Königsberger Klopse

Ingredients for 4 servings:

• 1 liter beef broth
• 1 onion(s)
• 1 bay leaf
• 4 allspice berries
• 4 peppercorns
• Salt
• nutmeg
• 500 g minced beef
• 1 rye roll
• Milk
• 1 onion(s)
• 1 egg(s)
• salt and pepper
• nutmeg
• Breadcrumbs (wholemeal breadcrumbs), as needed
• 40 g butter
• 40 g spelt flour
• 300 ml meat broth
• 200 ml cream
• 1 egg yolk
• 1 jar capers
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with minced beef

Cooking time is approximately 30 minutes. Soak the rye bread roll in cold milk. Pour the beef broth into a saucepan and bring to a boil. Peel and quarter the onion, then add it to the broth along with the bay leaf, salt, nutmeg, allspice, and peppercorns. For the dumplings: Peel and finely dice the onion, then knead it with the minced meat, the soaked bread roll (do not squeeze the excess water), and the egg. Season the mixture generously and thicken with breadcrumbs if desired. Form about 8 meatballs and let them simmer in the broth for 15 minutes. Remove the meatballs from the broth, set them aside, and pour the broth through a sieve, reserving the broth. For the sauce: Melt the butter in a saucepan, stir in the flour, and add the liquid, stirring constantly. Add the capers and liquid to the sauce and stir in the beaten egg yolk. Season the sauce to taste and add the meatballs. Serve with brown rice and beetroot salad!