Königsberger Klopse (German meatballs in cream and caper sauce)

Step 1/3

• 1 shallots
• 1⅔ anchovies
• ⅓ tbsp caper
• ⅔ bread rolls
• 33⅓ ml whole milk
• vegetable oil (for frying)

• cutting board
• knife
• bowl
• frying pan

Finely chop two thirds of the shallots, one third of the capers, and all of the anchovies. Heat some oil in a frying pan and sauté shallots for approx. 1 – 2 min. Add milk to a mixing bowl and soak bread rolls for approx. 10 Min., until soft. Then, squeeze out the bread rolls to drain excess liquid.

Step 2/3

• ⅓ l water
• 166⅔ g ground beef
• 100 g ground pork
• ⅓ shallot
• ⅓ bay leaf
• ⅔ cloves
• ⅓ egg
• ⅓ tbsp mustard
• salt
• pepper

• pot (large)
• bowl (large)
• slotted spoon

Bring a large pot filled with water to a simmer. Stud remaining shallot with bay leaf and cloves and add to pot. In a large bowl, combine ground meat, egg, soaked bread rolls, sautéed onions, mustard, chopped anchovies, and capers. Season with salt and pepper and mix everything together thoroughly. Then, form mixture into 2-in./5-cm meatballs and carefully add them to the pot. Let meatballs simmer on low heat for approx. 15 – 18 min., until done. Remove with a slotted spoon, set aside, and keep warm. Set stock aside.

Step 3/3

• 13⅓ g unsalted butter
• 10 g flour
• 16⅔ ml white wine
• 66⅔ ml heavy cream
• ⅔ tbsp capers
• ⅓ tsp lemon
• sugar
• vegetable oil (for frying)
• potato (cooked, for serving)
• salt
• pepper

• pot (small)
• whisk

In the meantime, melt butter in a pot over medium heat. Whisk in flour and deglaze with white wine and two thirds of the meatball stock. Add cream and let simmer for approx. 5 min. Add remaining capers along with a little of their brine, lemon zest and juice. Season to taste with salt, pepper and a pinch of sugar. Serve meatballs with creamy caper sauce and boiled potatoes as a side.

Enjoy your meal!