This recipe for German meatballs in a creamy caper sauce via My German Recipes is a guaranteed crowd-pleaser. It hails from Königsberg - a city of former East Prussia, now Kaliningrad in Russia. The traditional and comforting dish is enjoyed throughout Germany to this day.'
Königsberger Klopse (via My German Recipes)
For the meatballs:
250g ground beef,
250g ground pork
4 tbsp capers, sliced
3 handfuls of breadcrumbs
3 tsp. mustard
1 cup parsley, chopped
1 tbsp salt
1 onion, diced & browned in butter
4 bay leaves
For the creamy caper sauce:
1 1/2 tbsp plain flour
150ml white wine
150ml milk or cream
3 tbsp capers
For the meatballs, combine all ingredients in a bowl, leaving the bay leaves aside for now.
Shape the mixture into meatballs.
Fill a large pot with water, add salt and the bay leaves and bring to a boil.
Reduce the heat so that the water is simmering, and add the meatballs.
Let the meatballs cook for around 20 minutes.
In the meantime, make the sauce: melt the butter in a pan, and allow to bubble but not brown.
Add the flour and stir, then slowly add the wine and stir vigorously.
Add the milk or cream, continue stirring and bring to a boil.
Add some of the cooking water from the meatballs, and season the sauce with salt and pepper.
Add the capers and the meatballs to the sauce.
Serve the finished dish with potatoes or rice and a side salad.