German Konigsberger Klopse with Potatoes

Ingredients

• 10 oz ground beef or veal
• 1 egg
• 1/4 cup breadcrumbs
• 1/2 small onion, grated
• 1 tsp Dijon mustard
• 1 1/2 cups chicken stock
• 1 tbsp butter
• 1 tbsp flour
• 1/4 cup cream
• 1 tbsp capers
• 10 oz baby potatoes
• 1 tbsp chopped parsley
• Salt and black pepper

Steps

1. Mix the ground beef, egg, breadcrumbs, onion, mustard, salt and pepper; form 8 meatballs.
2. Bring stock to a gentle simmer and poach meatballs until they reach 160F, then remove them.
3. Boil potatoes until tender and keep warm.
4. Melt butter in a small pan, whisk in flour, then gradually whisk in poaching stock and cream.
5. Stir in capers and return meatballs to the sauce just to heat through.
6. Serve with potatoes and parsley.

Allergen note: Contains gluten, dairy, egg, fish and mustard.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.