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Ground veal
Recipe
Königsberger Meatballs
Königsberger Meatballs
Ingredients
- 1 roll
- 1/4 l water to soak roll
- 500 g ground veal
- 50 g fatty speck
- 4 anchovies (as desired)
- 1 onion
- 1 egg, 1 egg yolk
- salt, pepper, sugar
- 0.4 l veal stock
- 0.2 l white wine
- 1 bay leaf
- 1 onion
- 3 peppercorns
- 3 juniper berries
- 30 g butter
- 30 g flour
- 1/2 tsp mustard
- lemon juice
- capers (as needed)
Preparation
Soak roll in cold water for 10 minutes. Squeeze, pick to pieces, and mix with ground meat in a bowl. Chop speck, anchovies, and peeled onion. Add to ground meat. Add egg. Mix thoroughly; season with salt and pepper. Bring water, stock and wine with salt, bay leaf, and the halved peeled onion to a boil. From the meat mixture, form small balls about 4 cm in diameter and add to the liquid. Let simmer covered for 20 minutes on low heat. Remove with a skimmer, and keep warm in a preheated bowl. Strain broth and also keep warm. For the sauce, melt butter in a pot. Add flour, and lightly sauté for 3 minutes while constantly stirring. Deglaze with about 1/2 l broth as needed while still stirring.
Add lemon juice, capers as needed, and mustard. Mix egg yolk with a little bit of sauce, and add to the remaining sauce. Season with sugar, salt, and pepper. Add meatballs and lightly heat up.
