Königsberger Klopse

Ingredients for 4 servings:

• 500 g minced pork
• 1 small onion(s), finely diced
• 1 egg(s)
• 1 roll
• salt and pepper
• 1 tsp mustard
• ¾ liter of salt water
• 6 peppercorns
• 4 grains allspice
• 1 bay leaf
• 1 small onion(s), quartered
• 40 g butter
• 40 g flour
• ½ liter liquid (cooking broth)
• 1 cup sour cream
• Sugar
• pepper
• possibly salt
• possibly lemon juice

Instructions

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

without capers

Mix the ground meat and mustard ingredients and form meatballs (about the size of a large chicken egg). Bring the salted water to a boil with the spices and onion, then carefully add the meatballs. Cover and simmer over low heat for about 20 minutes, until the meatballs rise to the surface. For the sauce, melt the fat, stir in the flour, and add the cooking water from the meatballs while stirring. Stir until smooth, add the sour cream, and season with sugar, black pepper, and a little more salt, if desired. If you prefer a more tangy dish, you can add a little more lemon juice. Serve with boiled potatoes and a carrot/apple salad. Even if these aren’t the “traditional” Königsberger meatballs (with capers), the recipe is from the region!