Königsberger Klopse with capers

Time

Preparation time: 10 min.
Cooking or baking time: 40 min.
Total preparation time: 50 min.

Peel the onions and then cut into small cubes, then sauté in a pan with 2 tbsp oil or butter, then add to the minced meat. Soak rolls in some warm milk and then express well again. Now the egg, the anchovy paste, salt, pepper and the 1.5 Add the oil to the minced meat in the bowl.
Use a small trowel to take a quantity of minced meat and then form the Klops out of this minced meat (this is easier with wet hands or with slightly oiled hands).
Now simmer in the chicken broth and some water - just enough to cover the meatballs - until they float up, then take out and set aside on a plate or in a dish.
For the roux, melt the butter in a pan and slowly add the flour (preferably through a sieve). Let it lightly brown with constant stirring, then add the milk and stir well with the whisk and cook. Then add to the pot with the broth, but with constant stirring, and also slowly, so that there are no small lumps.
Slowly pour in the milk, stirring constantly. It's supposed to be a thicker light sauce. If too thick, give some milk. If too thin, add some flour. Now taste the sauce well, with a little lemon and a small pinch of sugar, should be slightly sweet and sour in the taste. If necessary, add some more liquid to the sauce. Take the Königsberger Klopse from the plate and put it in the sauce, at a low level for 10 min. simmer gently for a long time.
Now turn off the hotplate and leave the pot on it, because the Königsberger Klopse should pull something with the pot closed.

You can eat it with rice, with puree or with boiled potatoes, it tastes good!