Breaded Königsberger Klopse: The German Meatballs To Beat Them All
Ingredients
- 2 oz bread crumbs
- 2 fl oz cream
- 1 onion
- 1 lb ground meat
- 2 eggs
- salt & pepper
- flour, eggs, and bread crumbs for breading
- 2 tbsp mustard
- 10 fl oz broth
- 7 fl oz cream
- 3 oz capers
- pepper
- 4 egg yolks
- 2 lbs potatoes
- 3 fl oz milk
- 2 tbsp butter
- nutmeg
- 7 oz beets
Instructions
- Chop and sauté the onion and mix with the cream and bread crumbs. Add the ground meat, eggs, salt, and pepper and mix well. Then use your hands to form several meatballs.
- Dredge the meatballs in flour, egg, and bread crumbs and fry them in hot oil.
- For the sauce, first heat the mustard in a saucepan. Add the broth, cream, and water from a 3½ oz jar of capers and season with pepper. Add a small ladle of the sauce to 4 raw eggs in a bowl. Whisk the mixture and pour it into the saucepan with the rest of the sauce.
- Fry the capers in a pan with 1 tbsp of olive oil.
- Boil the potatoes, add the milk, butter, and nutmeg, and mash together. Stir in the beets and purée until smooth. Drizzle some sauce over the breaded meatballs, garnish with capers, and dig in.
