John Myers
Contents
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Ingredients
For the mashed potatoes
- 750 g Floury potatoes
- 250 ml Milk
- 20 g Butter
- Salt, nutmeg
For the Königsberger Klopse
- 700 g Minced meat (I only like to use ground beef)
- 3 Pc. Anchovy fillets or anchovies
- 1 Pc. Dry bun
- 125 ml. Milk or cream
- 1 Pc. Onion
- 1 bunch Parsley
- 1 Pc. Egg (size M)
- 2 Tl Mustard medium hot
- Salt pepper
- If necessary breadcrumbs
- 2 ltr. Vegetable broth
- For the sauce
- 30 g Butter
- 3 Tl Flour
- 1 Pc. Egg yolk
- 2 tbsp Milk or cream
- 1 Glass Capers
- 1 St Lemon, squeezed
- Salt, pepper, sugar
Instructions
The knock
- Soak the rolls. Finely chop the onions and weigh the parsley finely. Sauté both in a pan and then let cool. Finely cut the anchovies as a tartare.
- Squeeze out the bun well. In a bowl, mix the minced meat with the egg, milk, onion and parsley mixture, bread roll, mustard and anchovies well. Season to taste with salt and pepper. The dough should be nice and smooth, if the dough is too moist just add breadcrumbs. Then shape the table tennis ball into large balls. Bring the vegetable stock to the boil and then reduce the heat. Add the dumplings to the simmering broth and let it steep for 10 minutes. IMPORTANT do not boil, otherwise the dumplings could disintegrate. Then remove the dumplings with the slotted spoon and keep warm, keep the broth.
The sauce
- Make a roux with the butter and flour. This is poured over with about 1.5l of the cooking broth of the meatballs. Then let it simmer over low heat for about 5 minutes.
- Mix the egg yolks with the milk. Briefly pull the sauce off the stove. Slowly add the egg milk to the sauce that is no longer boiling. Add the capers including the liquid and season with the lemon juice, salt, pepper and sugar. Add the dumplings to the sauce and heat on the stove at low temperature for about 5 minutes.
The mashed potatoes
- Peel the potatoes and cook them in salted water. Drain and evaporate briefly, bring the milk to the boil. Press the potatoes through and slowly stir in the milk and butter. If necessary, season with nutmeg and salt.
