These meatballs come from Königsberg in eastern Germany, where they got their name. The traditional dish features ground beef meatballs, stale bread and Welsh onions.
It consists of a white sauce made from stock, cream, eggs and capers. Although not the most attractive looking dish, it is delicious and can be eaten cold as it does not lose its flavor.
For the meatballs:
- Soak the day-old bread in water and squeeze until almost dry. Break it into small pieces.
- Melt the butter and fry the finely chopped onion until translucent. Cool down a bit.
- In a large bowl, place the pork and beef, cooked onions, and bread pieces.
- Add 1 egg yolk, salt and pepper and mix well.
- If the mixture cannot form into meatballs, add a few tablespoons of stock. Form 12 meatballs.
- In a large saucepan, add remaining stock, cracked peppercorns, juniper berries and bay leaf, and quartered onion. Bring to just below boiling point.
- Carefully add the meatballs. Cook until done, about 12 minutes. Remove the balls and keep them warm. Strain the liquid into a measuring cup.
For the sauce:
- Melt the butter in a pan and add the flour.
- Slowly stir about 1 1/2 cups of the strained meatball cooking liquid into the roux, beating to keep the sauce smooth.
- Add the capers and white wine; Season the sauce with lemon juice, sour cream and possibly a pinch of sugar.
- If necessary, add the second egg yolk to further bind the sauce. Heat the sauce after adding it, but don’t boil or the egg yolk will curdle.
- Add the meatballs to the sauce, heat through and serve.