Königsberger mini meatballs with beetroot and parsley potatoes

Ingredients

Directions

1. 1

   Peel and finely chop the onion. Knead minced meat, diced onion, egg, breadcrumbs and mustard to a mass. Season with salt and pepper. Form 16-20 dumplings from the minced meat mixture

2. 2

   Bring the stock, peppercorns, bay leaf and lemon juice to the boil in a wide pot. Add the meatballs to the stock, bring to the boil briefly, cover and cook over a low heat for about 15 minutes

3. 3

   Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. Remove the finished dumplings from the stock with a skimmer. Pour stock through a fine sieve and collect. Measure out 500 ml stock. Cut beetroot into slices

4. 4

   Melt butter for the sauce. Add flour and sweat for about 1 minute while stirring. Pour stock into the roux while stirring and bring to the boil. Let simmer for about 5 minutes. Add capers and cream, bring to the boil and season with salt and pepper. Add meatballs to the sauce and heat

5. 5

   Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Drain the potatoes. Arrange potatoes, beetroot and dumplings on plates and sprinkle with parsley