Gaby's Königsberger Klöpse

Ingredients for 4 servings:

• 400 g minced meat
• 1 onion(s)
• 3 tbsp breadcrumbs
• 1 egg(s)
• 10 g margarine
• 20 g margarine
• 20 g flour
• ¼ liter broth
• ⅛ liter white wine
• 4 tsp capers
• 2 tbsp cream
• 400 g potatoes
• salt and pepper

Instructions

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

First, boil the potatoes in their jackets. In the meantime, peel the onions, dice them finely, and sauté them in 10g of margarine until translucent. Once cooled, add them to the minced meat. Mix the minced meat with the egg and breadcrumbs and season well with pepper and salt. With wet hands, form large balls. Bring the stock to a boil, then reduce the heat to low and let the meatballs simmer for about 15 minutes. In another pot, make a light roux with 20g margarine and 20g flour. Deglaze with white wine and top up with 1/4 l stock. Add the cream and capers and season with pepper and salt. Keep the meatballs warm in the sauce until the potatoes are tender. I then add a green salad.