ioumi
Königsberger Klopse
Poached veal meatballs in a creamy caper sauce.
- €2.41 per person (estimate)
- 45 min
- Medium
- Season: autumn, winter
Ingredients for 3 people
- Veal mince · 300 g
- Eggs · 1
- Sliced bread · 1 slice
- Capers · 2 tbsp
- Crème fraîche · 100 g
- Vegetable stock · 400 ml
Method
- Mix 300 g of veal mince with 1 crumbled slice of bread, 1 egg and some salt, and shape into meatballs.
- Bring 400 ml of vegetable stock to a simmer, poach the meatballs for 12 to 15 min until cooked through, then lift them out and keep the stock.
- Reduce a little of the stock with 100 g of crème fraîche and 2 tbsp of capers, and let it thicken for 5 min.
- Spoon the sauce over the meatballs and serve hot.
Price estimated from average supermarket prices in France (non-organic). In the app, it adjusts to your shop and region, and to the prices you log.