Meatballs in Caper Sauce (Königsberger Klopse)

Ingredients

• 1 whole grain roll (from yesterday)
• 125 ml milk (3.5% fat)
• 500 g veal mince
• 1 egg
• 2 anchovy fillets
• 1 onion
• 2.5 tbsp butter
• 1 tbsp freshly chopped parsley
• 1 pinch lemon zest
• Salt
• Pepper
• 350 ml meat broth
• 20 g spelt whole‑grain flour
• 3 tbsp small capers
• 2 tbsp lemon juice
• 125 ml heavy cream
• 125 ml vegetable stock
• 2 egg yolks

Instructions

1. 1.

   Soak the roll in lukewarm milk, squeeze out excess liquid and combine with the minced meat and egg in a bowl. Rinse anchovy fillets well, finely chop them. Peel and dice the onion finely. Heat ½ Tbsp butter in a pan and sauté the onions until translucent. Add parsley and lemon zest to the meat mixture. Knead into a smooth dough, season with salt and pepper, and shape about 16 meatballs. Bring broth to a boil and simmer the meatballs over medium heat for about 10 minutes; gently lift them out.

2. 2.

   Heat remaining butter in a wide pot, sprinkle flour and toast it lightly. Gradually whisk in the broth. Stir in capers, lemon juice, cream, and vegetable stock. Season with salt and pepper. Simmer for about 10 minutes over low heat while stirring occasionally. Whisk egg yolks and fold them into the finished sauce; do not boil further. Plate the Königsberger Klopse with the caper sauce and sprinkle parsley on top.