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Königsberger-style meatballs in lemon sauce with potatoes

Why it worksThe meatballs cook in the stock that becomes the sauce, so all their flavour ends up on the plate.

Ingredients

• 500 g mixed mince (half-om-half)
• 40 g oats
• 1 eggs
• 100 g onions
• 1 kg potatoes
• 2 stock cubes
• 30 g butter
• 30 g plain flour
• 100 ml crème fraîche
• 1 lemon

Method

1. Peel the potatoes, cut big ones in half, and boil them in salted water for 20 minutes, until soft.
2. Meanwhile, grate the onion. Mix it with the mince, the oats, the egg, a pinch of salt and some pepper. Roll the mix into 12 balls.
3. Bring 1 litre of water with the crumbled stock cubes to the boil in a wide pot. Turn the heat down, add the meatballs and let them bubble gently for 12 minutes, until no pink is left inside. Lift them out and keep 500 ml of the stock.
4. Melt the butter in the same pot on medium heat and stir in the flour for 1 minute. Slowly whisk in the stock you kept and let it bubble gently for 5 minutes, stirring, until thick.
5. Stir in the crème fraîche and the juice of the lemon. Taste, add salt, put the meatballs back in and warm them for 2 minutes. Serve with the potatoes.

A portion: about 750 kcal · 32 g protein · 58 g carbs · 42 g fat