Königsberger Klopse German Meatballs With Apple And Beet Salad - cooking recipe

Ingredients

50 g redcurrant jelly
50 ml raspberry vinegar
500 g cooked beetroot, finely grated
1 None apple, eg Pink Lady, halved, cored and grated
3 tbsp green Tabasco
1 tbsp oil
1 None red onion, peeled and finely diced
150 g butter
150 g white breadcrumbs
125 ml milk
1 bunch chervil
50 ml capers, drained
750 g lean minced veal
4 tbsp hot mustard
3 None egg yolks
500 g potatoes, peeled and halved depending on the size
1 litre chicken stock
375 ml white wine (eg Riesling)
175 g double cream
1 tbsp cornflour

Preparation

For the salad dressing, heat the red currant jelly and vinegar in a saucepan until the jelly has dissolved. Remove from heat, and pour into a small bowl to cool. Whisk in the hot sauce, a pinch of white pepper and oil. Toss the beets and apple in the dressing and leave to infuse for 1 hour.
To assemble the meatballs, melt 1 tbsp butter in a small pan and saute the onions, remove from the heat. Mix the breadcrumbs with 1/4 cup milk. Combine the ground veal, mustard, egg yolks and bread and knead the mixture well. Add the capers, onions, chervil, 1 tsp salt, 1 tsp of pepper and knead the mixture again. Divide the mixture into 16 meatballs.
For the mashed potatoes, cook the potatoes in boiling salted water for about 20 mins. Heat 1/3 cup of milk, 1/3 cup of butter, and 1/8 cup of cream. Drain the potatoes, mash well and mix with the milk and cream mixture.
Bring the chicken stock and wine to a boil in a large saucepan. Cook the meatballs in batches in the pan for 7 mins, then remove with a slotted spoon and drain well. Pour the stock through a very fine sieve, return it to the pan, add 1/4 cup of butter and 2/3 cup of cream. Mix the cornstarch with a little water, add it to the mixture, and bring back to a boil until thickened. Season to taste and serve the meatballs, sauce and mashed potatoes garnished with chervil.