Königsberger Klopse (Pork and Beef Meatballs in Caper Sauce)
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Ingredients
- 300 g pork mince
- 200 g beef mince
- 1 onion
- 1 egg
- 40 g breadcrumbs
- 600 ml chicken stock
- 30 g butter
- 30 g plain flour
- 100 ml double cream
- 3 tbsp capers
- 1 lemon
Nutrition (per serving)
- Calories
- 542 kcal
- Protein
- 29.6 g
- Carbohydrate
- 18.1 g
- of which sugars
- 4.4 g
- Fat
- 38.9 g
- of which saturates
- 19 g
- Fibre
- 2.6 g
- Salt
- 2.22 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the pork mince, beef mince, grated onion, egg and breadcrumbs together with a good pinch of salt and pepper, then shape into 16 meatballs.
- 2
Bring the chicken stock to a gentle simmer in a wide pan, then lower in the meatballs and poach for 12-15 minutes until cooked through with no pink remaining. Lift out the meatballs with a slotted spoon, reserving the stock.
- 3
Melt the butter in a separate pan, stir in the flour and cook for 1 minute, then gradually whisk in the reserved stock to make a smooth sauce.
- 4
Stir in the double cream, capers and a squeeze of lemon juice, and simmer for 3-4 minutes until slightly thickened.
- 5
Return the meatballs to the sauce to warm through, then serve.
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