Königsberger Klopse

Ingredients for 6 servings:

• 500 g minced beef
• 500 g minced pork
• 1 small jar of capers
• 2 eggs
• Salt
• pepper
• 2 liters of boiling water
• ½ liter of milk
• 8 tbsp flour
• 125 g butter
• 3 tbsp wild garlic, dried

Instructions

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

with wild garlic

Mix the ground beef and pork. Add the eggs, salt, pepper, and wild garlic and knead well. Form the mixture into approximately 20-25 tennis ball-sized meatballs. Bring 2 liters of water to a boil. Bring to a simmer over medium heat and slowly lower the meatballs into the boiling water using a slotted spoon. Simmer for approximately 10-15 minutes. As soon as they float to the top, remove them and keep warm in a bowl. Pour the stock through a sieve lined with cheesecloth. Melt the butter in the same pot, gradually add the flour, stirring constantly, and cook evenly; do not allow it to brown. Gradually pour in the stock, stirring thoroughly with a whisk to avoid lumps. Add the milk and bring back to a boil. Add the capers along with the liquid and cook for another 2 minutes. Season with salt, if desired. Finally, add the meatballs to the sauce and let them simmer for 5-10 minutes.