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Königsberger Klopse Ingredients 100 g capers in brine 250 g minced beef 250 g minced pork 1 large brown onion 400 ml vegetable stock 1.5 l water 1 pinch dried chilli flakes 2 bay leaves 75 g unsalted butter 50 g plain flour 200 ml double cream 1 tsp caster sugar 1⁄4 tsp nutmeg freshly grated 600 g waxy potatoes 1⁄2 bunch parsley | Method- 1 day before you want the dish, finely chop about half the capers (keeping the liquid that the capers come in). Add the chopped capers to a large mixing bowl with both minces. Season with salt and pepper and use your hands to combine really well. Form 8 equal sized meatballs and set aside. Peel and chop the onion in half, then slice it into 3mm semi-rings.
- Pour the vegetable stock into a large saucepan with the rest of the capers and the brine. Pour in the water and sprinkle in the chilli flakes and bay leaves. Season well with salt and pepper. Bring the liquid to the boil, turn down to a simmer and add the meatballs and onions. Cook for 25 minutes, until the onions are soft and translucent. Leave the stock to cool then add a lid and store in the fridge overnight.
- The next day, strain the broth and remove any hardened fat. Reserve 1l of the broth. Put a large saucepan over a medium heat and melt 50g of the butter. Allow the butter to melt and foam then add the flour. Slowly pour in the broth, whisking constantly and allowing the liquid to be absorbed before adding more. The sauce will appear quite thin. Turn the heat up to high and bring the sauce to the boil. Stir regularly to stop it burning on the bottom. Let the sauce boil until thickened slightly then pour in the cream, sugar and nutmeg. Add the meatballs and onions to the sauce and simmer for another 20 minutes to heat them through.
- Cut the potatoes in half and place them into a medium saucepan. Fill the pan with water and put it over a high heat. Bring to a boil and simmer for 10-15 minutes, until the potatoes are cooked through. Drain the potatoes and add the remaining 25g of butter to the saucepan. Put it over a medium heat and let the butter melt. Add the potatoes. Finely chop the parsley and add to the buttery potatoes then toss to coat everything.
- Serve the meatballs, onions and potatoes on plates with plenty of sauce.
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