Königsberger Meatballs with Classic Caper Sauce – A German Comfort Dish

Instructions:
1. Prepare the meat mixture:
Soak the bread rolls in water, then squeeze out the excess moisture. In a large bowl, mix the ground meat with the soaked rolls, finely chopped onion, eggs, breadcrumbs, and a good pinch of salt, pepper, and freshly grated nutmeg. Mix everything thoroughly until well combined.
2. Form the meatballs:
Shape the mixture into small, firm meatballs. They should hold their shape but not be too dense.
3. Cook the meatballs:
Bring a pot of broth to a gentle boil. Carefully add the meatballs, reduce the heat to medium, and let them simmer gently for about 20 minutes until fully cooked.
4. Make the caper sauce:
Strain the cooking broth and use it as the base for your sauce. Add capers to taste and a splash of lemon juice for brightness. Optionally, stir in a bit of cream to make the sauce richer. Adjust seasoning as needed.
5. Serve and enjoy:
Serve the warm meatballs topped with the caper sauce. Traditionally enjoyed with boiled potatoes. Guten Appetit!