Konigsberg-Style Meatballs with Parsley Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 790 cal. | (38 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 17.7 μg | (30 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.3 mg | (136 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,190 mg | (30 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 27.3 g | |||
| Uric acid | 189 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the meatballs
- 500 grams mixed Ground meat
- 1 onion
- 4 pickled Anchovy fillet (salted)
- 20 grams butter
- 60 grams day-old white bread
- ½ lemon (zest)
- 1 egg
- salt
- peppers
- Nutmeg (freshly grated)
- For the sauce
- 25 grams butter
- 1 Tbsp Pastry flour
- 350 milliliters Beef stock
- salt
- white peppers
- Nutmeg
- 2 Tbsps lemon juice
- 1 pc Lemon peel
- 150 milliliters Whipped cream
- 30 grams Caper
Preparation steps
For the meatballs, peel the onion and chop finely. Rinse the anchovies under cold water, pat dry and finely chop. Melt the butter in a frying pan and sauté the onion cubes gently, then set aside to cool. Soak the white bread in water and squeeze out well. Mix anchovies, onions, lemon zest, bread, egg and spices into the ground meat and knead well. Divide the mixture into about 40 gram (approximately 1 1/2 oz) meatballs. Cook in boiling salted water until done, about 5 minutes.
For the sauce, melt the butter in a saucepan, add the flour and stir to make a light, smooth roux. Mix in the beef stock, season with salt, white pepper and nutmeg, and simmer for 15 minutes while stirring gently. Pour in the cream and continue to simmer 5-10 minutes. If the sauce is too thick, a little more stock may be added. Rinse the capers, add to the sauce and season again. Cook the potatoes in salted water for about 30 minutes. Add the meatballs to the sauce and heat through. Melt butter and mix with the parsley. Peel the potatoes, cut in half, coat with the parsley butter and season with salt. Arrange portions of the meatballs on warmed plates and serve alongside the potatoes.
