Spaghetti à la Königsberg

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
3 3
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 2 discs Toast
  • 6-8 Stem(s) Parsley
  • 1 small onion
  • 300 g Veal mince
  • 1 coated Tsp Mustard
  • 1 Egg yolk (size M)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 400 g Spaghetti
  • 150 g Carrots
  • 20 g Butter or margarine
  • 20 g Flour
  • 4-5 Tbsp White wine
  • 150 ml Milk
  • 200 ml Broth
  • 2-3 TABLESPOONS Capers (glass)
  • 1 TABLESPOON Oil

Directions

  1. 1

    Soak the toast in cold water. Wash parsley, shake dry and chop the leaves into small pieces. Peel onion and chop finely. Knead minced meat, onion, squeezed toast, mustard, 1/2 of the parsley and egg yolk, season with salt and pepper. Form mass to approx. 20 small meatballs

  2. 2

    Cook the pasta in boiling salted water according to the instructions on the packet. Peel, wash and dice the carrots

  3. 3

    Melt the fat in a pot. Add the flour and sweat while stirring. Gradually add white wine, milk and stock while stirring. Add carrot cubes and simmer for about 5 minutes while stirring. Add capers at the end

  4. 4

    Heat the oil in a pan. Fry the meatballs in it all around about 5. Drain the noodles. Mix noodles and sauce, add meatballs at the end. Sprinkle with remaining parsley and serve

Nutrition Facts

KCAL
640 kcal
CARBS
89 g
FATS
15 g
PROTEINS
31 g

Categories & Tags

MiscellaneousFast FoodPasta