Many people know this dish under the name of Königsberg meatballs, too. This dish of minced meat was not only known and popular in East Prussia, but one could find it also on the plates of the GDR citizens. According to a survey of the Forsa institute the Königsberg meatballs have with 93% the highest profile under the local dishes in Germany!
500g minced beef/ pork (half and half)
2 bread rolls
¾ l meat stock
A bunch of parsley
For the sauce:
3 tbsps. sweet cream
125 ml sour cream
2 egg yolks
Some white wine
Sugar, Salt, Pepper
- Soft the bread rolls in milk
- Mince the parsley
- Cube the onions and sweat them in a pan with the butter
- Squash the soft bread rolls and add the minced meat, onions, egg, parsley, salt, pepper and knead it to a dough
- Shape out of the dough ca. 12 small meatballs
- Put the meatballs in a saucepan with the boiling meat stock, cook them 10 minutes in it and then remove them (don’t pour the water away)
- Dress a roux and deglaze it with the stock of the meatballs
- Add now the capers and season it with sugar, lemon juice, cream, wine, salt and pepper and bind it with the egg yolks
- Put the capers in the sauce and simmer all in the sauce
For the preparation you should schedule almost one hour. As garnish we recommend boiled potatoes or rice. Furthermore a beetroot salad matches excellently.
Tip: If you like it sweet-sour, you can add some more lemon juice or vinegar and sugar!
(Translation: Valerie Holbein)