Recipe: Königsberger Klopse

This recipe for German meatballs in a creamy caper sauce via My German Recipes is a guaranteed crowd-pleaser. It hails from Königsberg - a city of former East Prussia, now Kaliningrad in Russia. The traditional and comforting dish is enjoyed throughout Germany to this day.'

Königsberger Klopse (via My German Recipes)

Ingredients:

For the meatballs:

• 250g ground beef,

• 250g ground pork

• 3 eggs

• 4 tbsp capers, sliced

• 3 handfuls of breadcrumbs

• 3 tsp. mustard

• 1 cup parsley, chopped

• 1 tbsp salt

• 1 onion, diced & browned in butter

• 4 bay leaves

For the creamy caper sauce:

• 20g butter

• 1 1/2 tbsp plain flour

• 150ml white wine

• 150ml milk or cream

• 3 tbsp capers

• salt

• white pepper

Instructions:

• For the meatballs, combine all ingredients in a bowl, leaving the bay leaves aside for now.

• Shape the mixture into meatballs.

• Fill a large pot with water, add salt and the bay leaves and bring to a boil.

• Reduce the heat so that the water is simmering, and add the meatballs.

• Let the meatballs cook for around 20 minutes.

• In the meantime, make the sauce: melt the butter in a pan, and allow to bubble but not brown.

• Add the flour and stir, then slowly add the wine and stir vigorously.

• Add the milk or cream, continue stirring and bring to a boil.

• Add some of the cooking water from the meatballs, and season the sauce with salt and pepper.

• Add the capers and the meatballs to the sauce.

• Serve the finished dish with potatoes or rice and a side salad.