King's Balls

Ingredients

• 1 stale roll
• 125 ml milk (3.5% fat)
• 500 g veal mince
• 8 firm potatoes
• 1 egg
• 2 anchovies
• 2 onions
• 1 tsp butter
• 1 bunch parsley
• 1 untreated lemon
• Salt
• Pepper
• 350 ml veal stock
• 2 tbsp butter
• 20 g flour (type 405)
• 3 tbsp small capers
• 2 tbsp lemon juice
• 125 ml whipping cream
• 125 ml white wine
• 1 tsp sugar
• 2 egg yolks
• 5 stalks chives

Instructions

1. 1.

   For the salted potatoes, peel and cut each potato into halves or quarters depending on size. Boil in salted water for about 25–30 minutes.

2. 2.

   Soak the roll in lukewarm milk, squeeze out excess liquid, then combine with veal mince and egg in a bowl. Rinse anchovy fillets well, finely chop them. Peel onions and dice finely. Melt butter in a pan and sauté onions until translucent. Wash parsley, shake dry, and finely chop it. Rinse lemon hot, grate the zest, and squeeze out the juice. Add all ingredients except the juice to the mince mixture. Knead into a smooth dough and shape about 16 meatballs. Bring stock to a boil and gently simmer the meatballs over medium heat for about 10 minutes, then carefully lift them out.

3. 3.

   For the sauce, melt butter in a wide pot, sprinkle flour and toast it lightly. Gradually whisk in stock. Stir in capers with lemon juice, cream, and wine. Season with salt, sugar, and pepper. Remove from heat, whisk in egg yolks, and fold into the finished sauce—do not boil again.

4. 4.

   Arrange meatballs on a plate, pour sauce over them, add drained potatoes beside, and garnish with chives before serving.