Königerberger Klopse

Ingredients

• 500 g minced veal
• 1 roll (from yesterday)
• 2 onions
• 40 g Butter
• 2 egg whites
• 1 untreated lemon
• 0.5 tsp marjoram
• 1 l meat broth
• 1 bay leaf
• 1 tsp allspice
• 200 g whipping cream
• 30 g flour
• 3 tbsp capers
• 1 tbsp mustard
• 1 egg yolk
• parsley (for garnish)
• 600 g waxy potatoes
• 2 tbsp chopped parsley
• Salt
• pepper (ground)

Instructions

1. 1.

   Peel the potatoes and cook them in salted water for about 25-30 minutes.

2. 2.

   Soak the roll in warm water. Peel the onions, quarter one and finely chop another; sauté in half the butter. Grate the lemon zest and mix with minced veal, egg whites, onion cubes, drained roll, salt, pepper, and marjoram. With damp hands form small meatballs. In hot meat broth with onion quarters, bay leaf, and allspice let the meatballs simmer for about 15 minutes; remove them and reserve the stock.

3. 3.

   Heat the remaining butter, sauté flour in it, then add 500 ml of the cooking liquid. Add capers and mustard, pour in cream, and let everything simmer gently for about 10 minutes. Squeeze lemon juice, season the sauce with lemon juice, salt, and pepper, stir in the egg yolk (do not boil). Serve the finished meatballs with the sauce, garnish with parsley, and serve alongside parsley‑sprinkled potatoes.