German Königsberger Klopse

Ingredients

• 600g beef or veal mince
• 60g breadcrumbs soaked in 100ml milk
• 1 onion grated
• 1 egg
• 4 anchovies, minced
• 1 tsp salt
• For sauce: 60g butter, 60g flour, 500ml stock, 200ml double cream, 4 tbsp capers, juice of 1 lemon, big handful parsley, salt and pepper

Instructions

1. Mix mince with soaked bread, onion, egg, anchovies and salt.
2. Shape into balls.
3. Poach in simmering salted water 10-12 min.
4. Make sauce: melt butter, whisk in flour 1 min, slowly add cream and 400ml of poaching liquid, whisk until thick.
5. Add capers and lemon; season.
6. Return meatballs; warm.
7. Top with parsley.

Serving suggestions

• Eat with boiled potatoes and beetroot.

Storage & reheating

Keeps 3 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions