Königsberg Meatballs in Cream Sauce with Capers

1. 1 Ground pork and beefpack 500 g ≈ $7.10 126 g
2. 2 White breadpack 350 g ≈ $1.41 24 g
3. 3 Milk 2.5%pack 930 ml ≈ $0.91 42 ml
4. 4 Onions≈ $1.60 per kg 31 g
5. 5 Eggspack 10 pcs ≈ $1.89 0.3 pcs
6. 6 Butterpack 180 g ≈ $1.60 10 g
7. 7 Wheat flour 8 g
8. 8 Cream 10%pack 500 ml ≈ $2.40 56 ml
9. 9 Caperspack 100 g ≈ $3.00 10 g
10. 10 Lemon≈ $4.65 per kg 10 g
11. 11 Beef stock cubes to taste
12. 12 Salt 1 g
13. 13 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Soak the bread in milk³ for 5 minutes, then squeeze out excess liquid.

2. Mix the ground¹ meat, bread, finely chopped onion⁴, egg, salt, and pepper; shape into 5–6 balls.

3. Bring 500 ml of water with a bouillon cube to a boil, reduce heat, and poach the meatballs for 15 minutes without vigorous boiling.

4. Melt butter⁶ in a saucepan, stir in flour, and cook for 1 minute.

5. Pour in 180 ml of hot broth from the meatballs and cream⁸, stirring until smooth.

6. Add capers⁹ and lemon¹⁰ juice, return the meatballs to the sauce, and simmer for 5 minutes until thickened.