Thick Königsberg meatballs

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Soak the rolls in a bowl of hot water for about 15 minutes. Place a small plate on the roll to weigh it down. Then drain the water. Squeeze the bread roll very well at the edge of the bowl.

2. 2

   Peel onion and chop very finely. Lift out anchovies with a fork, rinse with cold water, drain and chop finely.

3. 3

   Put the onion, anchovies, rolls, minced meat, egg and mustard in a bowl. Season well with salt and pepper. Knead well with your hands.

4. 4

   With moistened hands form 8-10 meatballs from the chopping mass. Important: Place a bowl of cold water next to it and moisten your hands again and again. In this way the mince will not stick to them.

5. 5

   Bring 2 l salted water to the boil in a wide saucepan. Add the meatballs using a skimmer. Bring the water to the boil again. Cover the meatballs and let them simmer on low heat for 15-20 minutes.

6. 6

   Lift the finished meatballs out of the stock with a skimmer, drain and place on a plate. Pour the stock through a fine sieve, collecting 750 ml in a measuring cup and allow to cool for 5-10 minutes.

7. 7

   For the sauce, melt butter in a pot at low heat (but do not brown). Pour the flour completely into the pot and sweat it with a whisk while stirring for about 1 minute (the flour should not brown).

8. 8

   Gradually stir in the measured stock and cream. Bring to the boil while stirring and simmer for about 5 minutes while stirring continuously. This way the flour taste disappears and the sauce binds.

9. 9

   Add capers, caper liquid and lemon juice to the béchamel sauce. Season with salt, pepper and sugar. Heat Königsberger meatballs for 5-10 minutes in the sauce. Serve with parsley potatoes (mix finely chopped parsley with boiled boiled potatoes) and beetroot salad.