This recipe for meatballs in white sauce is actually meatballs prepared in style.


Until 1946, Königsberg was a city in East Prussia (now Poland) that was once part of Germany. This Prussian specialty is now being prepared all over Germany.


It is flavored with capers and lemon juice and served with potatoes and pickled beets. It should be noted that German meat recipes are usually prepared with a mixture of at least two different plates. Most often it is pork and beef but can include veal, lamb, or occasionally fish.


Ingredients and Ingredients:



  • 2 slices of bread.
  • 1 tablespoon butter.
  • 2 small onions (1 chopped, 1 quarter).
  • Half pound ground pork.
  • Half a kilo of ground beef.
  • large egg yolk (one of them optional).
  • 1/2 teaspoon salt.
  • 1/4 teaspoon pepper.
  • 4 cups broth (vegetable or beef).
  • 5 bell peppers (whole, cracked).
  • Optional: 4 juniper berries (cracked).
  • Optional: 1 bay leaf.
  • 2 tablespoons butter.
  • 2 tablespoons flour (all-purpose).
  • 24 capers (drained).
  • 2 to 4 ounces of white wine (or broth).
  • 1-2 tablespoons of lemon juice.
  • 2 to 4 tablespoons sour cream.
  • Optional: a pinch of sugar.



Making meatballs:


  • Soak a day in the water and squeeze approx dry.
  • Melt 1 tablespoon of butter and cook chopped onions until translucent. a little bit cold.
  • In a large bowl, place beef, cooked onion, and soaked, covered bread cut into pieces. Add 1 egg yolk, salt, and pepper, and mix well.
  • If the mixture cannot be formed into meatballs, add a few tablespoons. Form into 12 meatballs.
  • In a large saucepan, bring the remaining broth, cracked peppercorns, optional cracked apricots, optional bay leaves, and square onions to just below a boil.
  • Carefully add the meatballs. Cook until done, about 12 minutes. Remove meatballs and keep warm.




making sauce:



1)Melt 1 tablespoon of butter in a skillet and add flour to it, making a roux. Slowly, stir about 1 1/2 cups of the meatball cooking liquid into the roux, whisking to keep the sauce smooth.


2)Add capers and white wine, and top the dressing to taste with lemon juice, sour cream, and a pinch of optional sugar. Add meatballs to the sauce, heat, and serve.


3)If desired, add a second egg yolk to bind the sauce. Heat the sauce after adding, but do not boil or the egg yolks will puff up. The curdled egg will not affect the taste, it is just not very appetizing in appearance.


4)After all these steps, serve on a plate