Mini-Königsberger meatballs

Name: Mini-Königsberger meatballs
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 4 TABLESPOONS Butter; 500 g mixed organic mince; 1 Egg; 4 TABLESPOONS Breadcrumbs; 2 TEASPOONS Mustard; 7-10 Tbsp salt and pepper; 1 TEASPOON black peppercorns; 1 Bay leaf; 3 TABLESPOONS Lemon juice; 3 TABLESPOONS clear broth (instant); 1 kg Potatoes; 3 TABLESPOONS Flour; 200 g Whipped cream; 1/2 bunch Parsley

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
4 TABLESPOONS Butter
500 g mixed organic mince
1 Egg
4 TABLESPOONS Breadcrumbs
2 TEASPOONS Mustard
7-10 Tbsp salt and pepper
1 TEASPOON black peppercorns
1 Bay leaf
3 TABLESPOONS Lemon juice
3 TABLESPOONS clear broth (instant)
1 kg Potatoes
3 TABLESPOONS Flour
200 g Whipped cream
1/2 bunch Parsley

Directions

1
For the meatballs, peel and finely dice the onion. Heat 1 tablespoon butter in a coated pan. Sauté the onion until transparent. Knead minced meat, onion, egg, breadcrumbs and mustard. Season with approx. 1 tsp salt and a little pepper.
2
Form approx. 30 dumplings from the mixture with moistened hands.
3
In a wide saucepan, bring 2 litres of water, peppercorns, bay leaf and lemon juice to the boil. Stir in broth. Add the meatballs to the stock and simmer covered over a low heat for about 15 minutes.
4
In the meantime, peel and wash the potatoes, cover and cook in salted water for about 20 minutes. Lift the finished meatballs out of the stock with a skimmer. Pour stock through a fine sieve and measure 1/2 l.
5
For the sauce, heat 3 tablespoons of butter in a saucepan. Sprinkle with flour and sauté for about 1 minute, stirring continuously. Stir in 1/2 l stock and cream. Bring to the boil while stirring, simmer for 5-10 minutes. Season to taste with salt and pepper.
6
Add meatballs to the sauce and heat. Wash parsley, shake dry, pluck off leaves and chop finely. Drain the potatoes, arrange with dumplings and sauce. Sprinkle parsley on top.