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🥗 Königsberger Meatballs with Beetroot Salad and Parsley Potatoes

860 kcal · 30 min · 4 servings

Ingredients

• potatoes, waxy 1 kg
• salt pinch
• beetroot, pre-cooked 500 g
• onions, yellow 2 pcs.
• chives, fresh 20 g
• oil 3 tbsp
• vinegar 2 tbsp
• pepper, black ground pinch
• beef broth 800 ml
• minced veal meat 600 g
• eggs 1 pc.
• breadcrumbs 80 g
• heavy cream 400 ml
• cornstarch 4 tbsp
• capers 4 tbsp
• sugar pinch
• mustard 2 tbsp
• parsley, fresh 10 g
• butter 1 tbsp

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into quarters or halves, depending on their size.
3. 3. Place the potatoes in a pot and cover them with salted water.
4. 4. Bring the water to a boil and cook the potatoes for about 25 minutes.
5. 5. Let the beetroot drain in a sieve.
6. 6. Halve the onions and peel them.
7. 7. Dice the onions finely.
8. 8. Wash the chives and shake them dry.
9. 9. Cut the chives into fine rings.
10. 10. Whisk 3 tablespoons of oil and 2 tablespoons of vinegar with salt and pepper in a bowl.
11. 11. Add the beetroot, half of the diced onions, and the chives to the bowl.
12. 12. Mix the ingredients and season the salad with salt and pepper to taste.
13. 13. Prepare the broth in a pot if necessary and bring it to a boil.
14. 14. Add the minced meat, the remaining diced onions, the egg, 8 tablespoons of breadcrumbs, salt, and pepper to a bowl.
15. 15. Knead the ingredients into a mixture.
16. 16. Shape the mixture into meatballs about 3 centimeters thick.
17. 17. Place the meatballs into the hot broth.
18. 18. Cook the meatballs for about 15 minutes.
19. 19. Ensure the broth simmers gently and does not boil.
20. 20. Remove the meatballs from the broth with a slotted spoon and set them aside.
21. 21. Bring the broth with the cream to a boil.
22. 22. Whisk the starch in a bowl with 2 tablespoons of cold water.
23. 23. Stir the starch mixture into the hot broth.
24. 24. Continue to cook the sauce for about 3 minutes.
25. 25. Add the capers to the sauce.
26. 26. Season the sauce with salt, pepper, sugar, and mustard to taste.
27. 27. Return the meatballs to the sauce and warm them through.
28. 28. Wash the parsley and shake it dry.
29. 29. Remove the coarse stems from the parsley.
30. 30. Finely chop the parsley.
31. 31. Drain the potatoes.
32. 32. Mix the potatoes in the pot with 1 tablespoon of butter and the chopped parsley.
33. 33. Plate the Königsberger meatballs with the beetroot salad and parsley potatoes.
34. 34. Serve the dish and enjoy your meal!

Nutrition per serving

• kcal: 860
• Protein: 42 g · Fett/Fat: 48 g · Carbs: 68 g