Königsberger Klopse: German Meatballs In Creamy Caper Sauce

Step 1

For the Meatballs, mix all ingredients except the Bay Leaves in a Bowl.

Step 2

Shape firm meatballs, about the size of a snowball.

Step 3

Fill a large pot with water, add salt and the Bay Leaves and bring to a boil.

Step 4

Reduce the heat, so the water just slightly boils and add the meatballs.

Step 5

Let the meatballs sit in ther for about 20 minutes.

Step 6

In the meantime make the sauce.

Step 7

In a sauce pan melt the 20g of Butter.

Step 8

Let the butter bubble but not get brown.

Step 9

Sprinkle the flour onto the butter and stir.

Step 10

Slowly add the wine and stir vigorously.

Step 11

Add the milk or cream, continue stirring and bring to a boil.

Step 12

Add some of the water from the meatball pot.

Step 13

Season with salt and pepper.

Step 14

Add the Capers and also the meatballs.

Step 15

Serve with potatoes or rice.