Cooked - German Meatballs In Caper Sauce (königsberger Klopse) - New Recipe

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German Meatballs In Caper Sauce (königsberger Klopse)

4.0

1 lb ground veal, pork, and beef mix

½ cup breadcrumbs

1 egg

Salt and pepper to taste

1 tbsp butter

1 tbsp flour

1 cup reserved cooking liquid

½ cup white wine

½ cup heavy cream

2 tbsp capers

Select all/reset

Mix ground meat, breadcrumbs, egg, and seasonings.
Shape into golf ball-sized meatballs.
Add to simmering broth for 15-20 minutes, then set aside.
In a saucepan, melt butter, add flour, then slowly add liquids. Simmer until thickened.
Stir in capers, return meatballs to sauce, and coat well.
Serve hot with potatoes or spaetzle.

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