Königsberger Klopse

Königsberger Klopse is a traditional German dish from the city of Königsberg (now Kaliningrad, Russia) that is made from a ground meat mixture (usually veal or pork) that is formed into small meatballs, then simmered in a creamy white sauce. The dish is typically served with a side of potatoes, lingonberry jam, and capers.

Ingredients:

• 1 lb ground veal or pork
• 1/4 cup breadcrumbs
• 1 egg
• 1 onion, finely chopped
• 1/4 cup milk
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp butter
• 2 tbsp flour
• 2 cups chicken broth
• 1 cup heavy cream
• 2 tbsp capers
• Lingonberry jam, for serving
• Potatoes, boiled, for serving

Instructions:

1. In a large bowl, combine the ground meat, breadcrumbs, egg, onion, milk, salt, and pepper. Mix well.
2. Form the mixture into small meatballs.
3. In a large pot, melt the butter over medium heat.
4. Add the flour and stir until the mixture forms a paste.
5. Gradually add the chicken broth, stirring constantly, and bring to a simmer.
6. Add the meatballs to the sauce and simmer for 15-20 minutes or until the meatballs are cooked through.
7. Stir in the heavy cream and capers, and cook for an additional 5 minutes.
8. Serve the Königsberger Klopse with lingonberry jam, boiled potatoes, and a side of capers.