Königsberg meatballs in caper sauce

Name: Königsberg meatballs in caper sauce
Total time: 50 min
Cuisine: German
Ingredients: 500 g mixed minced meat; 1 day-old bread roll; 1 egg; 1 onion; 1 l beef stock; 40 g butter; 40 g flour; 100 ml cream; 3 tbsp capers; 1 lemon; 800 g potatoes; salt, pepper

Tender meatballs in a pale caper sauce, served with boiled potatoes and beetroot – an East Prussian classic.

Servings 1 to 20 – amounts adjust automatically 50 minutes Main course German 620 kcal per serving (estimated)

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AI-generated

Ingredients

500 g mixed minced meat
1 day-old bread roll
1 egg
1 onion
1 l beef stock
40 g butter
40 g flour
100 ml cream
3 tbsp capers
1 lemon
800 g potatoes
salt, pepper

Instructions

Knead the soaked roll, mince, egg, diced onion, salt and pepper and shape 12 balls.
Poach the balls in simmering stock for 15 minutes, remove and keep 600 ml of stock.
Melt the butter, sweat the flour, whisk in stock and cream, simmer for 5 minutes, add capers and lemon juice.
Warm the meatballs in the sauce and serve with boiled potatoes.

AI notice: The recipe texts and images on this page were created with the help of artificial intelligence and reviewed by us. The photos are AI-generated illustrations, not pictures of the finished dish.