Königsberger Klopse

Ingredients for 4 servings:

• 600 g minced meat, half and half
• 2 egg yolks
• 3 tsp heaped breadcrumbs, more if desired
• 1 onion(s), chopped
• 2 tbsp soup vegetables, dried
• 2 bay leaves
• ½ tsp black peppercorns
• salt and pepper
• Sugar
• 500 ml buttermilk, amount according to taste
• 3 tsp capers
• Vinegar
• 2 tbsp flour
• 40 g butter
• 2 egg whites

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Allensteiner version of my dear grandma, with buttermilk

Season the minced meat with salt and pepper. Knead with the egg yolk and breadcrumbs and form even-sized meatballs. Meanwhile, bring the water to a boil. Add the onion, dried vegetables, bay leaves, peppercorns, salt, and pepper. Let the broth simmer for 10 minutes, then reduce the heat so that the broth is just simmering. Carefully add the meatballs to the broth so they don’t fall apart. Let them simmer for a quarter of an hour, then remove and set aside. Make a roux from the butter and flour. Carefully fold in the egg whites and deglaze the mixture with the broth. Bring the soup to a boil once, then season with buttermilk, sugar, and vinegar to taste. Heat the meatballs in the soup and serve. Serve with boiled or boiled potatoes. Do you know that feeling when a certain taste suddenly transcends time and space and catapults you back to a certain situation? When I take the first bite of these Königsberger Klopse, I’m sitting in my grandma’s dining room again, with the whole family around us—it was a long time ago, and Grandma has been dead for a long time now. But it’s nice that food can have such an effect, isn’t it?