Vegan Königsberger meatballs

Do you love Königsberger Klopse? Then prepare everything in the kitchen, because we have 100% veganized the dish from East Prussia. Our dumplings are traditionally served in a white, creamy caper sauce. Mhmm, that's good.

60 minutes

2 servings

Kapern für die Soße der Königsberger Klopse

For the dumplings:

½ pack of Easy To Mix Köttbullar

1 stalk of fresh parsley

1 tsp mustard

For cooking:

1½ l vegetable broth

1-2 bay leaves

1 onion

6 allspice seeds

For the sauce:

50g vegan butter

30g flour

200ml vegan cream

Capers, as desired

½ tbsp lemon juice

1 tsp sugar

Salt pepper

Aside from that:

Potatoes as a side dish

fresh parsley for garnish

Wash and chop the parsley.

Easy To Mix Köttbullar mix according to instructions, stir in parsley and mustard, then cool.

Peel and halve the onion.

Bring vegetable broth to the boil in a pot with the onion, allspice seeds and bay leaves. Then reduce the heat until the vegetable broth no longer boils.

After the cooling time, form about 5cm large balls from the Köttbullar mixture and let them simmer in the broth for about 25 minutes.

In the meantime prepare the sauce. To do this, heat the butter in a pot and sweat the flour in it. Now add enough broth from the meatballs while stirring until a thick sauce is formed.

Add cream, sugar, lemon juice and capers. Season with salt and pepper and bring to the boil again briefly.

Remove the dumplings with a foam cellar and serve with the sauce and potatoes. Finally serve with parsley. Bon appetit!