Königsberg meatballs

Ingredients

Directions

1. 1

   Soak rolls in cold water. Peel and finely dice 1 onion. Squeeze out the buns. Knead minced meat, roll, diced onion and egg. Season with salt and pepper. Form approx. 12 dumplings with moistened hands. Boil up about 3 litres of slightly salted water. Halve the remaining onion. Add bay leaf and onion halves to the salted water. Cook the dumplings for 15-20 minutes at low heat.

2. 2

   Peel, wash and cut the potatoes into pieces. Cook in boiling salted water for about 20 minutes. Wash parsley, dab dry and chop finely. Lift out dumplings with a skimmer and let them drain. Pour meat stock through a fine sieve. Measure out approx. 1 litre of broth

3. 3

   For the sauce, drain the capers and collect the stock. Melt the fat and sweat the flour in it. Add measured stock and whipped cream bit by bit while stirring. Bring to the boil while stirring constantly, simmer for about 5 minutes at a mild heat.

4. 4

   Whisk the egg yolk and approx. 4 tbsp. sauce. Stir into the sauce. Do not let it boil any more, so that it does not clot. Add the capers with 2-3 teaspoons of caper stock. Season to taste with salt, pepper, lemon juice and sugar. Pour the dumplings into the sauce, let them simmer for a short time and serve in portions. Sprinkle with parsley and serve. Serve with beetroot

5. 5

   With 6 people: