Königsberg Meatballs with Caper Sauce
Dumplings
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Cook Time
50 min
Servings
4
Difficulty
Medium
Prep Time
40 Min
Description
Classic German meatball dish in a creamy caper sauce.
Ingredients (29 ingredients)
-
500 g mixed Ground meat
-
125 ml Milk
-
1 Stück Bread roll
-
100 g Onions
-
1 Stück Egg
-
1 EL Capers
-
4 Stück Anchovy fillets in oil
-
1 TL Mustard
-
1 TL Salt
-
nach Geschmack Black pepper from the mill
-
nach Geschmack Nutmeg, freshly grated
-
1 EL Butter
-
2 Liter Water
-
1 Stück Onion
-
2 Stück Bay leaves
-
3 Stück Cloves
-
5 Stück Juniper berries
-
1.5 TL Salt
-
1 TL Black peppercorns
-
400 ml Meatballs cooking water
-
150 g Whipping cream
-
30 g Butter
-
30 g Flour
-
60 g Capers from the glass
-
2 EL Lemon juice
-
1 Prise Sugar
-
nach Geschmack Salt
-
nach Geschmack Pepper
-
nach Geschmack Nutmeg, freshly grated
Preparation (14 steps)
Soak bread roll
Cut the bread roll into cubes, place in a bowl and soak with 125 ml milk. Then squeeze out well.
Chop onions
Peel 1-2 onions (approx. 100 g), halve and place in the mixing bowl. Chop 3 sec./level 5. Push down with the spatula.
Sauté onions
Add 1 tbsp butter to the onions in the mixing bowl and sauté 3 min./120°C/level 1.
Prepare onion-bread roll mixture
Add the squeezed bread roll cubes to the sautéed onions in the mixing bowl and mix with the spatula. Remove the onion-bread roll mixture from the mixing bowl and place in a large bowl.
Prepare meatball mixture
In the large bowl, mix the onion-bread roll mixture with 500 g mixed ground meat, 1 egg, 1 tbsp lightly drained and finely chopped capers, 1 tsp mustard, 1 tsp salt, black pepper from the mill and freshly grated nutmeg. Optionally, finely chop 3-4 anchovy fillets and add to the mixture.
Shape meatballs
Form the meatballs from the ground meat mixture with moistened hands. Optionally weigh out 50 g ground meat mixture for one meatball or use an ice cream scoop.
Prepare cooking water
Put 2 liters of water, 1.5 tsp salt, 2 bay leaves, 3 cloves, 5 juniper berries, 1 tsp black peppercorns and 1 whole onion without peel into the mixing bowl.
Boil cooking water
Bring the water to boil in the mixing bowl for 15 min./100°C/level 1.
Cook meatballs
Carefully place the meatballs with a slotted spoon into the hot cooking water in the mixing bowl. Simmer for 20 min./90°C/gentle stirring level/reverse rotation. If necessary, loosen from the bottom with the spatula.
Remove cooking water
At the end of the cooking time, remove 400 ml of cooking water (broth) with a soup ladle, passing it through a sieve if desired. The cooking water is needed for the sauce.
Prepare roux
Put 30 g butter in the mixing bowl and melt 3 min./100°C/level 1. Add 30 g flour and stir 1 min./100°C/level 2.
Prepare sauce
Slowly pour 400 ml cooking water (broth) into the mixing bowl to the roux and stir 2 min./90°C/level 3. Then add 150 ml cream and stir for another 2 min./90°C/level 3. Briefly bring the sauce to a boil and let it thicken.
Refine sauce
Put 60 g capers (lightly drained) in the mixing bowl and stir in 30 sec./reverse rotation/level 2. Season with salt, black pepper from the mill, grated nutmeg, 1 pinch of sugar, 2 tbsp lemon juice and the caper liquid from the glass.
Serve
Add the meatballs to the hot sauce in the mixing bowl or serve with the sauce. Boiled potatoes or rice go well with this.
Finished cooking? Great! 🎉
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Allergens
- Gluten-containing cereals
- Eggs
- Fish
- Milk
- Mustard
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