Königsberger meatballs in caper sauce
with Fresubin 2 kcal DRINK Neutral
Ingredients
| 20 ml | Fresubin 2 kcal DRINK Neutral (2 tablespoons) |
| 100 g | minced meat (beef-pork) |
| 25 g | white bread |
| 20 g | onions, peeled |
| 20 g | egg |
| salt, pepper | |
| 100 ml | Fresubin 2 kcal DRINK Neutral |
| 4 g | wheat flour (1 teaspoon) |
| 4 g | margarine (1 teaspoon) |
| 25 g | white bread |
| 15 g | capers (drain tin) |
| salt, pepper, pinch of sugar |
Preparation
- Soak white bread in Fresubin 2 kcal DRINK Neutral. Finely dice the onions. Knead the minced meat, the soaked white bread, onions, egg and the above mentioned spices thoroughly and shape into meatballs.
- Bring water to the boil with salt, bay leaf and the juniper berries and season. Allow the meatballs to cook (approx. 20 to 25 minutes).
- Make a roux from flour and margarine. Top up with Fresubin 2 kcal DRINK Neutral and approx. 50 ml of cooking water under constant stirring.
- Season the sauce, add the capers at the end and serve together with the meatballs.
General information
| Difficulty | 3 of 4 |
| Portion | 1 |
| Time | 40 min |
Nutritional information per serving
| Energy | 609 kcal |
| Protein | 36.9 g |
| Fat | 31.9 g |
| Carbohydrate | 43.7 g |
| Fibre | 0.0 g |
