Königsberger Klopse

Ingredients for 4 servings:

• 600 g minced pork (pork)
• 1 pinch of marjoram
• salt and pepper
• 1 onion(s) (peeled and chopped)
• 1 egg(s)
• Bread roll(s), grated
• 3 liters of water (salt water)
• 2 bay leaves
• 3 grains of allspice
• 5 peppercorns
• 1 onion(s) (peeled)
• 1 lemon(s) – peel (fresh or dried)
• 2 tbsp margarine
• 2 tbsp flour (heaped)
• 1 small jar of capers (preferably capers)
• Salt
• Sugar
• Vinegar

Instructions

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

simple and without cream

Mix all the meatball ingredients together. If it’s too sticky, stir in grated bread rolls. Form meatballs (size as desired; the recipe is designed for slightly larger meatballs). Bring a large pot of salted water to a boil, add the spices and onion. Bring to a boil, then add the meatballs to the boiling water. Simmer for about 20 minutes. Melt the margarine in a saucepan. Add the flour and let it foam (a roux). Deglaze with the meatball stock. When the sauce has a nice consistency, season with vinegar, salt, and sugar. Add the capers (real capers are best) and let the sauce simmer for a few more minutes. Serve. Serve with boiled potatoes and nothing else. Enjoy!