Königsberger Klopse – smarter

Ingredients

• 1 old-fashioned whole wheat roll
• 100 g Onions (2 onions)
• 0.5 bunch Parsley
• 500 g veal mince
• 2 Eggs
• 1 tbsp medium‑sharp mustard
• Salt
• Pepper
• 1.75 l broth
• 15 g starch (3 tsp)
• 40 g capers (jar)
• 200 ml soy cream
• 8 whole caper apples (jar)

Instructions

1. 1.

   Soak the roll in warm water for about 10 minutes. Peel and finely dice the onions.

2. 2.

   Wash, dry, shake off excess water from the parsley, pick off leaves, and finely chop them.

3. 3.

   Squeeze out excess water from the roll. In a bowl combine the meat, eggs, onions, parsley, mustard, salt, and pepper to form a dough.

4. 4.

   With damp hands shape 8 roughly equal-sized meatballs from the mixture.

5. 5.

   Bring the broth to a boil. Add the meatballs and bring back to a boil once. Cover and simmer over medium heat just below boiling for 15–20 minutes until cooked through.

6. 6.

   Measure out 600 ml of the cooking liquid (keep the meatballs warm in the remaining stock) and strain it into a second pot.

7. 7.

   Bring this liquid to a boil again. Whisk the starch into cold water, then stir it into the boiling broth and let it simmer briefly. Drain the capers and add them with the soy cream. Cook for 1 minute. Season with salt and pepper. Lift the meatballs from the stock with a slotted spoon, drain, and place them in the sauce. Drain the whole caper apples, arrange them on top of the dish, garnish with parsley if desired, and serve. Natural rice pairs well.