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🍽️ Classic Königsberger Meatballs with Boiled Potatoes

641 kcal · 30 min · 4 portions

Ingrédients

• 1 stale roll
• 125 ml milk (3.5% fat)
• 500 g veal mince
• 8 waxy potatoes
• 1 egg
• 2 anchovies
• 2 onions
• 1 tsp butter
• 1 bunch parsley
• 1 unwaxed lemon
• salt
• pepper
• 350 ml veal stock
• 2 tbsp butter
• 20 g flour (Type 405)
• 3 tbsp small capers
• 2 tbsp lemon juice
• 125 ml whipping cream
• 125 ml white wine
• 1 tsp sugar
• 2 egg yolks
• 5 sprigs chives

Préparation

1. 1. Peel the potatoes and cut them in half or quarters depending on their size.
2. 2. Place the potatoes in boiling salted water and cook them for about 25 to 30 minutes until tender.
3. 3. Soak the breadcrumbs in lukewarm milk and then squeeze them out well.
4. 4. Add the squeezed breadcrumbs to a bowl along with the minced meat and the egg.
5. 5. Rinse the anchovy fillets thoroughly and chop them finely.
6. 6. Peel the onions and dice them finely.
7. 7. Heat the butter in a pan and sauté the onions until translucent.
8. 8. Wash the parsley, shake it dry, and chop it finely.
9. 9. Rinse the lemon under hot water, dry it, and grate the zest.
10. 10. Squeeze the juice from the lemon.
11. 11. Add the chopped anchovies, onions, parsley, and lemon zest to the minced meat.
12. 12. Mix the ingredients into a smooth dough, but reserve the lemon juice for the sauce.
13. 13. Shape the dough into about 16 equal-sized meatballs.
14. 14. Bring the broth to a boil.
15. 15. Simmer the meatballs at medium heat for about 10 minutes.
16. 16. Carefully remove the cooked meatballs from the broth.
17. 17. Heat the butter in a wide pot for the sauce.
18. 18. Sprinkle the flour into the hot butter and sauté it briefly.
19. 19. Stir in the broth gradually into the flour mixture.
20. 20. Stir the capers, lemon juice, cream, and wine into the sauce.
21. 21. Season the sauce to taste with salt, sugar, and pepper.
22. 22. Remove the pot from the heat.
23. 23. Whisk the egg yolk separately and stir it into the finished sauce.
24. 24. Do not let the sauce boil again to prevent the egg yolk from curdling.
25. 25. Arrange the meatballs on a platter.
26. 26. Pour the sauce over the meatballs.
27. 27. Place the drained boiled potatoes alongside.
28. 28. Garnish the dish with chives and serve.

Nutrition par portion

• kcal: 641
• Protein: 38 g · Fett/Fat: 32 g · Carbs: 42 g