Königsberger Klopse mit Kartoffeln und Gurkensalat Meatballs in Cream Sauce with Potatoes and Cucumber Salad

Peel and halve the potatoes, place in a medium pot, cover with cold salted water, and bring to a boil over high heat.

Meanwhile, finely dice half the onion. In a large bowl, combine the ground veal, diced onion, egg, breadcrumbs, 1 tsp salt, and 1/4 tsp pepper. Form into 12 small meatballs (about 4 cm diameter).

Heat vegetable oil in a large skillet over medium-high heat. Brown the meatballs in batches for 3–4 minutes per side until browned all over. Transfer to a plate.

Reduce heat to medium. In the same skillet, melt butter and sauté the remaining half onion (diced) for 2 minutes. Sprinkle flour over onions and stir for 1 minute. Gradually whisk in beef broth and bring to a simmer.

Return meatballs to the skillet. Simmer uncovered for 10 minutes, turning once, until meatballs are cooked through (internal temperature 71°C).

While meatballs simmer, prepare the cucumber salad: thinly slice the cucumber. In a bowl, whisk together white wine vinegar, 1 tbsp lemon juice, sugar, 1/4 tsp salt, and chopped dill. Toss with cucumber slices.

When meatballs are cooked, stir in heavy cream, capers, and remaining lemon juice. Simmer for 2 minutes until sauce thickens slightly. Season with salt and pepper to taste.

Drain the boiled potatoes. Serve meatballs and sauce alongside potatoes and cucumber salad.