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🍽️ Königsberger Meatballs with Parsley Potatoes

728 kcal · 30 min · 4 servings

Ingredients

• 500 g mixed minced meat (fine)
• 1 onion
• 4 pickled anchovies (salt)
• 20 g butter
• 60 g stale white bread
• 0.5 untreated lemon (zested peel)
• 1 egg
• salt
• pepper
• nutmeg (freshly grated)
• 25 g butter
• 1 tbsp flour
• 350 ml meat stock
• salt
• white pepper
• nutmeg
• 2 tbsp lemon juice
• 1 piece lemon peel
• 150 ml whipping cream
• 30 g capers
• 600 g small potatoes (peeled)
• salt
• 2 tbsp butter
• 1 tbsp finely chopped parsley

Instructions

1. 1. Peel the onion and cut it into very small cubes.
2. 2. Rinse the anchovies under cold water and pat them dry with a kitchen towel.
3. 3. Finely chop the anchovies.
4. 4. Melt the butter in a pan.
5. 5. Sauté the onion cubes over low heat until they are soft.
6. 6. Let the onions cool down completely.
7. 7. Soak the white bread in water.
8. 8. Squeeze the soaked bread very well until no water remains.
9. 9. Add the anchovies, the cooled onions, the lemon zest, the squeezed bread, the egg, and the spices to the meat.
10. 10. Knead the ingredients well with your hands until a homogeneous mass forms.
11. 11. Form meatballs from the dough, each weighing about 40 grams.
12. 12. Bring salted water to a boil.
13. 13. Place the meatballs into the boiling water.
14. 14. Let the meatballs cook for about 5 minutes.
15. 15. Melt the butter for the sauce in a pot.
16. 16. Stir the flour into the melted butter to create a light roux.
17. 17. Stir the roux smooth with the meat stock.
18. 18. Season the sauce to taste.
19. 19. Let the sauce simmer gently for 15 minutes while stirring constantly.
20. 20. Add the cream to the sauce.
21. 21. Let the sauce simmer for another 5 to 10 minutes.
22. 22. Check the consistency of the sauce.
23. 23. If the sauce is too thick, add a little more meat stock.
24. 24. Rinse the capers.
25. 25. Add the capers to the sauce.
26. 26. Taste the sauce one final time.
27. 27. Put the potatoes into plenty of salted water.
28. 28. Cook the potatoes for about 30 minutes.
29. 29. Add the cooked meatballs to the sauce.
30. 30. Let the meatballs warm up in the sauce.
31. 31. Melt the butter for the parsley butter.
32. 32. Add the parsley to the melted butter.
33. 33. Peel the cooked potatoes.
34. 34. Halve the potatoes.
35. 35. Add the potato halves to the parsley butter.
36. 36. Toss the potatoes in the butter until they are well coated.

Nutrition per serving

• kcal: 728
• Protein: 33 g · Fett/Fat: 50 g · Carbs: 37 g