Summary

Ingredients

• 750 g minced meat (1/3 each beef, pork and veal)
• 3 rolls from the day before
• 1 tablespoon breadcrumbs
• 2 medium egg (s)
• 1 onion (s), chopped
• 0.5 teaspoon ½ salt
• 1 teaspoon thyme
• 0.5 ½ bunch parsley, chopped
• 1 pinch (s) nutmeg, freshly grated
• 500 ml beef broth
• 0.5 teaspoon ½ black pepper from the mill

For the sauce:

• 20 g butter
• 1 pinch (s) salt
• 250 ml beef broth
• 150 g horseradish, freshly rated
• 2 tablespoon flour
• sugar
• 1 teaspoon marjoram

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Instructions

1. Mix the ingredients for the Fläschknepp into a dough and season with the spices and herbs (the marjoram is also part of it). Then cut off portions of the meat dough with a tablespoon and form balls out of them. Put the Fläschknepp in warm beef broth and slowly heat it up more and more, but no longer boil. Leave the balls in the broth for about 10 minutes.
2. Prepare the sauce as follows: Make a sweat from the butter and flour. Deglaze with the meat stock and bring to the boil. Then season with salt and sugar. Finally add the horseradish. Let simmer for a few minutes.
3. It goes well with boiled potatoes and a green salad.