Palatinate Fläschknepp with horseradish sauce

Ingredients for 4 servings:

• 750 g minced meat (1/3 each beef, pork and veal)
• 3 rolls from the day before
• 1 tbsp breadcrumbs
• 2 m.-sized eggs
• 1 onion(s), chopped
• ½ tsp salt
• 1 tsp thyme
• ½ bunch parsley, chopped
• 1 pinch(s) nutmeg, freshly grated
• 500 ml beef broth
• ½ tsp black pepper, freshly ground
• 20 g butter
• 1 pinch of salt
• 250 ml beef broth
• 150 g horseradish, freshly grated
• 2 tbsp flour
• Sugar
• 1 tsp marjoram

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Meat dumplings from the beautiful Palatinate with horseradish sauce

Mix the ingredients for the “Fläschknepp” (a kind of meatball) into a dough and season with the spices and herbs (including marjoram). Then, using a tablespoon, scoop out portions of the meatball mixture and form them into balls. Add the “Fläschknepp” to warm beef broth and heat it very slowly, but do not boil. Let the balls simmer for about 10 minutes. Prepare the “sauce” as follows: Make a roux with the butter and flour. Deglaze with the meat broth and bring to a boil. Season with salt and sugar. Finally, add the horseradish. Simmer for a few minutes. Serve with boiled potatoes and a green salad.