German Meatballs in Creamy White Caper Sauce - Königsberger Klopse

Method3 steps · about 40 min

1. 1

   Step 1: Place the bread roll or slices of bread in a bowl and pour hot water over them. Then squeeze out the excess water. Dice the onions (1) finely. Mix the squeezed roll with the ground meat, salt (2 tsp), eggs (2) and onions. For authentic Königsberger Klopse add a little anchovy paste. We don't. Knead the mixture well, then form about 30 small meatballs.

   Uses 500 g ground pork · 500 g ground beef · 1 onion · 2 eggs · 2 tsp salt · 1 stale bread roll or 2 slices of bread · Anchovy paste (only if desired) · hot water to soak bread

2. 2

   Step 2: Bring the 1.5 liters vegetable stock to a boil. Carefully add the formed meatballs and simmer gently for about 20 minutes, until they reach 71°C (160°F) in the center. Remove the cooked meatballs to a bowl and reserve the cooking stock.

   Simmer meatballs · 20 minUses 1.5 liters of vegetable stock · about 30 small meatballs from pork/beef, soaked bread, eggs and onion

3. 3

   Step 3: In another pot, melt the butter (100 g) and stir in the flour. Gradually whisk in 1 liter of the reserved meatball cooking stock, followed by the milk (200 ml) and cream (200 ml). Season with the separate sauce salt to taste and lemon juice (3 tablespoons). Simmer for 5 minutes, stirring, then add the cooked meatballs and capers (60 g) and heat through.

   Simmer sauce · 5 minUses 100 g wheat flour · 100 g butter · 60 g capers · 3 tablespoons lemon juice · salt · 200 ml cream · 200 ml milk · formed meatballs simmered about 20 minutes in vegetable stock and removed