Königsberg meatballs

Ingredients

Directions

1. 1

   Soak rolls in cold water. Bring the stock to the boil. Peel onion and chop finely. Finely chop 1 tablespoon of capers. Knead the squeezed bread roll, minced meat, onion, chopped capers and egg. Season with salt, pepper and nutmeg.

2. 2

   Form medium sized dumplings from the minced mass with moistened hands. Add to the boiling broth and simmer at low heat for 15-20 minutes. In the meantime, wash the tomato and parsley. Clean, quarter, seed and finely dice the tomato. Chop parsley finely. Clean, peel and grate carrots. Clean, wash and drain the lettuce leaves. Remove dumplings from the stock with a skimmer and keep warm. Pour stock through a sieve and measure 600 ml. Melt the fat. Dust with flour and sweat. Add cream and stock while stirring.

3. 3

   Remove dumplings from the stock with a skimmer and keep warm. Pour stock through a sieve and measure 600 ml. Melt the fat. Dust with flour and sweat. Add cream and stock while stirring. Bring to the boil and simmer for 5-8 minutes. Season to taste with salt, pepper and lemon juice. Add dumplings and remaining capers to the sauce and heat. Arrange everything in a terrine and sprinkle with tomato and parsley. Arrange lettuce leaves and grated carrots on 4 plates and add 1 teaspoon of sour cream to each plate. Add 2-3 dumplings each with some sauce and serve garnished with lemon slices. Serve with parsley potatoes

4. 4

   Season to taste with salt, pepper and lemon juice. Add dumplings and remaining capers to the sauce and heat. Arrange everything in a terrine and sprinkle with tomato and parsley. Arrange lettuce leaves and grated carrots on 4 plates and add 1 teaspoon of sour cream to each plate. Add 2-3 dumplings each with some sauce and serve garnished with lemon slices. Serve with parsley potatoes