Königsberger Klopse (meatballs in caper sauce)

Tear the bread rolls into small pieces, put them in a bowl and pour the milk over them. Let them soak for 10 minutes until very soft.

• 1 Bread roll
• 50 ml Milk

Meanwhile, while step 1 runs

Meanwhile, peel the potatoes.

• 500 g Potatoes

Meanwhile, while step 1 runs

Cut the potatoes into cubes about 3 cm in size and place them in a pot.

Meanwhile, while step 1 runs

Peel ½ onion and finely dice it. The other half goes into the broth.

• ½ Onion

Cover the potatoes with water, salt and bring to a boil. Then simmer gently for 15 minutes, until soft.

• Salt

Meanwhile, while step 5 runs

Meanwhile, in a second pot, bring 700 ml water with the broth cube, bay leaf and ½ onion (peeled) to a boil and let it simmer on low heat.

• 700 ml Water
• 1 Vegetable broth
• 1 Bay leaf
• ½ Onion

Meanwhile, while step 5 runs

Put the ground beef, the soaked bread roll, egg and onion cubes into a bowl. Season with salt, pepper and nutmeg and knead firmly.

• 250 g Ground beef
• 1 Egg
• Salt
• Black pepper
• 1 pinch Nutmeg

Meanwhile, while step 5 runs

With wet hands, shape 8 equal meatballs from the mixture and place them on a plate.

Turn the heat under the broth so low that it only barely simmers. Slide the meatballs in carefully and let them steep for 12 minutes, until they float to the top and are no longer pink inside (72 °C).

Meanwhile, while step 9 runs

Meanwhile, drain the potatoes, return them to the pot and keep warm with the lid on.

Meanwhile, while step 9 runs

Halve the lemon and squeeze one half.

• ½ Lemon

Meanwhile, while step 9 runs

Pick the parsley leaves off and finely chop them.

• ½ bunch Parsley

Lift the meatballs onto a plate with a slotted spoon and cover.

Pour the broth through a sieve into a pitcher. Rinse the pot and put it back on the stove.

Melt the butter in the pot over medium heat. Stir in the flour and cook for 1 minute without letting it take on color.

• 20 g Butter
• 20 g Flour

Gradually whisk 300 ml of the broth into the sauce until smooth.

Add the cream, season with nutmeg, salt and pepper and simmer gently for 5 minutes, until the sauce thickens and turns creamy.

• 60 ml Heavy cream
• 1 pinch Nutmeg
• Salt
• Black pepper

Drain the capers and stir them into the sauce with the lemon juice. Season with salt and pepper.

• 2 tbsp Capers
• Salt
• Black pepper

Put the meatballs into the sauce and let them steep for 2 minutes, until hot.

Plate the meatballs with sauce and potatoes and sprinkle with parsley.