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Pfälzer Fleischknepp (Palatinate meatballs) with horseradish sauce
A German classic from Rhineland-Palatinate: in the Palatinate the poached meatballs are called Fleischknepp, and instead of being fried in a pan they cook gently in a strong beef stock. That keeps them light and juicy. With them comes a pale horseradish sauce with cream that rises pleasantly sharp into the nose.
Kochzeit
55 min
Portionen
4
Zutaten
17
Nährwerte
pro Portion685 kcal
Kalorien
32 g
Eiweiß
51 g
Fett
22 g
Kohlenhydrate
Zutaten
Für 4 Portionen
Küchenutensilien
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Zubereitung
- 1
Cut the stale bread rolls into slices and soak them in the milk until they are soft.
- 2
Peel the onion and dice it very finely. Squeeze the soaked rolls out well and pull them apart.
- 3
Combine the minced meat with the rolls, the onion and the egg and season it generously with the salt, pepper, nutmeg and marjoram.
- 4
With damp hands, shape the mixture into eight dumplings of equal size.
- 5
Heat the beef stock in a wide pot and slide the dumplings into it. Let them poach gently over a low heat without the stock bubbling, until the dumplings are cooked right through and no longer pink inside.
- 6
Lift the dumplings out with a slotted spoon and keep them warm, covered. Measure out 300 ml of the cooking stock.
- 7
Melt the butter or margarine in a pot, stir in the plain flour and cook it to a pale roux. Pour in the measured cooking stock and the cream, stirring vigorously, and simmer the sauce over a low heat until it is creamy.
- 8
Take the pot off the heat and stir in the freshly grated horseradish, the sugar and the lemon juice. The sauce must not boil now, otherwise the horseradish loses its heat. Season with salt.
- 9
Put the meatballs into the sauce, warm them through briefly and serve them scattered with the chopped parsley.
