Königsberger Meatballs - Miele DGC 6000 XL Cookbook

Ingredients
500 g mince
1 onion
1 medium egg
1 day old bread roll
Water
Salt and pepper
40 g butter
40 g fl our
400 ml stock
1 tbsp capers
1 tbsp chopped chives
>> Tip:
Königsberg meatballs are of
unknown origin, but are thought
to have been a traditional East
Prussian celebratory meal. They
have now become a German na-
tional dish.
Königsberg meatballs
Serves 4
1
Soak the bread roll in water
and mix with the mince, egg,
and the fi nely chopped onion.
Season with salt and pepper.
2
Make 12 meatballs with the
mixture.
3
Rub together the butter and
fl our, and form small
dumplings from the mixture.
4
Place the meat and
dumplings in a solid cooking
container. Pour over the stock
and cook (see below for set-
tings).
5
Stir the sauce until it is
smooth, add the capers and
season. Sprinkle chopped chives
on top.
6
Serve with rice.
Settings: Step 4
Function: Steam cooking
Temperature: 100°C
Duration: 10-12 minutes
Meat 283