Königsberger Klopse

🔥 Prep

• Measure 500 g ground meat into a mixing bowl.
• Crack 1 egg into the bowl.
• Add 50 g breadcrumbs.
• Chop 2 tbsp capers and add to the mixture.
• Season with salt, pepper, and a pinch of nutmeg (optional).
• Mix until just combined, then form into 16‑20 meatballs (about 25 g each).
• In a separate small bowl, measure 2 tbsp flour and 100 ml cream for the sauce.
• If using, peel and finely chop 1 small onion (≈50 g) for the broth.

🔥 Cook

• 1. Bring 1.5 L of water or light vegetable broth to a gentle simmer over medium heat; add the chopped onion, a bay leaf, and a few peppercorns.
• 2. Carefully drop the meatballs into the simmering liquid and cook for 12-15 minutes until they float and are firm to the touch; do not boil vigorously.
• 3. Using a slotted spoon, transfer the meatballs to a warm plate and keep the cooking liquid.
• 4. In a saucepan, melt 20 g butter over medium heat, then whisk in the 2 tbsp flour to form a smooth roux; cook for 2 minutes until lightly golden.
• 5. Gradually whisk in 250 ml of the reserved cooking liquid (or broth) to avoid lumps, then bring to a gentle boil for 3 minutes while stirring.
• 6. Reduce heat to low and stir in the 100 ml cream; simmer for 4 minutes until the sauce thickens slightly.
• 7. Add the chopped 2 tbsp capers and a squeeze of lemon juice (about 1 tsp) to the sauce; heat through for 1 minute.
• 8. Return the meatballs to the sauce, coating them evenly, and warm over low heat for 2 minutes before serving.

🔥 Serve

• Arrange the Königsberger Klopse on a warm platter and pour the creamy caper sauce over them.
• Garnish with freshly chopped parsley and a lemon wedge on the side.
• Traditionally serve with boiled potatoes, buttered noodles, or steamed rice.
• Offer extra capers and a sprinkle of black pepper for those who like more tang.