Königsberger Klopse

Tender, soft meatballs that yield to the touch of a fork. They are served in a smooth white sauce, punctuated by the sharp acidity of capers and a hint of lemon.

• Prep time: 30 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 598
• Protein: 35 g
• Carbs: 22 g
• Fat: 40 g

Ingredients

• 300 g Ground veal ( fresh )
• 300 g Ground pork ( fresh )
• 1 piece Onion ( very finely diced )
• 1 piece Egg ( whole )
• 50 g Breadcrumbs ( dry )
• 4 piece European anchovy ( minced into a paste )
• 1 L Mineral water ( for the broth )
• 2 piece Bay leaf ( whole leaves )
• 2 piece Clove ( whole )
• 3 piece Hot pepper de la Jamaïque ( whole grains )
• 40 g Minimum butter sweet ( for the roux )
• 40 g Wheat flour ( for the roux )
• 100 ml Cream ( liquid )
• 1 piece Citrus limon (L.) Burm. f. ( squeezed for juice )
• 1 pinch Gray sea salt ( for seasoning )
• 1 pinch Black pepper ground ( for seasoning )
• 2 tbsp Capers ( drained )
• 2 piece Beef stock ( cubes )

Instructions

1. Preparing the meat mixture

   In a large mixing bowl, combine minced veal, minced pork, diced onion, egg, and breadcrumbs. Finely mince the anchovies into a paste and add them. Mix until the texture is uniform and no longer sticks to the bowl.

2. Shaping and poaching

   Shape the mixture into golf-ball-sized meatballs. Bring water to a simmer with the beef broth, bay leaf, cloves, and allspice. Submerge the meatballs. When they float to the surface, they are cooked. Remove them and strain the broth.

3. Making the sauce

   Melt butter in a pan, add flour, and stir without browning. Gradually pour in 500ml of the cooking broth while whisking. The sauce should thicken until it coats the back of a spoon with a glossy finish.

4. Finishing and plating

   Stir in the cream, capers, and lemon juice. Adjust seasoning with salt and pepper. Return the meatballs to the sauce to warm through. The sauce should be velvety, neither too thin nor too thick.

Chef's tips

• Do not boil the sauce once the cream and lemon are added, as it might split.
• The anchovies don't add a fishy taste; they act as a natural flavor enhancer for the meat.

Storage

Keeps for 2 days in the fridge. Reheat gently over low heat in a saucepan, without reaching a boil.