Pfälzer Fleischknepp (Palatinate meatballs) with horseradish sauce

Name: Pfälzer Fleischknepp (Palatinate meatballs) with horseradish sauce
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 piece stale bread rolls; 150 ml milk; 1 piece onion; 600 g mixed minced meat; 1 piece egg (medium); 1 tsp salt; pepper to taste; 1 pinch grated nutmeg; 1 tsp dried marjoram; 1.2 l beef stock; 2 tbsp butter or margarine; 2 tbsp plain flour; 150 ml cream; 3 tbsp freshly grated horseradish; 1 tsp sugar; 1 tsp lemon juice; 2 tbsp chopped parsley

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.

⏱

Cook time

55 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

685 kcal

Calories

32 g

Protein

51 g

Fat

22 g

Carbs

Ingredients

For 4 servings

Estimated cost~€4.55 · ~€1.15/serving

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Instructions

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.