Mini-Königsberg meatballs

Name: Mini-Königsberg meatballs
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 1 TABLESPOON + 30 g butter; 500 g mixed minced meat; 1 egg (size M); 4 TABLESPOONS Breadcrumbs; 2 TEASPOONS Mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 l clear soup; 1 TEASPOON Peppercorns; 1 Bay leaf; 3 TABLESPOONS Lemon juice; 30 g Flour; 1 kg Potatoes; 200 g Whipped cream; 1/2 bunch Parsley

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
1 TABLESPOON + 30 g butter
500 g mixed minced meat
1 egg (size M)
4 TABLESPOONS Breadcrumbs
2 TEASPOONS Mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 l clear soup
1 TEASPOON Peppercorns
1 Bay leaf
3 TABLESPOONS Lemon juice
30 g Flour
1 kg Potatoes
200 g Whipped cream
1/2 bunch Parsley

Directions

1
Peel and finely chop the onion. Melt 1 tbsp. butter in a pan and fry the onion cubes briefly until translucent. Knead minced meat, diced onion, egg and breadcrumbs and mustard to a mass. Season with salt and pepper. Form approx. 30 dumplings from the minced mass
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
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 sieve and collect. Measure 500 ml stock
4
For the sauce, melt 30 g butter. Add flour and sweat for about 1 minute while stirring. Pour stock into the roux while stirring and bring to the boil. Simmer for about 5 minutes and season with salt and pepper. Refine with cream. Add meatballs to the sauce and heat up. Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Drain the potatoes. Arrange potatoes and dumplings in plates and sprinkle with parsley