Leipzig Königsberger Klopse

Ingredients for 4 servings:

• 500 g minced meat
• 1 roll, old
• 1 large onion(s), chopped
• 1 egg(s)
• salt and pepper
• Paprika powder
• Mustard
• Caraway seeds
• 2 tbsp vinegar, approx.
• 50 g butter
• 50 g flour
• salt and pepper
• 1 tbsp lemon juice
• 1 tbsp capers
• some sugar

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

also called Kochklopse

To make the meatballs, soak the stale bread roll in lukewarm water for a good 10 minutes. After soaking, carefully squeeze out the excess water. In a bowl, mix the minced meat with the egg and bread roll and season with salt, pepper, paprika and caraway. Add 1 teaspoon of mustard and the medium-sized onion and knead well with clean hands. (If the dumplings are a little too wet, you can add a little more breadcrumbs. They should be easy to shape and not too sticky.) Moisten your hands and form 8 equal-sized meatballs. Bring water to the boil in a pot (don’t forget the salt) and add the meatballs. Let it simmer gently for a good 15 minutes. Do not boil!!! (If you are not sure whether the meatballs are good, take one and cut it lightly. If it is no longer pink on the inside, the meatballs are done and can be removed from the water.) Reserve about 500 ml of the cooking water for the sauce. For the sauce, melt the butter in a saucepan and add the flour, stirring vigorously. Add enough cooking water to make a creamy sauce, along with 1-2 tablespoons of vinegar. (Usually 300-400ml is enough, but if you prefer a thinner sauce, you can add more.) Season with salt, pepper, and a little sugar, and add the capers. (You can leave them out, but they give the sauce its typical flavor.) To serve, place two meatballs with potatoes or rice on a plate and drizzle with some of the sauce. It’s also delicious cold. You can use any minced meat you like. Season the meat to your own taste, as everyone likes their own seasonings and flavors. The same goes for the sauce. It tastes delicious when refined with bay leaves, allspice, broth, or paprika. Everyone likes their own seasoning, so I haven’t given exact instructions here!