Königsberger meatballs with mashed potatoes & apple-beetroot salad

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
3 4
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 750 g minced veal mince
  • 3 Egg Yolk
  • 4-6 Tbsp sweet mustard
  • 2 TABLESPOONS spicy mustard
  • 150 g freshly grated white bread
  • 50 ml Milk
  • 50 g finest capers
  • 50 g red onion cubes, cooked glassy in butter
  • 20 g Chervil, finely chopped
  • 7-10 Tbsp fleur de sel
  • 7-10 Tbsp Breadcrumbs
  • 1 l Structure fund
  • 0,375 l Выбор рислинга
  • 150 ml Whipped cream
  • 3 TABLESPOONS "Mondamin fix bright"
  • 100 g cold butter
  • 50 ml Raspberry vinegar
  • 50 g Currant Jelly
  • 400 g boiled beetroot, finely grated
  • 200 g Pink Lady apple, finely sliced
  • 3 TABLESPOONS green tabasco
  • 7-10 Tbsp white pepper
  • 40 ml Milk
  • 40 ml Whipped cream
  • 80 g salted butter
  • 500 g floury potatoes, mashed

Directions

  1. 1

    Mix 750 g veal mince, 3 egg yolks, 4-6 tablespoons sweet mustard and 2 tablespoons hot mustard. Mix 150 g grated white bread with 50 ml milk and add to the meat mixture. Add 50 g capers, 50 g cooked onion cubes and 20 g chervil to the meat mixture.

  2. 2

    Finally season the mixture with Fleur de Sel. If necessary, use the breadcrumbs to firm up the structure of the mixture. Form approx. 12 meatballs from it.

  3. 3

    Boil up the poultry stock with Riesling. Add part of the meatballs to the boiling stock, then adjust the temperature to the lowest level and let the meatballs simmer for 7 minutes with the lid closed.

  4. 4

    By cooking in the brew, their aroma becomes more intense. Then take out the meatballs and keep them warm. When all the meatballs are cooked, pass the brew through a hair sieve.

  5. 5

    For the sauce, bring the stock with the cream to the boil and thicken with the Mondamin to a syrupy consistency. Stir 100 g butter into the hot stock (do not let it boil!).

  6. 6

    For the salad, heat 50 ml raspberry vinegar with 50 g redcurrant jelly in a saucepan until the jelly has dissolved. Let it cool down again. Now mix with 400 g grated beetroot, 200 g apple slices and 3 tbsp green Tabasco.

  7. 7

    Season to taste with white pepper and chill for at least 6 hours. Please serve cold.

  8. 8

    For the puree, bring 40 ml milk to the boil with 40 ml cream and stir into the mashed potato mixture with 80 g salted butter.

Nutrition Facts

KCAL
790 kcal
CARBS
46 g
FATS
45 g
PROTEINS
37 g