Berlin-Style Königsberger Klopse

Ingredients

• •Ground veal
• •Ground pork
• •Anchovies
• •Capers
• •Onion
• •Egg
• •White bread
• •Sour cream

Steps

1. 1Soak a couple of slices of stale white bread in milk until soft, then squeeze out the excess liquid and combine the bread with a mix of ground veal and ground pork in a large bowl.
2. 2Add a beaten egg, finely minced onion, a few chopped anchovy fillets, and a spoonful of chopped capers, then season with salt, pepper, and a little allspice, mixing gently so the meatballs stay tender.
3. 3Shape the mixture into large, smooth meatballs, rolling them firmly enough to hold together but without overworking the meat.
4. 4Bring a pot of lightly salted water or light broth to a gentle simmer, then carefully lower the meatballs in and poach them slowly until just cooked through, which keeps them pale and delicate rather than browned.
5. 5Remove the meatballs with a slotted spoon and set them aside, reserving the poaching liquid to use as the base for the sauce.
6. 6Make a light roux with butter and flour, then whisk in the reserved poaching liquid gradually to form a smooth, pale sauce, finishing it with a generous spoonful of sour cream for richness and tang.
7. 7Stir in extra capers and a squeeze of lemon juice to brighten the sauce, adjusting the seasoning to balance salty, sour, and creamy notes.
8. 8Return the meatballs to the warm sauce to coat them thoroughly, then serve hot over boiled potatoes or rice.