Königsberger Klopse Stew | Creamy One-Pot Classic

Peel the onion and dice very finely. Place half of the diced onion into a bowl together with the minced pork, egg, breadcrumbs, and a pinch each of salt and ground pepper. Knead thoroughly into a homogeneous mixture and, with damp hands, shape into about 16 bite-sized meatballs.

Peel the potatoes and carrots and cut them into approx. 1.5 cm cubes. Wash the parsley, shake dry, and chop finely.

Melt the butter in a large pot over medium heat. Sauté the remaining diced onion until translucent. Stir in the flour and cook, stirring constantly, for about 1 minute without letting it brown.