Königsberger Klopse

Ingredients for 4 servings:

• 800 g minced veal (mixed beef/pork also works)
• 1 egg(s)
• 50 g breadcrumbs
• 1 tbsp mustard
• salt and pepper
• 1 liter vegetable broth
• 1 bay leaf
• 40 g butter
• 30 g flour
• 50 ml white wine
• 200 ml cream
• 1 tbsp capers and 1 tbsp caper liquid
• 1 tbsp lemon zest, grated
• 1 tbsp lemon juice
• Sugar
• ½ bunch parsley, flat flat

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

The lighter the meat, the higher the price

Combine the minced meat, egg, breadcrumbs, mustard, salt, and pepper; form approximately 12 dumplings. Bring the broth with the bay leaf to a boil, add the dumplings, and simmer for 20 minutes over medium heat. Melt the butter, sprinkle in the flour, and bring to a boil. Deglaze with the wine and 600 ml of the broth. Add the cream and simmer uncovered for 6-8 minutes. Add the capers, caper liquid, lemon zest, and lemon juice. Season with salt, a pinch of sugar, and pepper. Serve the dumplings in the sauce and sprinkle with chopped parsley.