John Myers
Ingredients for 4 servings:
- 500 g minced meat, mixed
- 1 egg(s)
- 1 onion(s)
- e.g. breadcrumbs
- 100 g beetroot, cut into sticks
- 1 tbsp capers
- salt and pepper
- Water (salt water)
- 30 g butter
- 30 g flour
- 250 ml broth
- 125 ml white wine
- 125 ml cream
- 2 tbsp horseradish, grated
- 1 bunch of chives
- salt and pepper
- Sugar
- lemon juice
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Königsberger Klopse with a twist, namely pink!
For the meatballs, knead the minced meat with the egg, breadcrumbs (enough until the mixture is no longer too sticky), and half of the raw diced onions. Chop the sliced beetroot slightly smaller. Add the beetroot and capers to the minced meat and season with salt and pepper. Form into 12 balls and cook in salted (gently simmering) water for 10-15 minutes. For the sauce, sauté the remaining diced onions in hot fat, sprinkle with flour, and stir quickly until smooth. Deglaze with stock, wine, and cream, and simmer for about 5 minutes. Season to taste with lemon juice, sugar, salt, and pepper. Add the drained meatballs and chives to the sauce. Serve with boiled potatoes and the remaining beetroot, if desired.
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