Königsberg Meatballs

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Königsberg meatballs, meatballs with a caper sauce. One of the current culinary attractions of Kaliningrad, where connections to the city's Prussian past are also being explored.

Ingredients

Veal - 17.6 oz
Stale Bread - 2.8 oz
Milk - 8 fl oz
Onion - 5.3 oz
Chicken Egg - 2 pieces
Anchovies - 1 piece
Campbell's Beef Broth - 25 fl oz
Carrot - 1 piece
Bay leaf - 1 piece
Butter - 2.1 oz
Wheat Flour - 2 spoons
Capers - 3.9 oz
Meyer Lemon Juice - 1 tablespoon
Sugar - a pinch
33% Cream - 4 fl oz
Whole egg - 1 piece
Potato - 28.2 oz
Parsley - 0.4 oz

Step by Step guide

Step 1

Pass the veal through a meat grinder twice. Finely chop 100 g of onion and anchovies.

Step 2

Soak the stale bread in milk for about 5 minutes. Then squeeze out the milk, which is no longer needed, and crumble the bread.

Step 3

Combine the minced meat with bread, chopped onion, anchovies, eggs, salt, and pepper.

Step 4

Pour the broth into a saucepan, add a bay leaf and randomly chopped onion and carrot. Bring to a boil, then reduce the heat to medium.

Step 5

With wet hands, shape the minced meat into balls the size of golf balls.

Step 6

Simmer gently for 10 minutes, then remove from heat and let sit for another 10 minutes.

Step 7

Transfer the cooked meatballs to any dish and keep them warm. Strain the broth. For the sauce, you will need 350 ml of broth; the rest can be frozen for next time.

Step 8

In the same saucepan, melt the butter, add the flour, and mix well. Add the broth, half of the capers along with their brine, lemon juice, sugar, cream, and egg yolk. Whisk over medium heat until thickened, avoiding boiling.