Königsberger Klopse in Creamy Caper Sauce with Boiled Potatoes - Classic & Homemade
Meow! Here is your Mila. Today I am taking you into my little cat kitchen for an absolute classic: Königsberger Klopse in creamy caper sauce with boiled potatoes. This traditional dish from East Prussia is real comfort food that makes you happy. The combination of tender veal meatballs and the finely acidic, creamy sauce is simply a dream! Many think it is complicated, but that's a mistake. If you prepare everything fresh, you taste the difference immediately. We don't use ready-made stock, but cook the base ourselves to bring out the full aroma. The dumplings are wonderfully fluffy and the capers give the perfect taste kick. It's a great dish for anyone who loves a hearty meal that still feels light. Grab your apron, we are starting right away – you can definitely do it, my dear two- and four-legged friends!
Ingredients
Preparation
First, peel the waxy potatoes (3), cook them in salted water until done, and set aside.
Soak the stale bread roll (0.5) in some water, then squeeze it out well.
Finely dice the onion (1). Knead one half of it with the veal (200 g), the squeezed-out bread roll (0.5), and the egg (1) in a bowl until you have a smooth dough.
Form small meatballs from the mixture and let them poach in the simmering vegetable stock (500 ml) for about 10 minutes, then carefully remove them.
For the sauce, melt the butter (20 g) in a pot, stir in the flour (20 g), and pour in the remaining stock (500 ml) until a creamy consistency is formed.
Now stir in the cream (50 ml) and the capers (20 g), and let the sauce boil briefly.
Finally, place the meatballs in the sauce and serve everything together with the boiled potatoes (3) on a plate – meow-tastic!
Stars
Comments