Königsberger Klopse (German meatballs in cream and caper sauce)

Step 1/3

• 3 shallots
• 5 anchovies
• 1 tbsp caper
• 2 bread rolls
• 100 ml whole milk
• vegetable oil (for frying)

• cutting board
• knife
• bowl
• frying pan

Finely chop two thirds of the shallots, one third of the capers, and all of the anchovies. Heat some oil in a frying pan and sauté shallots for approx. 1 – 2 min. Add milk to a mixing bowl and soak bread rolls for approx. 10 Min., until soft. Then, squeeze out the bread rolls to drain excess liquid.

Step 2/3

• 1 l water
• 500 g ground beef
• 300 g ground pork
• 1 shallot
• 1 bay leaf
• 2 cloves
• 1 egg
• 1 tbsp mustard
• salt
• pepper

• pot (large)
• bowl (large)
• slotted spoon

Bring a large pot filled with water to a simmer. Stud remaining shallot with bay leaf and cloves and add to pot. In a large bowl, combine ground meat, egg, soaked bread rolls, sautéed onions, mustard, chopped anchovies, and capers. Season with salt and pepper and mix everything together thoroughly. Then, form mixture into 2-in./5-cm meatballs and carefully add them to the pot. Let meatballs simmer on low heat for approx. 15 – 18 min., until done. Remove with a slotted spoon, set aside, and keep warm. Set stock aside.

Step 3/3

• 40 g unsalted butter
• 30 g flour
• 50 ml white wine
• 200 ml heavy cream
• 2 tbsp capers
• 1 tsp lemon
• sugar
• vegetable oil (for frying)
• potato (cooked, for serving)
• salt
• pepper

• pot (small)
• whisk

In the meantime, melt butter in a pot over medium heat. Whisk in flour and deglaze with white wine and two thirds of the meatball stock. Add cream and let simmer for approx. 5 min. Add remaining capers along with a little of their brine, lemon zest and juice. Season to taste with salt, pepper and a pinch of sugar. Serve meatballs with creamy caper sauce and boiled potatoes as a side.

Enjoy your meal!