McMoe's Potato Meatball Casserole "Königsberg Style"

Ingredients for 6 servings:

• 800 g potatoes, mainly waxy
• some salt
• 2 onions, approx.
• 4 tbsp butter
• 5 tbsp capers, approx.
• 1 bunch parsley, flat
• 800 g minced meat, mixed
• 2 tbsp mustard, medium hot or hotter, approx.
• 3 eggs
• 4 tbsp breadcrumbs, approx.
• some black pepper, freshly ground
• some mineral water, optional
• 3 tbsp flour
• 375 ml milk
• 250 ml broth
• 250 g Camembert cream
• some lemon juice or lemon zest
• some white pepper, finely ground
• some nutmeg, freshly grated

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

with Camembert sauce

Peel and wash the potatoes, then slice them and pre-cook them in boiling salted water for about 3 minutes. Then drain and set aside. For the meatballs, peel and finely dice the onions. Melt 1 tablespoon of butter in a small pan and sauté the diced onions until translucent. Then set aside. Chop the capers. Rinse the parsley, shake it dry, and chop the leaves as well. In a bowl, knead the minced meat with the sautéed diced onions, capers, parsley, mustard, egg, and breadcrumbs. Add a little mineral water if desired and season generously with salt and freshly ground black pepper. Form the minced meat into about 12 meatballs. For the Camembert sauce, melt the remaining butter (3 tablespoons) in a saucepan; sprinkle the flour over it and sweat until lightly browned. Then deglaze with the milk and stock, stirring constantly, bring to a boil, and simmer for about 5 minutes. Don’t forget to stir. Then add the Camembert cream and let it melt. Season the sauce with a little lemon juice or lemon zest, a pinch of salt, white pepper, and a pinch of nutmeg. Preheat the oven to 180°C (top/bottom heat 160°C fan/convection oven). Line the bottom of a round casserole dish (approx. 28 cm in diameter; approx. 2 l capacity) with half of the potato slices, pour 1/3 of the sauce over them, and arrange the meatballs on top. Place the remaining potato slices upright between the meatballs and pour the remaining sauce over them. Bake the casserole in the preheated oven for about 50 minutes. Serve with lamb’s lettuce and beetroot.