Off To Königsberg

 

 

My maternal side of the family came from a village near Königsberg, "the historic Prussian city that is now Kaliningrad, Russia." (wiki). 

My Grandma made this dish often, and Ingo loves it, too. It was about time again. 

 

 

What you need (4 portions for "normal" people):

 

Meatballs:

• 350 g / ca 75 lbs ground beef
• 150 g / ca 30 lbs pork mince
• 1 old breadroll, soaked in warm water
• 1 onion, finely chopped
  
• 2 eggs
• 2 ts breadcrumbs
• salt, pepper

Broth:

• 1 liter broth
• salt
• 1 onion, finely chopped
  
• 1 bay leaf
• a bit piment and pepper

Sauce:

• 3 ts butter
• 2 ts flour
• sugar
• lemonjuice
• 1 small glass capers (no sauce, just the capers)
  
• 1 egg yolk
• salt, pepper

 

Make meatballs, heat the broth and let the balls cook in there for 10 minutes.

Get rid of bay leaf, pepper and piment, let the meatballs in the hot, not cooking broth for another 10 minutes.

Take them out, keep warm.

 

Omi would be proud her dish lives on :-)

 

This was in Hamburg, around Christmas time.

She suffered Alzheimer´s already and out out of 14 Grandkids (most lived nearby) it was Bro and I who visited and took her to a tour. 

April 2002 she sadly left us for good.

She helped raising Bro and I.

 

For the sauce heat butter, put in flour, add the broth and capers (as kid I thought they were little, whole animals and refused to eat them, LOL) - no more cooking, add the other ingredients and in with the meatballs again.

Yummy potatoes go great with this:

Yum.

Ingo went a little overboard with the "for 4 people". Today is day 5 we eat this!

This is for Kathy´s Food Wednesdays 👨‍🍳

 

And Henry 🦁 

For Tom´s Signs2 see here. It´s a different (meat)ball today.