Königsberger Klopse

Ingredients for 4 servings:

• 1 stale roll
• 1 m.-sized onion(s)
• 500 g minced meat, mixed, pork and beef
• 1 egg white
• 1 egg(s)
• 1 tsp mustard
• Salt
• pepper
• 1 bay leaf
• 750 ml meat broth, boiling
• 30 g butter or margarine
• 35 g wheat flour
• 1 egg yolk
• 2 tbsp milk, cold
• 1 tbsp capers, drained
• Food seasoning
• lemon juice

Instructions

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

To make the meatballs, soak the bread rolls in cold water and squeeze out any excess water. Peel and finely dice the onion. Mix the minced meat with the bread rolls, onion, egg white, egg, and mustard, and season with salt and pepper. Using wet hands, form the mixture into meatballs, add them to the boiling meat broth seasoned with bay leaves, bring to a boil, skim off the foam, and let it simmer for about 15 minutes (the water should be moving freely). Pour the broth through a sieve and measure out 500 ml of it. For the sauce, melt the butter or margarine, heat the flour in it, stirring until it is light yellow, then add the meat broth and whisk, making sure there are no lumps. Bring the sauce to a boil and simmer for about 5 minutes. Whisk the egg yolk with the milk and use it to reduce the sauce (do not boil). Add the capers and season with salt, pepper, seasoning, and lemon juice. Add the meatballs to the sauce and let it simmer for 5 minutes.