Königsberger Klopse

Ingredients for 4 servings:

• 250 g minced meat (pork)
• 250 g chicken breast fillet(s), minced
• 1 bread roll(s), soaked and squeezed
• 2 onions, finely diced
• 1 clove(s) garlic, chopped
• 2 tbsp butter
• 1 egg(s)
• 6 anchovy fillets, finely chopped
• 2 tbsp capers, finely chopped
• 2 tbsp parsley, flat, finely chopped
• Salt, pepper, freshly ground
• 3 sprigs of parsley
• 150 g mushrooms, diced
• 2 shallots, diced
• 1 tbsp butter
• 50 ml dry white wine
• 500 ml chicken stock
• ½ tbsp capers (small nonpareils)
• 2 tsp mustard, grainy
• Salt
• 150 g cream, whipped
• 8 capers, halved
• 1 tbsp chives, cut into rolls
• Cayenne pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Combine the pork and chicken mince with the bread roll. Sauté the onion and garlic in the butter until translucent and add to the meatballs. Mix the mixture well with the egg, anchovies, capers, and parsley, and season with salt and pepper. Form meatballs. Bring the chicken stock to a boil, add the parsley stalks, and let the meatballs simmer for about 10 minutes. Remove from the heat and keep warm. Sauté the mushrooms and shallots in melted butter. Deglaze with the white wine and reduce almost completely. Pour in the chicken stock and reduce by half. Season with capers, mustard, salt, and cayenne pepper. Fold in the whipped cream before serving. Arrange the meatballs on warmed plates and top with the sauce. Garnish with capers and chives. A good Chablis goes better with this version than the usual beer. It’s also better to leave out the beets.