Spaghetti à la Königsberg

Name: Spaghetti à la Königsberg
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 discs Toast; 6-8 Stem(s) Parsley; 1 small onion; 300 g Veal mince; 1 coated Tsp Mustard; 1 Egg yolk (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g Spaghetti; 150 g Carrots; 20 g Butter or margarine; 20 g Flour; 4-5 Tbsp White wine; 150 ml Milk; 200 ml Broth; 2-3 TABLESPOONS Capers (glass); 1 TABLESPOON Oil

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 discs Toast
6-8 Stem(s) Parsley
1 small onion
300 g Veal mince
1 coated Tsp Mustard
1 Egg yolk (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g Spaghetti
150 g Carrots
20 g Butter or margarine
20 g Flour
4-5 Tbsp White wine
150 ml Milk
200 ml Broth
2-3 TABLESPOONS Capers (glass)
1 TABLESPOON Oil

Directions

1
Soak the toast in cold water. Wash parsley, shake dry and chop the leaves into small pieces. Peel onion and chop finely. Knead minced meat, onion, squeezed toast, mustard, 1/2 of the parsley and egg yolk, season with salt and pepper. Form mass to approx. 20 small meatballs
2
Cook the pasta in boiling salted water according to the instructions on the packet. Peel, wash and dice the carrots
3
Melt the fat in a pot. Add the flour and sweat while stirring. Gradually add white wine, milk and stock while stirring. Add carrot cubes and simmer for about 5 minutes while stirring. Add capers at the end
4
Heat the oil in a pan. Fry the meatballs in it all around about 5. Drain the noodles. Mix noodles and sauce, add meatballs at the end. Sprinkle with remaining parsley and serve