Königsberg meatballs

Königsberg meatballs
Quantity Ingredient
400 g Minced meat
3 tbsp Breadcrumbs flour
1 Eggs
Pepper & Salt
1 Onions
30 g Margarine
1 l Broth
20 g Wheat Flour Type 405
0,125 l White Wine
4 tsp Pickled capers
2 tbsp Cream
400 g Potatoes

Königsberger Klopse is a traditional old German recipe where the Königsberger Klopse are served in a slightly sour sauce. Knead minced meat, breadcrumbs, flour and egg. Season with pepper and salt. Finely dice onion. In a pan, drain 10 g margarine. Sauté the onions until transparent. Let cool down. Mix the onions into the minced meat. Form 6 Königsberger meatballs with slightly moistened hands. Pour stock into a pot. Bring to the boil briefly and vigorously. Switch to lowest setting. Let the Königsberger meatballs simmer in the stock for 15 minutes. For the sauce, leave 20 g margarine in a pot. Add flour. Sweat lightly while stirring vigorously. Deglaze with wine. Continue stirring. Bring the sauce to the boil briefly. Dilute with 1/4 l stock. Add capers. Refine with cream. Season with pepper, salt and a pinch of sugar. Keep Königsberger meatballs warm in the sauce on low heat. Serve with salt potatoes.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour

All data per serving:
664 kcal
40 g
32 g
37 g

(C)opyright by Marions Kochbuch