Königsberger Klopse

Preparation of Meatballs

• 1
  Soak the bread roll in water for approx. 20 minutes, then squeeze out the water from the roll and set it aside.
• 2
  Finely dice the first onion and knead it with minced meat, pepper, salt, egg, and the soaked bread roll. Form 10 to 12 meatballs from this mixture.
• 3
  Halve the second onion and bring it to a boil with 2 liters of water, the bay leaf, and 1 tablespoon of salt. Carefully add the meatballs to the water and cook them in gently simmering water for 15 to 20 minutes. Afterward, remove the meatballs with a slotted spoon and let them drain. Measure 1 liter of the remaining cooking water for the caper sauce and pour it through a fine sieve.

Preparation of Caper Sauce

• 1
  Heat butter in a pot and add flour while stirring constantly to sauté everything until golden yellow. Now add the measured cooking water and cream, bring to a boil while stirring, and then let everything simmer for approx. 5 minutes.
• 2
  To thicken the sauce, put 3-4 tablespoons of sauce into a small bowl and whisk with an egg yolk. Then stir this mixture into the rest of the sauce. Reduce the heat so that the sauce no longer boils. Afterward, add the capers and 2 teaspoons of caper brine from the caper jar to the sauce and stir everything again. Finally, season the caper sauce with sugar, lemon juice, salt, and pepper and serve together with the Königsberger Klopse.