Koenigsberger Klopse (Meatballs in Caper Sauce)

Ingredients14

• Ground Beef and Pork600 g
• Day-Old Bread Roll1 Stück
• Onion1 Stück
• Egg1 Stück
• Butter40 g
• All-Purpose Flour40 g
• Beef Broth1 l
• Heavy Cream200 g
• Capers3 EL
• Lemon1 Stück
• Salt1 Prise
• Pepper1 Prise
• Nutmeg1 Prise
• Potatoes600 g

Instructions

1. 1

   Soak the bread roll in cold water until it is soft, then squeeze it out well. Peel the onion and dice it very finely.

2. 2

   Knead the ground meat, the squeezed-out roll, the onion and the egg together in a bowl. Season firmly with salt, pepper and a little nutmeg, working until the mixture is even.

3. 3

   With damp hands, shape the mixture into about 12 meatballs of equal size.

4. 4

   Heat the beef broth in a wide pot until it barely simmers. Slide in the meatballs and poach them over low heat for 12 to 15 minutes, until they feel firm and rise to the surface. Never let the broth boil hard or they fall apart.

5. 5

   Lift the meatballs out with a slotted spoon and keep them warm. Pour the poaching broth through a sieve and save it.

6. 6

   Melt the butter in a pot, stir in the flour and cook it briefly, stirring, until it is pale gold. Gradually pour in about 2 1/2 cups of the hot broth and whisk it smooth, until the sauce is silky.

7. 7

   Stir in the cream and let the sauce bubble gently for 5 minutes. Add the capers with a splash of their brine and season with lemon juice, salt and pepper, until the sauce tastes pleasantly tart.

8. 8

   Lay the meatballs in the sauce and let them heat through. Serve with boiled potatoes or rice.