German meat dumplings. Königsberg used to be part of East Prussia but is now known as Kaliningrad, Russia.
* minced meat (beef, veal, pork or combination)
* bay leaf
* dry white wine (optional)
* sour cream, best quality you can get
Quantities for 500 gram of minced meat.
Prepare the broth:
Heat 1 liter salted water, 1 bay leaf, 60 ml vinegar, 125 ml white wine (optional), one halved onion, 10 black peppercorns and 4 piment in pot. This will be the broth.
Make the meatballs:
Combine 500 gram minced meat, 1 egg, some breadcrumbs soaked in milk (50 ml), half an onion (finely chopped), lemon zest, juice of half a lemon, 1 tablespoon chopped capers, 1 tablespoon chopped anchovy fillet, salt and pepper. Optional: chopped parsley. Make little balls, roll in flower.
Carefully place meatballs in broth. Simmer for 15 minutes. Remove meatballs and keep warm. Drain broth through sieve.
Make the cream sauce:
Make a light roux with 50 gram butter, 50 gram flower. Use about 500 ml of the stock. Season with 2 tablespoons sour cream (crème fraîche), one egg yolk, lemon juice (according to taste) and 2 - 3 tablespoons of capers. Add meatballs to cream sauce. Garnish with parsley. Serve with potatoes.