Königsberger meatballs with rice
very easy
50 mins
50 mins
Ingredients
- 2 Onions
- 500 g Beefsteak minced meat
- 25 g Breadcrumbs
- 2 tablespoons (approx. 80 g) Low-fat curd
- 2 TABLESPOONS Anchovy paste
- 7-10 Tbsp Pepper
- 7-10 Tbsp Salt
- 1 Bay leaf
- 150 g Basmati Rice
- 1/2 bunch Chives
- 1 glass (106 ml; separation weight: 60 g) Capers
- 2 TABLESPOONS Butter or margarine
- 3 TABLESPOONS Flour
- 200 ml low-fat milk
- 7-10 Tbsp Sugar
Directions
- 1
Onions peel, 1 onion finely dice. Knead minced meat, breadcrumbs, diced onion, curd and anchovy paste. Season with pepper and a little salt. Shape approx. 8 dumplings with moistened hands. Boil up about 2 litres of water, salt lightly. Halve the remaining onion. Add bay leaf and onion halves to the salt water. Cook the dumplings for 15-20 minutes at low heat.
- 2
Prepare rice in boiling salted water according to package instructions. Wash chives, shake dry and cut into small rolls. Lift the dumplings out of the stock with a skimmer and drain. Pour the stock through a fine sieve, measure out approx. 600 ml
- 3
For the sauce, drain the capers and collect the stock. Melt the fat and sweat the flour in it while stirring. First add milk and then the measured broth, stirring gradually. Bring to the boil while stirring constantly, simmer for approx. 5 minutes over a mild heat.
- 4
Add the capers with about half of the caper stock. Season to taste with salt, pepper and sugar. Add the dumplings to the sauce, let them steep for a short time and serve in portions. Sprinkle with chives and serve with the rice. Serve with beetroot
Nutrition Facts
430 kcal
47 g
12 g
35 g
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