Königsberger Klopse (Meatballs in Creamy Caper Sauce)

Instructions

1. Soak the roll in the warm milk for 10 minutes, then squeeze it dry. Cook the chopped onion in the butter for 5 minutes until soft and let it cool.
2. Mix the veal, pork, bread, onion, egg, parsley, anchovies, salt, pepper and nutmeg by hand until sticky. Shape into 12 balls of about 65 g (2 1/4 oz) each.
3. In a wide pot, bring the water with the halved onion, bay, peppercorns and salt to a simmer. Lower the heat so it barely bubbles and add the meatballs in one layer.
4. Poach for 15 to 18 minutes until they float and reach 71°C (160°F) inside. Lift them out, keep warm and strain 500 ml (2 cups) of the broth.
5. Melt the butter in a saucepan, whisk in the flour and cook for 2 minutes without browning. Gradually whisk in the hot strained broth and simmer for 8 minutes, until smooth and thick.
6. Stir in the cream, capers, caper brine and lemon juice. Taste and season with salt and pepper.
7. Return the meatballs to the sauce and warm them for 5 minutes. Serve with boiled potatoes and beets.

Tips

• Poach the meatballs at a bare simmer. A hard boil toughens them and can break them apart.
• The caper brine gives the sauce its sharpness. Add it a spoon at a time and taste, because capers and brine are salty.