Königsberg meatballs
Description
The dish is prepared without unnecessary complications. Königsberg meatballs are meatballs that are stewed in a creamy sauce. They are very easy and simple to make, and they also add variety to your menu. There are many recipes for Königsberg meatballs—some include wine, lemon juice, and various spices. I suggest preparing them using this simplest recipe. The finished dish can be served at the table.
Instructions
- 1
Step 1
Anchovies need to be mashed together with the egg and added to the mince. If you don't have anchovies, you can do without them.
- 2
Step 2
To the prepared minced meat, add mashed anchovies with egg, finely chopped onion, mustard, salt, and pepper. Mix well.
- 3
Step 3
Add breadcrumbs. If you are using a dry piece of baguette, simply grate it on a fine grater. Knead thoroughly and lightly beat the meat mixture; this will make the cutlets tender and fluffier.
- 4
Step 4
Make small balls and carefully place them into boiling water. Reduce the heat to medium and cook for about 15-20 minutes.
- 5
Step 5
We don't discard the broth; we'll need it for the sauce.
- 6
Step 6
On a hot skillet (over low heat), melt the butter, then add the flour. Quickly stir and cook until the flour turns a light golden color.
- 7
Step 7
Slightly heat the cream and gradually pour it into the pan. Constantly stirring with a spatula, wait for the sauce to thicken.
- 8
Step 8
Next, add the broth, salt, pepper, and capers. I added chopped cornichons. Be careful with the salt—don't over-salt. Let the sauce simmer for another 2–3 minutes.
- 9
Step 9
Place the cutlets in the sauce, cover with a lid, and simmer over low heat for 5-10 minutes. Serve with mashed potatoes or pasta.