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Königsberger Klopse mit Kapersauce

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Königsberger Klopse, a traditional Prussian dish, features meatballs with a rich caper sauce.

Ingredients

Scale
  • 500 grams ground beef
  • 200 grams ground pork
  • 1 onion, finely chopped
  • 1 egg
  • 100 grams breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon nutmeg
  • 500 ml beef broth
  • 2 tablespoons capers
  • 2 tablespoons flour
  • 100 ml heavy cream
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. In a bowl, mix the ground beef, ground pork, onion, egg, breadcrumbs, salt, pepper, and nutmeg.
  2. Form the mixture into meatballs.
  3. In a large pot, bring the beef broth to a simmer and gently add the meatballs.
  4. Cook for about 20 minutes until the meatballs are cooked through.
  5. Remove the meatballs and set aside.
  6. In a separate pan, melt butter and stir in flour to create a roux.
  7. Gradually add the broth to the roux, stirring until smooth.
  8. Add capers, heavy cream, and lemon juice.
  9. Return meatballs to the sauce and heat through.
  10. Garnish with parsley before serving.

Notes

  • Serve with boiled potatoes or rice.
  • Adjust the amount of capers to taste if you prefer a milder sauce.

Nutrition

Find it online: https://michaelskueche.de/konigsberger-klopse-mit-kapersauce/