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🍽️ Classic Königsberger Klopse with Caper Sauce

711 kcal · 30 min · 4 servings

Ingredients

• potatoes, waxy 800 g
• onions, yellow 1 pc.
• breadcrumbs 4 tbsp
• eggs 1 pc.
• salt pinch
• pepper, black ground pinch
• minced meat, mixed 600 g
• vegetable broth 800 ml
• butter 3 tbsp
• wheat flour, Type 405 2 tbsp
• whipping cream 200 ml
• capers 4 tbsp
• lemons 1 pc.
• mustard 1 tbsp
• parsley, fresh 10 g

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into quarters and place them in the steam cooking insert.
3. 3. Halve the onion and remove the skin.
4. 4. Place the onion in the mixing container.
5. 5. Chop the onion for 3 seconds on speed 5.
6. 6. Use a spatula to push the onion pieces against the inner wall of the container.
7. 7. Add breadcrumbs, egg, salt, pepper, and the minced meat.
8. 8. Mix the ingredients in reverse mode for 50 seconds on speed 2.
9. 9. Shape the mixture into 12 equal-sized meatballs.
10. 10. Place the meatballs in the steam cooking insert next to the potatoes.
11. 11. Pour the broth into the cleaned mixing container.
12. 12. Insert the cooking attachment and place the steam cooking insert on top.
13. 13. Steam the potatoes and meatballs for 30 minutes on the steam cooking setting.
14. 14. Keep the cooked potatoes and meatballs warm.
15. 15. Pour the broth from the cooking attachment into a clean container.
16. 16. Place the butter in the mixing container.
17. 17. Melt the butter at 100 degrees Celsius for 2 minutes on speed 1.
18. 18. Add the flour to the melted butter.
19. 19. Cook the flour at 100 degrees Celsius for 3 minutes on speed 1 to make a roux.
20. 20. Pour in the reserved broth and the cream.
21. 21. Simmer the sauce for 10 minutes on speed 3 at 90 degrees Celsius.
22. 22. Drain the capers well in a sieve.
23. 23. Halve the lemon and squeeze out the juice.
24. 24. Add the capers and mustard to the mixing container with the sauce.
25. 25. Mix everything in reverse mode for 30 seconds on speed 3.
26. 26. Season the sauce to taste with salt, pepper, and lemon juice.
27. 27. Wash the parsley and shake it dry.
28. 28. Pluck the parsley leaves from the stems and chop them finely.
29. 29. Plate the Königsberger Klopse with the potatoes.
30. 30. Pour the caper sauce over the meatballs.
31. 31. Sprinkle the dish with the chopped parsley.

Nutrition per serving

• kcal: 711
• Protein: 31 g · Fett/Fat: 44 g · Carbs: 45 g