Königsberger Klopse

Ingredients14

• ground veal300 g
• ground pork200 g
• stale white bread60 g
• milk80 ml
• egg1
• onion1
• anchovy fillet2
• beef stock750 ml
• butter30 g
• all-purpose flour25 g
• capers2 tbsp
• lemon juice1 tbsp
• heavy cream100 ml
• salt1 tsp

Method

1. Soak the bread in the milk until soft, then squeeze out the excess milk.
2. Finely chop the onion and anchovy fillets and mix them with the veal, pork, bread, egg, and salt until smooth.
3. Shape the mixture into small meatballs of even size.
4. Bring the stock to a gentle simmer and poach the meatballs for about 15 minutes, then lift them out and keep the broth.
5. Melt the butter, stir in the flour, and cook briefly, then whisk in enough of the poaching broth to make a smooth sauce.
6. Simmer the sauce until lightly thickened, then stir in the capers, lemon juice, and cream.
7. Return the meatballs to the sauce and heat through gently without boiling.
8. Taste and adjust the seasoning, then serve hot with boiled potatoes.