Meatballs, KĂśnigsberg Style
Originating from East Prussia (now Kaliningrad Oblast, Russia), this delicious meal it the most widely known of the regional dishes of Germany. According to a survey, almost 95 % of the Germans know this dish. Here is the recipe.
500 g mixed minced meat (half beef, half pork)
2 old, dry bread rolls or approx. 80 g / 3 oz old, stale toast bread
2 â 3 salted anchovies (optional)
1 heaped tablespoon flour
2 â 3 salted anchovies (optional)
some grains of pepper and allspice
1 teaspoon to tablespoon mustard
hash the onions and lightly sautĂŠe in a bit of fat
Water the anchovies and hash
soak bread in water and squeeze excess water out
mix ground meat, dread, half of the onions and half of the anchovies until the ingredients form an even mixture
melt 2 tablespoons of butter in a pot, add the flour wnd stir to make a roux
add the boullion and cook until creamy
add wine, the remaining onions and anchovies, spices, 2 â 3 slices of the lemon (including the peel) and mustard, bring briefly to a boil
make about 12 meat balls from the dough, not larger than mandarins
simmer the meat balls in the sauce for about 30 minin a closed pot (the sauce should not or just very lightly boil)
take the meat balls out of the sauce and keep warm
pour the sauce through a sieve into another pot, add capers to taste and briefly bring to a boil
if necessary season with salt, a bit of sugar, and lemon juice
take the pot from the stove and stir the egg yolk and one tablespoon of cold butter into the sauce
put the meatballs back into the sauce
Serve with boiled potatoes and beetroot.