🇩🇪 GermanyCatalog recipe
Pillowy veal meatballs poached gently, then draped in a pale caper-and-lemon cream sauce — a dish East Prussian refugees carried west and the whole country kept.
For 4 servings.
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Soak the bread roll in the milk until soft, squeeze out the excess, and mash it into the ground veal with the egg.
Shape the mixture into 12 meatballs, about golf-ball size.
Bring the beef stock to a gentle simmer and poach the meatballs until firm and cooked through; lift out with a slotted spoon.
Melt the butter in a saucepan, whisk in the flour, and cook a minute; ladle in the hot poaching stock gradually to build a smooth sauce.
💡 Add the stock slowly, whisking the whole time, or the sauce turns lumpy instead of silky.
Stir in the cream, capers and lemon juice; simmer until lightly thickened.
Return the meatballs to the sauce and warm through before serving over boiled potatoes.
Named for the East Prussian city of Königsberg, now Kaliningrad, these poached meatballs and their caper sauce traveled west with refugee families after the Second World War and became a nationwide comfort dish rather than a regional one. It's traditionally spooned over boiled potatoes with beetroot on the side.
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