Meatballs

For 4 people
  • 1 rolls from the previous day
  • 1 large onion
  • 1 EL Butter
  • 2 anchovies
  • 500 g mixed minced meat
  • 1 egg
  • Salt
  • Pepper
  • Cayenne pepper
  • Worchestershire sauce
  • 1 l clear meat broth (instant)
  • 300 g whipped cream
  • 2 egg yolk
  • grated zest of 1/2 untreated lemon
  • 1 glass (53 ml) capers
  • Chili peppers, parsley and lemon peel julienne
45 minutes
light
1.
Soak the rolls in cold water. Peel onion and chop finely. Heat the butter and stew the onion until soft. Finely chop the anchovies. Squeeze out the bun. Knead the mince, bread rolls, anchovies, onion and egg. Season with salt, pepper, cayenne pepper and Worchestershire sauce. Form 12 dumplings from the minced meat. Bring the meat stock to the boil, add the dumplings and let simmer for about 10 minutes over a low heat. Take out and keep warm. Sieve the stock, pour in 250 g cream, bring to the boil and reduce to half. Mix 50 g of cream with 2 egg yolks, beat into the hot sauce until it thickens. Do not let it boil anymore! Season the sauce with lemon zest, cayenne pepper and Worstershire sauce. Stir in capers with the liquid. Add the dumplings to the sauce and heat. Arrange Königsberger Klopse on plates. Serve garnished with chili peppers, parsley and lemon peel julienne. Boiled potatoes are also tasty
1 person approx.:
  • 560 kcal
  • 2350 kJ
  • 32 g protein
  • 43 g fat
  • 10 g carbohydrates

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