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Meatballs Königsberger style without flour

updated

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Ingredients for 4 servings:

  • 300 g minced meat
  • 20 g breadcrumbs
  • 1 egg(s)
  • some salt and pepper
  • 1 liter meat broth
  • some lemon juice
  • 3 tbsp sour cream
  • n. B. Nutmeg
  • curry
  • salt and pepper
  • dill
  • 300 g rice
  • 1 small jar of capers

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

old family recipe

Mix the meat, breadcrumbs, and egg together and season. Form them into small meatballs and add them to gently simmering broth. Caution: The broth should no longer be boiling once the meatballs are in. Meanwhile, cook the rice. When the meatballs are cooked, turn off the heat and discard about half of the broth. Season the remaining broth with lemon juice, sour cream, and seasonings to taste, add capers, and serve with the rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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