
For the salad, heat 50 ml raspberry vinegar with 50 g redcurrant jelly in a saucepan until the jelly has dissolved. Let it cool down again. Now mix with 400 g grated beetroot, 200 g apple slices and 3 tbsp green Tabasco.
7
Season to taste with white pepper and chill for at least 6 hours. Please serve cold.
8
For the puree, bring 40 ml milk to the boil with 40 ml cream and stir into the mashed potato mixture with 80 g salted butter.