Königsberger Klopse

Ingredients for 4 servings:

• 500 g minced pork
• 2 onions
• 1 roll
• 1 egg white
• 50 g butter
• 50 g flour
• e.g. parsley, chopped
• n. B. Caraway
• salt and pepper
• lemon juice
• 1.1 liters of water
• 2 tbsp, heaped stock powder
• 40 g capers
• 1 egg yolk

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Place the minced meat in a bowl. Finely chop the onion and soak the bread roll in water. Then squeeze dry parts of the bread roll and crumble it into the minced meat. Add the egg whites. Season with salt and pepper and a little caraway seeds. Form the mixture into small meatballs. Bring the water and stock powder to a rolling boil. Add the meatballs and simmer for 5-15 minutes, depending on their size. When the meatballs are cooked, remove them and keep warm. Melt the butter in a saucepan and add the flour, stirring until no lumps remain (roux). Gradually add the stock, stirring constantly, until a nice consistency is reached. If there isn’t enough sauce, simply add more stock or make a little more roux (10-20 g butter and flour). Add some chopped parsley and the capers and simmer briefly. Thicken the sauce with the egg yolk. The sauce shouldn’t boil any further, as otherwise the egg yolk will curdle. Then add the meatballs to the sauce and let them warm up a bit. They’re delicious with potatoes or rice.