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🍽️ Königsberger Klopse – smarter

460 kcal · 30 min · 4 servings

Ingredients

• 1 stale whole wheat roll
• 100 g onions (2 onions)
• 0.5 bunch parsley
• 500 g veal mince
• 2 eggs
• 1 tbsp medium-hot mustard
• salt
• pepper
• 1.75 l broth
• 15 g cornstarch (3 tsp)
• 40 g capers (jar)
• 200 ml soy cream
• 8 caper berries (jar)

Instructions

1. 1. Place the bread rolls in warm water and let them soak for ten minutes.
2. 2. Peel the onions and cut them into very small cubes.
3. 3. Wash the parsley, shake off excess water, and pick the leaves off the stems.
4. 4. Finely chop the parsley leaves.
5. 5. Squeeze the soaked bread roll well with your hands to remove the water.
6. 6. Add the squeezed bread, the meat, the eggs, the onion cubes, the parsley, the mustard, salt, and pepper to a bowl.
7. 7. Knead all ingredients in the bowl to form a uniform dough.
8. 8. Moisten your hands with a little water.
9. 9. Shape eight roughly equal-sized meatballs from the dough.
10. 10. Bring the broth to a boil in a pot.
11. 11. Carefully place the meatballs into the boiling broth.
12. 12. Let the broth with the meatballs come to a boil once.
13. 13. Reduce the heat to medium and cover the pot.
14. 14. Let the meatballs cook gently just below the boiling point for 15 to 20 minutes.
15. 15. Measure out 600 milliliters of the cooking liquid and keep the meatballs warm in the remaining broth.
16. 16. Pour the measured cooking liquid through a sieve into a second pot.
17. 17. Bring the liquid in the second pot to a boil again.
18. 18. Stir the cornstarch into cold water until smooth and no lumps remain.
19. 19. Stir the starch-water mixture into the boiling broth.
20. 20. Let the sauce boil briefly to thicken.
21. 21. Drain the capers.
22. 22. Add the drained capers and the soy cream to the sauce.
23. 23. Let the sauce simmer for one more minute.
24. 24. Season the sauce to taste with salt and pepper.
25. 25. Lift the meatballs out of the broth with a slotted spoon.
26. 26. Let the meatballs drain briefly.
27. 27. Add the meatballs to the finished sauce.
28. 28. Drain the remaining capers.
29. 29. Plate the meatballs with the sauce and place the capers on top.
30. 30. Garnish the dish with fresh parsley if desired.
31. 31. Serve the meatballs with brown rice.

Nutrition per serving

• kcal: 460
• Protein: 42 g · Fett/Fat: 24 g · Carbs: 17 g