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Meatballs for 2-3 servings
greens: 1 carrot, celery root, leek
500 g beef ground chuck
salt and pepper
4 tbsp. flour
4 tbsp. butter
30 g capers
juice of a half lemon
Click the picture to get more info about this german main dish recipe.
Preparation of Koenigsberger meatballs:
1. Wash the greens, cut them into dices and fill them in a pot with about 1 liter water. Flavour the beef ground chuck with salt and pepper and form balls in tennis ball size.
2. When the broth is boiling put the meatballs in the broth and let them simmer for about 15 minutes then take out the meatballs.
3. Filter out the fragments of the greens out of the broth.
4. Making a roux for the meatball gravy:
(Attention!: Making a roux may cause trouble.)
Take a big roasting tin and to make a roux. Melt the butter and then add the flour. Let the flour take coulour a little bit and then add some of the broth while you mix constantly. When the mash becomes more compact again add broth again. Keep on adding broth turn by turn until your gravy has the right consistence.
5. Place the meatballs in the gravy, add the capers and let everything simmer for another 20 minutes.
6. Now you can serve tasty german Koenigsberg meatballs a traditional german recipe.
Koenigsberg meatballs can be served with:
boiled potatoes
boiled rice
mashed potatoes
rootbeet
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Tags: Butter, Capers, Celery Root, Flour, Greens, Ground Beef, Ground Chuck, Leek, Lemon