German
Königsberg Klopse
German meat meatballs in a white sauce with capers
Tempo55 min
Porzioni4
Calorie671 kcal
LivelloMedio
Ingredienti
- carne macinata di maiale e manzo600 g
- pane bianco80 g
- latte100 ml
- uovo1 pz
- cipolla1 pz
- brodo700 ml
- panna150 ml
- capperi2 cucchiaio
- burro40 g
- farina2 cucchiaio
- sale1 a piacere
- pepe nero1 a piacere
- limone1 pz
- senape1 cucchiaino
Istruzioni
1
Soak the bread in milk and squeeze it out.
2
Mix the mince with the egg, bread, onion, anchovy or mustard, salt and pepper.
3
Shape into small meatballs and simmer in a light broth for 10–12 minutes.
4
For the sauce, melt the butter, add the flour, then gradually pour in the broth.
5
Add the cream, capers and lemon juice, and heat until thickened.
6
Return the meatballs to the sauce and serve with boiled potatoes.