Königsberger meatballs with creamy caper sauce recipe. In this recipe, the popular meatballs are completely vegan. Just as delicious as the original, but good for the animals and the climate.
Popular nationwide, Königsberger meatballs are the East Prussian specialty par excellence! Depending on where they are cooked, they are also called sour meatballs, caper meatballs, gravy meatballs, or boiled meatballs.
The vegan dumplings in this recipe are completely self-made, without any ready-made mince substitutes. Not only does it taste better, but it’s also healthier and saves a lot of packaging waste. And you can also control the seasoning of the meatballs much better.
Table of Contents
Königsberger Vegan Meatballs With Creamy Caper Sauce Recipe
Königsberger Vegan Meatballs
- 150 g fine soy granules, dry
- 80 g Seitan-Fix
- ½ tsp Salt
- ½ tsp Kalak Namak
- 1 tsp Onion Powder
- ½ tsp Ground white pepper
- ½ tsp Garlic Powder
- 1½ tsp Nori flakes
- ½ tsp Nutmeg, grated
- ½ tsp Ground Cumin
- 60 ml Olive Oil
- 1 Stale bread roll
- 3 geh. tbsp Chickpea flour, mixed with 100 ml water
- 1 Onion, finely diced
- 1 tbsp Capers, finely chopped
- Soya milk
- Some breadcrumbs
- 1 Broth:
- 1 Onion quartered
- 2 bay leaves
- 5 peppercorns
- 3 pimento seeds
- 3 tbsp vegan butter or margarine
- 1 tbsp Alba oil
- 2 geh. Tbsp Flour
- 400 ml Broth from the meatballs
- 100 ml Vegan cream
- ½ Lemon Juiced
- 2 tbsp Capers
- 1 pinch of turmeric
- ½ tsp Kalak Namak
- 1 kg Potatoes
- 2 tbsp Parsley Chopped
- Soak the stale bread roll in a little soy milk for a few minutes. Then take it out and squeeze it slightly.
- Mix the soy granules with the Seitanfix, the Nori flakes, all the spices and the salt. Then also add the diced onion and chopped capers to the mixture.
- Add the softened bread roll, the chickpea flour and the olive oil. Knead everything together well.
- You should get a firm dough that is easy to shape. If necessary, add a little soy milk or breadcrumbs.
- Allow the dough to swell for 15 minutes, then form about 15 purely vegetable Königsberger meatballs from the dough. These should be about the size of ping pong balls.
- Peel the potatoes and cook them while making the meatballs.
- Bring all the ingredients for the broth to a boil and simmer for five minutes. Turn the heat down to low, add the vegan Königsberger Meatballs to the broth and simmer for 5 minutes.The water should remain very hot, but not bubbling.
- Now remove the pot from the heat and let the meatballs steep in the hot broth for 12 minutes.
- Take the meatballs out of the broth and keep them covered, and warm. This can be done, for example, in a casserole dish in an oven preheated to 100°.
- Strain 400 ml of the meatball broth.
- For the sauce, leave the margarine and the Alba oil in a saucepan. Add the flour and whisk to make a roux. Gradually stir in the strained meatloaf broth.
- Stir in the vegan cream and lemon juice. Stir in turmeric and Kalak Namak, then add capers as well.
- Simmer for 2-3 minutes, stirring often. Season to taste with sugar, salt and pepper.
- Serve Königsberger meatballs with potatoes and sauce on plates and garnish with freshly chopped parsley.