German cuisine · Meat & Kebab

Königsberg Meatballs

Tender veal dumplings in caper sauce with boiled potatoes.

Ingredients · for 4 servings

• 500 g ground veal
• 2 tbsp capers
• 2 anchovies
• 200 ml cream
• Lemon
• Potatoes

Instructions

1. Shape the ground meat with a soaked bread roll, egg and anchovies into dumplings.
2. Poach gently in broth for 15 min.
3. Thicken a pale sauce from the broth, cream and capers.
4. Season with lemon, serve with boiled potatoes.