Vegetarian Königsberg meatballs

Name: Vegetarian Königsberg meatballs
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 1/2 bunch flat leaf parsley; 2 (each 35 g sample weight) Mug of capers; 2 1/2 TABLESPOONS Oil; 600 g Tofu; 3 Eggs (size M); 4 TSP Mustard; 100 g Breadcrumbs; 75 g Low-fat curd; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 800 g floury potatoes; 7 TABLESPOONS Butter; 4 TABLESPOONS Flour; 50 ml White wine; 1 l Vegetable broth; 2 Dash of Worcestershire sauce; 150 g Whipped cream; 1-2 TABLESPOONS Lemon juice; 1 TEASPOON Sugar; 7-10 Tbsp ground nutmeg; 50 g ground almonds without skin; 200 ml Milk

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
1/2 bunch flat leaf parsley
2 (each 35 g sample weight) Mug of capers
2 1/2 TABLESPOONS Oil
600 g Tofu
3 Eggs (size M)
4 TSP Mustard
100 g Breadcrumbs
75 g Low-fat curd
7-10 Tbsp Salt
7-10 Tbsp Pepper
800 g floury potatoes
7 TABLESPOONS Butter
4 TABLESPOONS Flour
50 ml White wine
1 l Vegetable broth
2 Dash of Worcestershire sauce
150 g Whipped cream
1-2 TABLESPOONS Lemon juice
1 TEASPOON Sugar
7-10 Tbsp ground nutmeg
50 g ground almonds without skin
200 ml Milk

Directions

1
Peel and finely chop the onion. Wash parsley, shake dry and chop finely, except for a few leaves for garnishing. Drain the capers and collect 4 tbsp. of liquid. Finely chop the capers, except for 2 tbsp. Heat 1/2 tbsp. oil in a small pan. Sauté onion for 1-2 minutes. Crumble the tofu finely. Place onion in a bowl and knead with eggs, 3 tsp mustard, chopped parsley, breadcrumbs, quark, tofu, chopped capers and 2 tbsp. caper liquid. Season to taste with salt and pepper. Form 12 meatballs from the mixture. Heat 2 tablespoons of oil in a large coated pan. Fry the meatballs in it for about 4 minutes in 2 portions while turning. Drain on kitchen paper
2
Peel and wash the potatoes and cook in boiling salted water for about 20 minutes
3
Meanwhile melt 4 tablespoons of butter in a large pot. Add flour while stirring. Bring to the boil until foamy. Deglaze with wine and stock. Add Worcestershire sauce, 1 tsp. mustard, 2 tbsp. caper water and 1 tbsp. lemon juice. Season with salt and pepper. Let simmer for about 5 minutes. Add cream and remaining capers. Season to taste with salt, sugar, nutmeg and lemon juice. Add meatballs to the sauce. Let it simmer for another 15-20 minutes at low heat
4
In the meantime, roast the almonds in a pan without fat until golden brown. Let them cool down on a flat plate. Drain the potatoes. Bring milk, 1 tablespoon butter and 30 g almonds to the boil. Mash potatoes finely in the hot milk. Season to taste with salt and nutmeg
5
Bring 2 tablespoons of butter to a foamy boil in a small pot. Add the remaining almonds. Remove the pot from the stove. Arrange meatballs with caper sauce and mashed potatoes on plates. Garnish with parsley. Drizzle almond butter over the mashed potatoes