Gernan Königsberger Klopse
Here is another classic German dish. The creamy sauce with capers goes well with ribbon noodles and potatoes.
Yield: 6 people
Ingredients you need
Meatballs
- 400 g Ground meat beef and pork
- 1 Egg
- 1 Bread roll 2 day old
- 1 tsp Salr
- 0.5 tsp Ground black pepper
Broth
- 1 Onion
- 10 Peppercorns
- 1.5 tbsp Salt
- 1.5 - 2 l Water
- 2 Bay leaves
Sauce
- 20 g Butter
- 20 g All-purpose flour
- 200 - 250 ml Water
- 15 ml Heavy cream
- 80 g Capers
- 1 tbsp Lemon juice
- 1 tsp Mustard
- Salt according to taste
- Ground black pepper according to taste
Directions
- Soak the bread roll in a bowl of warm water for 10 minutes. Squeeze as much fluid as possible out of the bread roll.
- In a suitable bowl, add in ground meat, egg, soaked bread roll and seasoning. Mix everything.
- Take out a walnut-size portion of the meat mixture and roll them into meatballs. The meatballs should be as large as the size of a walnut.
- In a pot, pour in water and bring to a boil. Reduce to low heat. Cut the onion into halves.
- Season your broth with salt, peppercorns and bay leaves. Add in the meatballs and onion gently, so that they do not tear apart.
- Cook the meatballs for about 20-30 minutes and remove the meatballs. Keep them in a warm place such as the baking oven at 60 °C.
- For the sauce, we are going to make a blond roux. Firstly, sieve the broth into a suitable container.
- For the roux, blend butter in a small pot. Be careful not to burn the butter. Add in all-purpose flour. Mix the mixture with a whisk. Under constant stirring (to prevent flour clumps), add in the broth portion by portion. Once you have reached the ideal consistency, season the sauce with lemon juice, salt and ground black pepper.
- Add in the capers and finish up the sauce with some heavy cream.
- Pour the sauce over the meatballs and serve a portion in a saucer to your ribbon noodles or potatoes.
