Königsberger Klopse (Prussian Meatballs)
Serves 4
Ingredients
Method
500 g. Ground Beef
500 g. Ground Pork
1 Onion, Finely Chopped
2 Eggs
100 g. Breadcrumbs
Salt and Pepper to Taste
50 g. Capers
50 g. Butter
50 g. All-Purpose Flour
500 ml. Beef Broth
200 ml. Heavy Cream
Juice Of 1 Lemon
Combine the ground beef, ground pork, chopped onion, eggs, and breadcrumbs in a large bowl. Season with salt, pepper, and a handful of chopped capers. Mix until well combined and shape into meatballs.
In a large pot, melt the butter over medium heat. Add the flour to make a roux, stirring constantly until it turns golden brown. Gradually add the beef broth, stirring constantly to avoid lumps.
Add the meatballs to the pot and simmer over low heat for about 20 minutes.
Stir in the heavy cream, remaining capers, and lemon juice. Season with salt and pepper to taste. Serve the Königsberger Klopse with boiled potatoes or rice.