Recipe for cooking koenigsberger klops

Recipes from Germany and Austria :: German and Austrian Main Dish Meats

1 lb. beef, ground
1 lb. pork, ground
1 onion, grated
1/3 c. bread crumbs
Salt, pepper and nutmeg
5 egg whites, beaten stiff
3 c. water
1 onion, finely chopped
4 bay leaves
1 Tbsp. sugar
1 tsp. salt
1/4 c. tarragon vinegar
1/2 tsp. allspice and peppercorns, combined
1 Tbsp. flour
5 egg yolks, beaten
1 lemon, sliced
Capers

Mix meat, grated onion, bread crumbs, salt, pepper and nutmeg. Add stiffly beaten egg whites last. Form into balls.

To make sauce, boil water, onion, bay leaves, sugar, salt and allspice and peppercorns mixture for 1/2 an hour. strain; bring to boiling point. Add meat balls and simmer for 15 mins.

Remove meat balls to hot platter, keeping them hot. Add vinegar to liquid. Dissolve flour in small amount of cold water. Add to beaten yolks. Add this thickening mixture gradually to seasoned liquid, stirring constantly until smooth and thick. Pour over meat balls, and garnish with lemon slices and capers.