Königsberger Klopse

A classic of former East Prussian cuisine — tender veal meatballs in a creamy sauce with capers and lemon.

Ingredients — meatballs

• Veal (minced)
• Stale bread roll
• Eggs
• Onion
• Parsley
• Stock
• Salt and pepper

Ingredients — sauce

• Butter
• Flour
• Stock (from cooking the meatballs)
• Cream
• Lemon
• Capers

Preparation

1. Prepare the minced meat mixture, form meatballs and let them poach in stock.
2. Prepare the sauce: make a roux with butter and flour, add stock and cream, season with lemon juice and capers.
3. Slip the meatballs into the sauce and warm them through.

Served with boiled potatoes.