Königsberger Klopse

Ingredients

• 1 bread roll, torn
• 1/4 cup milk
• 500g ground veal (or a mix of veal and pork)
• 1 small onion, finely chopped
• 2 anchovy fillets, minced
• 1 egg
• 1/4 teaspoon grated nutmeg
• Zest of 1/2 lemon
• Salt and white pepper, to taste
• 4 cups water or light stock
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 cup heavy cream
• 3 tablespoons capers, plus 2 tablespoons caper brine
• Juice of 1/2 lemon
• Boiled potatoes, to serve

Before you cook

• Tear the bread roll into pieces and soak it in the milk for 5 minutes until soft, then squeeze out excess milk.
• Finely chop the onion and mince the anchovy fillets.

Steps

1. Mix the soaked bread, ground veal, onion, anchovies, egg, nutmeg, lemon zest, salt and white pepper together until just combined.
2. Roll the mixture into golf-ball-sized meatballs with wet hands.
3. Bring the water or stock to a gentle simmer in a wide pot, without letting it boil hard.
4. Lower the meatballs into the simmering liquid.
5. Poach them gently for 15 minutes, keeping the liquid at a bare simmer so the meatballs stay pale and tender.
6. Lift the meatballs out with a slotted spoon and set them aside, keeping the poaching liquid.
7. Melt the butter in a separate pot over medium heat.
8. Whisk in the flour and cook for 1 minute without browning it.
9. Gradually whisk in 2 cups of the reserved poaching liquid until smooth.
10. Simmer the sauce for 5 minutes, whisking often, until it thickens.
11. Stir in the cream, capers, caper brine and lemon juice.
12. Season with salt and white pepper.
13. Return the meatballs to the sauce and warm them through for 3 minutes.
14. Serve with boiled potatoes.