Ingredients for approx. 4 servings:
1 roll from the previous day
5 shallots
3 tbsp butter
1/2 bunch flat-leaf parsley
600 g minced meat (half and half)
3 tsp mustard (medium hot)
1 egg (M)
salt, pepper (from the mill)
350 ml veal stock
150 ml white wine (dry)
2 bay leaves
1 tsp peppercorns
3 tbsp flour
250 g whipping cream
1/4 organic lemon
1 small jar of capers in stock (= 106 ml)
4 gherkins
500 g beetroot (pre-cooked, vacuum packed)
4 tbsp rapeseed oil
2 tbsp raspberry vinegar
Sugar
Preparation:
1. Soak the rolls in warm water. Peel the shallots, finely dice two and dice and sauté in 1 tbsp butter until translucent. Wash the parsley, shake dry and chop finely.
2. Squeeze the rolls very well and mix with the minced meat, diced shallots, half of the parsley, 2 tsp. mustard and egg and season with salt and pepper. Form approx. form about 20 meatballs.
3. Heat the veal stock with white wine, 2 shallots, bay leaves and peppercorns. Heat up. Add the meatballs and simmer gently with the lid on for approx. 10 min.
Simmer. Remove the meatballs and set aside. Pour the stock through a fine sieve and collect.
4. Heat the remaining butter (2 tbsp.) in a saucepan and stir in the flour. Sweat in it. Gradually pour in the collected stock and cream. Simmer while stirring. Finely grate the zest of the lemon, add the capers and 1 tbsp. caper stock to the sauce. Finely dice the cornichons. Add with the meatballs and heat for about 10 minutes.
5. Drain the beetroot and cut into thin slices. Peel the remaining shallot (1). Peel and cut into fine rings, arrange both on a platter. Mix rapeseed oil with raspberry vinegar, remaining mustard (1 tsp), salt, pepper and a pinch of sugar, drizzle over the top, garnish with the rest of the parsley and serve with the Königsberger meatballs.
Tip: Boiled potatoes and a dry white wine taste good with this.
Preparation time approx. 90 minutes
Nutritional values per portion approx.:
Calories: 848
Joule: 3548
Protein: 36.3 g
Fat: 64,4 g
Carbohydrates: 31.6 g
(FoodCentrale by ddp images)
