Königsberg meatballs

Ingredients for 4 servings:

• 750 g minced meat, mixed
• e.g. breadcrumbs
• salt and pepper
• Paprika powder
• 1 vegetable stock cube
• 2 egg yolks
• 1 jar capers
• n. B. Flour
• some butter
• some lemon juice
• n. B. water

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Markus style (genuinely Bavarian)

Mix the minced meat with the breadcrumbs and season with salt, pepper, and paprika. Form dumplings. Bring water to a boil and add 1 stock cube. Briefly boil the dumplings in it and then remove from the heat. Make a light roux from the butter and flour. Slowly add the stock through a sieve to create a creamy sauce. Place the egg yolk in a mixing bowl and add a little of the warm sauce and stir to combine (careful: do not add the egg yolk directly to the pot; it must not boil). Add the capers and stock to the sauce, then add the beaten egg yolk and do not cook any further. Caution: Stir constantly to prevent the sauce from sticking. Season to taste with lemon juice. Then add the dumplings and heat through, stirring constantly. Serve with boiled potatoes.