Königsberger Meatballs with Caper Sauce and Potatoes

Ingredients

• 600 gPotato
• 400 gGround meat
• 1 pcsRoll
• 200 mlWater
• 1 pcsOnion
• 15 gParsley
• 1 pcsEgg
• 1 tspMustard
• 2.5 tspSalt
• 0.75 tspPepper
• 0.25 tspNutmeg
• 1300 mlBeef broth
• 1 pcsBay leaf
• 6 pcsAllspice
• 30 gButter
• 25 gWheat flour
• 150 mlMilk
• 40 gCapers
• 1 pcsLemon
• 1 pcsEgg yolk

Instructions

1. 1

   Prepare potatoes

   • Peel the potatoes
   • Cut into evenly sized pieces
   • Hold in cold water
2. 2

   Make meatball mixture

   • Soak the roll in water
   • Finely dice the onion
   • Finely chop the parsley
   • Squeeze the soaked roll well
   • Combine with minced meat, egg, and seasonings
   • Chill the mixture briefly
3. 3

   Poach meatballs

   • Heat the broth in a pot
   • Add bay leaf and allspice
   • Form the mixture into meatballs
   • Slide meatballs into the hot broth
   • Poach gently at low heat
   • Lift meatballs out and keep warm
   • Strain and reserve the broth
4. 4

   Boil potatoes

   • Start the potatoes in salted water
   • Bring to a boil
   • Simmer until tender
   • Drain and let steam off briefly
5. 5

   Cook caper sauce

   • Melt the butter in a pot
   • Stir in flour and sweat briefly
   • Whisk in broth gradually
   • Whisk in milk and simmer until thickened
   • Add capers
   • Season with lemon juice, salt, and pepper
   • Temper egg yolk with a little hot sauce
   • Stir in yolk and do not boil
6. 6

   Plate and serve

   • Set meatballs in the sauce and let warm through
   • Plate the potatoes
   • Add meatballs with sauce
   • Sprinkle with parsley