RECIPES
BasiaA really good, traditional dish that I think just about every German knows. More than 100 years ago, these little balls of ground veal were also known as Gdańsk or Prussian meatballs. They are served with a delicious caper sauce. Keep in mind that the bigger the capers, the more intense the flavor of both the capers and the sauce.
I served these meatballs with buckwheat groats, but boiled potatoes or mashed potatoes would go perfectly with them too.
This amount made about 25 meatballs.
The recipe comes from the magazine "Lust auf Genuss – Traum Saucen".
Königsberg meatballs
Directions:
Peel the shallots and garlic, chop them finely and sauté in oil. Finely chop half of the parsley leaves, add them to the onion and garlic, and let it cool. Finely cut up the bread roll, pour warm milk over it, and once it has softened, squeeze out the remaining milk and break the roll up. Mix it with the onion, meat, egg, quite a lot of salt and pepper, and nutmeg. Form the mixture into meatballs about 5 cm in diameter. Bring the broth to a boil, add the meatballs and heat them for about 10-15 minutes, but don't let them boil.
Melt the butter in a pot, add the flour and mix well. Pour off about 500 ml of the broth and add it to the flour together with the bay leaf. Stir and cook for about 15 minutes, until the raw flour taste is gone.
Meanwhile, scald the lemon with boiling water, dry it, grate the zest and squeeze out the juice. Add the lemon zest, crème fraîche and capers to the sauce, then season with the lemon juice, nutmeg, salt and pepper.
When the meatballs are done, pour the sauce over them. Roughly chop the remaining parsley, sprinkle it over the meatballs, and serve.
Enjoy!
Additional information:
One serving contains: 705 kcal, 41 g carbohydrates, 50 g protein, 37 g fat
