My Königsberger Klopse

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 stale roll
• 2 shallots
• 4 tbsp butter
• 1 lemon(s), untreated
• 2 eggs
• 1 liter meat broth, seasoned
• 2 tbsp flour
• 200 g cream
• 80 g capers
• 2 tbsp lemon juice
• salt and pepper
• nutmeg

Instructions

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

Soak the bread rolls in hot water, then squeeze the water out well. Peel the shallots, dice them finely, and sauté them in 1 tablespoon of butter until translucent. Wash the lemon in hot water and grate 1 teaspoon of the zest. Mix the minced meat with the bread rolls, shallots, and eggs, and season with lemon zest, salt, pepper, and nutmeg. Mix the mixture well and, with moistened hands, form small dumplings. Bring the stock to a boil and simmer the dumplings in it for 20 minutes. Heat the remaining butter and sauté the flour. While stirring, add enough stock to form a creamy sauce. Simmer for 5 minutes, then add the cream and capers. Season to taste with 1-2 tablespoons of lemon juice and nutmeg, and let the dumplings simmer in the sauce for 10 minutes. This goes best with boiled potatoes and beetroot salad. Note: Original Königsberger Klopse are made with the finest minced veal and anchovy fillets. However, I simply use mixed ground meat.