Königsberg meatballs

Königsberg meatballs
Quantity Ingredient
400 g Minced meat
3 tbsp Breadcrumbs flour
1 Eggs
Pepper & Salt
1 Onions
30 g Margarine
0,75 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 in which the Königsberger Klopse are served in a slightly sour sauce. Knead the minced meat, breadcrumbs, flour and egg together. Season with salt and pepper. Cut the onion into fine cubes. In a pan let out 10 g margarine. Steam onions until glassy and allow to cool slightly. Mix the onions with the minced meat. Shape Königsberger Klopse with slightly moistened hands. Pour the broth into a saucepan. Bring to the boil briefly. Switch to lowest gear. Leave the Königsberger Klopse to infuse in the broth for 15 minutes. For the sauce, leave 20 g margarine in a saucepan. Add flour. Sweat lightly while stirring vigorously. Deglaze with wine. Keep stirring. Dilute sauce with 1/4 l broth. Sprinkle the capers in the sauce. Refine with cream. Season with pepper, salt and a pinch of sugar. Keep Königsberger meatballs warm in the sauce at a low temperature. Serve with salt and potatoes.

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

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

(C)opyright by Marions Kochbuch