Königsberg Meatballs with Boiled Potatoes

A hearty home-style dish, just like Grandma used to make: tender meatballs in a mild caper sauce, served with fluffy boiled potatoes.

By Charly · 3 servings · 55 minutes

Ingredients

• 500 g mixed minced meat
• 1 Stück bread roll from the day before
• 100 ml milk
• 1 Stück onion
• 1 Stück egg
• salt
• pepper
• 1 Prise nutmeg, grated
• 750 ml water
• 1 Stück vegetable stock cube
• 1 Stück bay leaf
• 5 Stück peppercorns
• 30 g butter
• 2 EL wheat flour
• 100 ml cream
• 1 TL lemon juice
• 2 EL capers
• 1 TL sugar
• 800 g waxy potatoes
• 1 Bund parsley

Method

1. Soak the bread roll in the milk, then squeeze it out well.
2. Peel the onion and dice it finely.
3. Put the minced meat, onion, egg, the squeezed-out bread roll, salt, pepper and nutmeg into a bowl and knead everything calmly into a smooth mixture.
4. Shape about 9 meatballs, each the size of a walnut to a tennis ball, using damp hands.
5. Bring water, the vegetable stock cube, bay leaf and peppercorns to the boil in a large pot.
6. Add the meatballs, turn the heat down to low and let them simmer gently for about 15 minutes, without letting it bubble.
7. Remove the meatballs with a slotted ladle and keep them warm, then strain the stock through a sieve.
8. Melt the butter in a pot, sprinkle the flour over it and briefly toast it lightly while stirring.
9. Gradually add about 500 ml of the stock and stir until smooth, until the sauce thickens.
10. Add cream, lemon juice, capers and sugar and season with salt and pepper.
11. Return the meatballs to the sauce and let them gently heat through for about 5 more minutes.
12. Peel the potatoes, boil them in salted water for about 20 minutes until tender, and drain them.
13. Finely chop the parsley and sprinkle it over the meatballs before serving them with the potatoes.