Königsberger Klopse

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 3 eggs
• 4 tbsp capers, chopped
• 3 handfuls of white bread, without crust, ground (Mie de Pain) or breadcrumbs
• 1 vegetable onion(s), finely chopped, lightly browned (sautéed)
• 1 tbsp coarse mustard
• 1 cup parsley, chopped
• 1 tbsp salt, coarse
• Pepper from the mill
• 1 onion(s), browned (grilled onion) for the cooking water
• bay leaves
• Carnation(s)
• 1 ½ tbsp flour
• 150 ml white wine
• Broth (2 ladles)
• 1 small jar of capers
• 20 g butter
• 150 ml milk
• salt and pepper
• Parsley for garnishing

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 52 minutes

Fabio’s style

Mix the minced meat with eggs, capers, breadcrumbs, onions, mustard, parsley, salt, and pepper. Form the meatballs into 100g dumplings. Don’t make them too large, as this will increase the cooking time. For flavor, add a browned onion, a few bay leaves, and a few cloves to the cooking water for the meatballs. Add the meatballs to the cooking water and let them simmer for 10-12 minutes. Meanwhile, prepare the sauce. Melt the butter, but do not let it brown. Add the flour and stir in. Deglaze with white wine, stirring constantly with a whisk, then add the milk while stirring. Add 1-2 ladles of meatball stock, pepper, and salt. Simmer the sauce on very low heat for about 10 minutes, stirring frequently. Remove the cooked meatballs from the water and add them directly to the sauce to keep them nice and warm. Jacket potatoes and beetroot go well with this. Drink recommendation: A cool, tart pilsner. Tip 1: For the often-cited version with finely chopped salted herring in the meatballs, finely chopped anchovies are also a useful and less intense flavor. Tip 2: If you’re not sure whether everyone likes capers, just add them to the sauce—it’s a great way to fish out the little berries.