Königsberger Klopse in Wilhelmshaven Style
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 roll
- 2 onions)
- 750 g minced meat, half and half
- 2 egg (s)
- salt and pepper
- 1 bay leaf
- 5 tablespoon butter
- 4 tablespoon flour
- 200 g cream
- 2 tablespoon capers
- some lemon juice
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Soak the roll in a little water and squeeze it out. Finely dice the onions, knead with the bread roll, onions, an egg, salt and pepper. Shape the mixture into balls of around 25 to 30 g each
- Simmer the meatballs in plenty of boiling salted water with the bay leaf and half an onion for 15-20 minutes. Remove with the slotted spoon, drain and keep warm.
- Pour the meat stock through a fine sieve and measure 1/4 l per person for the sauce, use the rest for other purposes or freeze it if necessary.
- Heat the butter in a saucepan, sweat the flour in it and gradually stir in the measured broth and cream. Bring to the boil while stirring and simmer for about 5 minutes. Whisk 2 - 3 tablespoons of the sauce with an egg yolk and add to the sauce that is no longer boiling. Add capers with a little liquid, lemon juice, salt, pepper and sugar.
- Heat the dumplings in the sauce and serve with boiled potatoes or rice and parsley.
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