Königsberg Meatballs with Vegetable Sauce
(Percentage of daily recommendation)
| Calorie | 607 cal. | (29 %) | ||
| Protein | 43.43 g | (44 %) | ||
| Fat | 34.11 g | (29 %) | ||
| Carbohydrates | 32.54 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.56 g | (15 %) |
| Vitamin A | 953.16 mg | (119,145 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.06 mg | (9 %) | ||
| Vitamin B₁ | 0.22 mg | (22 %) | ||
| Vitamin B₂ | 0.57 mg | (52 %) | ||
| Niacin | 17.05 mg | (142 %) | ||
| Vitamin B₆ | 0.61 mg | (44 %) | ||
| Folate | 57.79 μg | (19 %) | ||
| Pantothenic acid | 1.75 mg | (29 %) | ||
| Biotin | 5.02 μg | (11 %) | ||
| Vitamin B₁₂ | 1.73 μg | (58 %) | ||
| Vitamin C | 27.39 mg | (29 %) | ||
| Potassium | 718.62 mg | (18 %) | ||
| Calcium | 155.28 mg | (16 %) | ||
| Magnesium | 53.11 mg | (18 %) | ||
| Iron | 3.72 mg | (25 %) | ||
| Iodine | 18.99 μg | (9 %) | ||
| Zinc | 5.26 mg | (66 %) | ||
| Saturated fatty acids | 18.6 g | |||
| Cholesterol | 205.75 mg |
Ingredients
- Ingredients
- 500 grams Ground veal
- 1 stale kaiser roll
- 2 onions
- 40 grams butter
- 2 egg whites
- 1 whole lemon
- ½ tsp marjoram
- 1 l Beef broth (from a jar)
- 1 bay leaf
- 1 tsp allspice
- 2 carrots
- 4 scallions
- 150 grams button Mushroom
- 200 grams Whipped cream
- 30 grams Pastry flour
- 3 Tbsps Caper
- 1 Tbsp Mustard
- ½ bunch parsley
- salt (pepper)
Preparation steps
Soak the bread in warm water. Squeeze the bread and tear into small pieces. Peel the onions, quarter one and chop the other and sauté half the chopped onion in butter. Grate the zest from the lemon and mix 1 teaspoon with the ground veal, egg whites, diced onions, well-squeezed bread and season with salt, pepper and marjoram. With wet hands, shape mixture into small meatballs.
Heat the broth with the onion quarters, bay leaf and allspice, add the meatballs and cook 15 minutes and then remove. Peel the carrots, rinse and cut into thin slices. Trim the scallions, rinse, cut off ends and cut into thin rings. Trim the mushrooms and cut into thin slices.
Heat the remaining butter, add the flour and saute, and add 500 ml (approximately 2 cups) cooking liquid. Add the carrots, scallions, capers and pour in the cream. Simmer over low heat for 10 minutes. Squeeze the lemon and season the sauce to taste with lemon juice, salt and pepper. Serve the cooked meatballs with the sauce and sprinkle with parsley leaves.