Königsberger Klopse

Soak the bread roll in water for approx. 20 minutes, then squeeze out the water from the roll and set it aside.

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.

Halve the second onion and bring it to a boil with 2 l of water, the bay leaf, and 1 tbsp of salt. Carefully add the meatballs to the water and cook them in gently simmering water for 15 to 20 minutes. Afterwards, 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.