Königsberger-Style Meatballs with Caper Sauce

Ingredients

• 500 g fine veal mince
• 1 onion
• 1 bay leaf
• 2 cloves of peppercorns
• 2 anchovies (finely chopped)
• 20 g butter
• 1 roll (60 g)
• 0.5 untreated lemon (zest grated)
• 0.5 bunch parsley (finely chopped)
• 1 tbsp mustard
• 1 egg
• Salt
• Pepper (freshly ground)
• 500 ml veal stock
• 25 g butter
• 30 g flour
• 350 ml meat stock
• 150 ml Heavy Cream
• 1 egg yolk
• Salt
• Pepper (freshly ground)
• 2 tsp lemon juice
• 30 g capers

Instructions

1. 1.

   Peel and finely dice the onion. Rinse anchovies under running cold water, pat dry and finely chop.

2. 2.

   Melt butter in a pan and sauté onion cubes until translucent, then let cool. Soak roll in water, squeeze out excess liquid.

3. 3.

   In a metal bowl combine anchovies, onions, lemon zest, soaked bread, egg, parsley and mustard with the meat; knead well together.

4. 4.

   Shape about 30 g portions into meatballs. Thread bay leaf and peppercorns onto onion sticks. Place onion in veal stock, bring to boil, add meatballs and simmer on medium heat for 5 minutes.

5. 5.

   For sauce melt butter in a pot, whisk in flour until lightly browned, gradually pour in stock while stirring; whisk smooth, season, then simmer gently for 15 minutes. Add cream and simmer another 5–10 minutes. Remove from heat, whisk egg yolk with a bit of sauce, then stir into the sauce (do not reheat!). If sauce is too thick, add more stock. Stir in capers, season with salt, pepper and lemon juice. Plate meatballs with plenty of sauce. Serve with boiled potatoes.