Lean Königsberger Klopse

What you need

Ingredients

Measured for 4 servings.

• 600 glean beef mince
• 1Egg
• 50 gfine breadcrumbs
• 1small onion, finely diced
• 700 mllow-salt beef stock
• 250 gplain Greek yogurt
• 25 gPlain Flour
• 2 tbspcapers, drained
• 1/2lemon, juiced
• 800 gwaxy potatoes

Make it

Method

1. 01

   Finely grate or dice the onion. Mix it with the 600 g lean beef mince, egg and 50 g breadcrumbs just until combined. With damp hands shape 12 similar-sized meatballs; do not pack them tightly.

2. 02

   Put the 800 g waxy potatoes in a separate pot of cold water. Bring to a boil and simmer for about 18–22 minutes, until a knife slides into the centre. Drain and keep warm.

3. 03

   Bring the measured 700 ml beef stock to a gentle simmer in a wide pan. Add the meatballs in one layer and poach without a rolling boil for about 12–15 minutes, turning once. Check that their centres reach 71°C; lift them out with a slotted spoon and keep warm.

4. 04

   Whisk the 25 g flour with a small ladle of cool water until smooth. Whisk this slurry into the simmering stock and cook for 3–4 minutes, stirring, until the flour is fully cooked and the sauce lightly thickens. Remove the pan from the heat.

5. 05

   Whisk a little warm sauce into the Greek yogurt, then stir the tempered yogurt back into the pan. Add drained capers and the juice of half a lemon. Return the meatballs to warm gently without boiling the yogurt sauce; divide with potatoes into 4 portions.