Königsberger meatballs with oven-baked beetroot

Name: Königsberger meatballs with oven-baked beetroot
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g beetroot; 7-10 Tbsp coarse sea salt; 7-10 Tbsp black pepper; 3 TABLESPOONS Oil; 1 Bread roll (from the previous day); 2 Onions; 3 pickled anchovies; 600 g Minced beef; 1 egg (size M); 7-10 Tbsp Salt; 2 Bay leaves; 25 g Butter or margarine; 25 g Flour; 1 TABLESPOON Instant clear broth; 2 Egg Yolk; 100 g Whipped cream; 1 glass (50 ml) Capers; 1-2 TABLESPOONS Lemon juice; 1 collar Chives

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g beetroot
7-10 Tbsp coarse sea salt
7-10 Tbsp black pepper
3 TABLESPOONS Oil
1 Bread roll (from the previous day)
2 Onions
3 pickled anchovies
600 g Minced beef
1 egg (size M)
7-10 Tbsp Salt
2 Bay leaves
25 g Butter or margarine
25 g Flour
1 TABLESPOON Instant clear broth
2 Egg Yolk
100 g Whipped cream
1 glass (50 ml) Capers
1-2 TABLESPOONS Lemon juice
1 collar Chives

Directions

1
Peel the beetroot and cut into slices. Spread on a baking tray, sprinkle with sea salt and pepper and sprinkle with oil. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 30 minutes
2
Soak the rolls in plenty of water. Peel 2 onions and dice 1 finely. Drain anchovies and chop finely. Knead the minced meat with the onion, anchovies, pressed bread roll and egg, season with salt and pepper. Form the mixture into small meatballs
3
Halve the remaining onion. Boil up salted water with onion and bay leaf, reduce heat. Put balls in the water and let them simmer for 6-8 minutes. Remove the balls with a skimmer and set aside. Pour the cooking stock through a sieve. Melt the fat in a saucepan. Sprinkle flour over it and sweat while stirring. Measure out 500 ml of cooking stock and gradually add while stirring. Add the stock and let everything simmer for about 5 minutes
4
Whisk the egg yolk and cream. Drain the capers. Add meatballs and capers, heat in the hot sauce. Fold the egg yolks into the sauce, do not let them boil anymore. Season with salt, pepper and lemon juice. Wash the chives, dab dry and cut into small rolls. Sprinkle over the meatballs. Serve with beetroot. Serve with rice