Klopse in Königsberger Style with Parsley Potatoes

Ingredients

• 500 g mixed ground meat (fine)
• 1 onion
• 4 pickled sardines (salt)
• 20 g butter
• 60 g stale white bread
• 0.5 untreated lemon (grated zest)
• 1 egg
• Salt
• Pepper
• Nutmeg (freshly grated)
• 25 g butter
• 1 tbsp flour
• 350 ml meat stock
• Salt
• white pepper
• nutmeg
• 2 tbsp lemon juice
• 1 piece lemon zest
• 150 ml whipping cream
• 30 g capers
• 600 g small potatoes (peeled)
• Salt
• 2 tbsp butter
• 1 tbsp finely chopped parsley

Instructions

1. 1.

   Peel and finely dice the onion. Rinse the sardines under running cold water, pat dry and finely chop. Melt the butter in a pan and gently sauté the onion cubes, then let cool. Soak the white bread in water and squeeze out excess liquid. Add the sardines, onions, lemon zest, soaked bread, egg, and spices to the meat and knead well. Shape dough into 40 g meatballs. Boil in salted water for about 5 minutes until cooked.

2. 2.

   In a pot melt butter, whisk in flour until lightly browned, then stir in stock until smooth. Season and simmer gently for 15 minutes while stirring. Add cream and cook another 5–10 minutes. If sauce is too thick, add more stock. Rinse capers, add to sauce and taste. Boil potatoes in plenty of salted water for about 30 minutes. Add meatballs to sauce and warm through. Melt butter, stir in parsley. Peel potatoes, halve them, toss in parsley butter, season, gently fold with meatballs and serve.