This classic dish, in which mixed minced meat is formed into balls and a light roux with capers traditionally belongs, not only tastes delicious but is also very easy to prepare.
Boiled or jacket potatoes are best suited for this dish. Together with a fresh salad, it is simply delicious and very filling.
Photo by Janine, meinhaushalt.at
Read also: Cabbage Roll Recipe
The minced meat is taken out of the package and placed in a bowl.
Now add two slices of toast soaked in water or a day-old bread roll, as well as an egg and the spices, and mix everything thoroughly.
Finally, peel and dice an onion and put it into a pan with a little oil, where it is briefly sautéed until translucent.
Immediately add the onions to the minced-meat mixture and mix well together.
Now it's time to shape the meatballs.
For this, moisten your hands slightly with water and form evenly sized meatballs.
These are then cooked in a sufficiently large pot of boiling hot water.
For this, first bring the water to a rolling boil, add the meatballs, then lower the temperature so the balls can cook through.
As a rule, the minced meat needs about 10–15 minutes to cook through.
When the meatballs are done, they are removed from the broth with a slotted spoon and placed on a plate to the side.
Do not pour away the cooking liquid; instead, enhance it with one or two bouillon cubes and set it aside as well.
Now melt the butter in another pot, then remove the pot from the heat and vigorously stir in the flour until a lumpy mass forms.
Now gradually pour in the stock/broth, until a nice sauce finally develops.
Important: always stir vigorously to prevent lumps from forming.
Finally, stir the capers into the sauce with a little caper brine, season with spices and a bit of cream, and fold in the Königsberger meatballs.
Keep the meatballs in the sauce warm until serving.
Salted potatoes or boiled potatoes in their skins are best with this dish.
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