Meatballs In Caper Sauce (konigsberger Klopse)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 1/2 cups stale bread cubes
• milk, to soak bread cubes
• 2 lbs ground lean meat (mixture of lamb and veal or beef)
• 1 large onion, peeled and minced
• 2 eggs, beaten
• 3 flat anchovy fillets, drained and minced
• salt and pepper, to taste
• 4 cups beef bouillon
• 3 tablespoons butter or 3 tablespoons margarine
• 3 tablespoons flour
• 1 lemon, juice of (about 1/4 cup)
• 3 tablespoons capers, drained

Recipe

• 1 meatballs:
• 2 soak bread cubes in milk to cover. when soft, squeeze dry and put in a large bowl.
• 3 add ground meat and mix well.
• 4 stir in onion, eggs, anchovy fillets, salt and pepper; work mixture with hands until well combined.
• 5 form into 2-inch balls.
• 6 bring bouillon to a boil in a large saucepan; drop in meatballs.
• 7 cook over medium heat until meatballs rise to the top, about 15 minutes. remove from liquid with a slotted spoon and keep warm.
• 8 strain and reserve liquid.
• 9 sauce:.
• 10 melt butter in a saucepan.
• 11 stir in flour and blend well, cook 1 minute.
• 12 gradually add 3 cups strained liquid; cook slowly, stirring constantly, until liquid is thickened and smooth.
• 13 add lemon juice and capers. season with salt and pepper.
• 14 add meatballs and heat through.