Königsberger Klopse with Boiled Potatoes

Instructions

1. 1

   Prepare the Meatball Mixture

   • If using a bread roll, soak it in a small bowl of water for 5 minutes. Squeeze out all excess water until it's just damp and crumble it.
   • In a large bowl, combine the ground beef, ground pork, soaked bread (or breadcrumbs), finely chopped onion, egg, anchovy paste, 1 tsp salt, and 0.5 tsp black pepper.
   • Using your hands, gently mix the ingredients until just combined. Overmixing can result in tough meatballs.
2. 2

   Form and Poach the Meatballs

   • With wet hands to prevent sticking, form the mixture into 12 evenly-sized meatballs, about 2 inches (5 cm) in diameter.
   • In a large pot or Dutch oven, bring 1.5 liters of water to a gentle simmer over medium heat. Add the bay leaf, allspice berries, and whole peppercorns.
   • Carefully lower the meatballs into the simmering water. Ensure the water does not boil vigorously. Poach for 15-20 minutes, until the meatballs are cooked through and float to the surface.
   • Using a slotted spoon, remove the cooked meatballs and set them aside on a plate. Strain the poaching liquid through a fine-mesh sieve and reserve at least 3 cups (720 ml). Discard the solids.
3. 3

   Make the Creamy Caper Sauce

   • In a clean large saucepan or pot, melt the butter over medium heat.
   • Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a pale, nutty-smelling roux.
   • Gradually pour in 3 cups of the reserved hot poaching liquid, whisking constantly and vigorously to prevent lumps. Add the first cup in small splashes until smooth before adding the rest.
   • Bring the sauce to a simmer and cook for 5-7 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon.
   • Reduce the heat to low. Stir in the heavy cream, drained capers, fresh lemon juice, and sugar. Season with the remaining 0.5 tsp salt and 0.25 tsp pepper. Taste and adjust seasoning if necessary.
4. 4

   Combine and Serve

   • Gently return the poached meatballs to the sauce.
   • Simmer on low for another 2-3 minutes to heat the meatballs through. Avoid boiling the sauce after the cream has been added.
   • Serve hot, garnished with fresh chopped parsley. This dish is traditionally served with boiled potatoes, rice, or egg noodles.