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. Soak the bread roll in water and squeeze well; chop the anchovies finely.
2. Knead the ground veal with the soaked roll, 1 egg, anchovies, salt and pepper until smooth.
3. With wet hands, form 8 even meatballs.
4. Bring the broth to a boil, lower the heat and poach the meatballs at a gentle simmer for 15 min; lift out carefully and keep warm.
5. Boil some broth with cream, add the capers with a little of their juice and let the sauce reduce slightly.
6. Season with lemon juice, salt and pepper – it should taste distinctly fresh and tangy.
7. Pour the caper sauce over the meatballs and serve with boiled potatoes.