Königsberger poultry meatballs

Name: Königsberger poultry meatballs
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 400 g beetroot; 2 (approx. 100 g) red onions; 50 g Walnut kernels; 3 TABLESPOONS Red wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 4 TABLESPOONS Oil; 4 stalks of celery; 4 (approx. 300 g) white onions; 2 discs Toast; 5 TABLESPOONS Milk; 1 small bunch of chervil; 500 g Poultry minced meat; 1 untreated lemon; 1 TEASPOON Anchovy paste; 2 Eggs (size M); 2 TABLESPOONS Fresh cream; 7-10 Tbsp Sweet peppers; 1 TEASPOON Peppercorns; 4 TABLESPOONS Butter or margarine; 3 TABLESPOONS Flour; 2-3 TABLESPOONS Capers (Nonpareilles); 50 g Whipped cream; 7-10 Tbsp beetroot leaves and caper apples

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

400 g beetroot
2 (approx. 100 g) red onions
50 g Walnut kernels
3 TABLESPOONS Red wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
4 TABLESPOONS Oil
4 stalks of celery
4 (approx. 300 g) white onions
2 discs Toast
5 TABLESPOONS Milk
1 small bunch of chervil
500 g Poultry minced meat
1 untreated lemon
1 TEASPOON Anchovy paste
2 Eggs (size M)
2 TABLESPOONS Fresh cream
7-10 Tbsp Sweet peppers
1 TEASPOON Peppercorns
4 TABLESPOONS Butter or margarine
3 TABLESPOONS Flour
2-3 TABLESPOONS Capers (Nonpareilles)
50 g Whipped cream
7-10 Tbsp beetroot leaves and caper apples

Directions

1
Clean and wash the beetroot and cook in boiling water for about 40 minutes. Peel red onions and cut them into fine cubes. Coarsely chop the walnut kernels. Mix vinegar, salt, pepper, nutmeg and 2 tablespoons of oil. Fold in walnut kernels and diced onions. Rinse beetroot in cold water and peel. Cut into sticks about 1 cm thick and marinate with the dressing. For the meatballs, wash the celery stalks and peel the white onions.
2
Dice 2 sticks of celery and 2 onions very finely. Heat 1 tablespoon of oil. Fry the onion and celery until soft and chill. Wash and dry lemon and grate the peel. Squeeze the juice. Remove the crusts from toast and sprinkle with milk. Wash the chervil, dab dry and chop. Squeeze the toast. Knead minced meat, toast, lemon peel, anchovy paste, eggs, crème fraîche, salt, pepper, nutmeg, paprika and the cooled vegetable cubes. Halve 2 onions and 2 celery stalks. Put them with salt and peppercorns in a large pot with water. Bring to boil. Shape the meatballs and put them into the boiling water. Depending on size, let them simmer for 15-30 minutes. Melt fat, stir in flour and sweat for about 3 minutes.
3
Squeeze the toast. Knead minced meat, toast, lemon peel, anchovy paste, eggs, crème fraîche, salt, pepper, nutmeg, paprika and the cooled vegetable cubes. Halve 2 onions and 2 celery stalks. Put them with salt and peppercorns in a large pot with water. Bring to boil. Shape the meatballs and put them into the boiling water. Depending on size, let them simmer for 15-30 minutes. Melt fat, stir in flour and sweat for about 3 minutes. Remove 1/2 litre of meat stock, pour through a sieve and stir into the roux. Bring to the boil and simmer at medium heat for about 5 minutes. Season the sauce with lemon juice, salt, pepper and capers. Finally add the cream. Arrange meatballs, sauce and salad on plates. Garnish with beetroot leaves and caper apples. Basmati rice tastes good with it
4
Remove 1/2 litre of meat stock, pour through a sieve and stir into the roux. Bring to the boil and simmer at medium heat for about 5 minutes. Season the sauce with lemon juice, salt, pepper and capers. Finally add the cream. Arrange meatballs, sauce and salad on plates. Garnish with beetroot leaves and caper apples. Basmati rice tastes good with it