Königsberger Klopse with rice and beetroot

Ingredients for 1 servings:

• 2 tbsp rice
• ½ slice(s) bread(s) (wholemeal bread)
• 1 small onion(s)
• 75 g beefsteak(s) – mince
• Salt
• pepper
• Parsley, chopped
• 2 tbsp water
• 1 cup(s) broth
• 1 tsp crème fraîche
• 1 tsp capers
• 100 g beetroot

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the rice. Chop the bread and onion(s) in a food processor and mix with the mince, salt, pepper, a little parsley, and water. Form three meatballs and cook in the broth over low heat. Remove the meatballs and keep warm. Reduce the sauce to three tablespoons. Stir in the crème fraîche and cook for three minutes, until the sauce is thickened. Add the capers and pour the sauce over the meatballs. Mix the rice with the remaining parsley and serve with the beetroot and the meatballs.