Köningsberger Klopse

Piquant German meatballs in a cream sauce.

Ingredients

For the meatballs

• 1 hard bread roll or bun (Kaiser roll is perfect)
• 3/4 cup water
• 1 lb ground beef (as lean as possible)
• 1 strip of bacon, diced
• 4 anchovie fillets, diced
• 1 small onion, chopped
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper (or black if you prefer a stronger flavour)

For the broth

• 6 cups water
• 1/2 teaspoon salt
• 1 bay leaf
• 1 small onion, peeled & halved
• 6 peppercorns

For the gravy

• 1 1/2 tablespoons butter
• 1 1/2 tablespoons unbleached flour
• 1 tablespoon capers
• juice of half a medium sized lemon
• 1/2 teaspoon prepared mustard (brown is best)
• 1 large egg yolk
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper

Method

1. First, make the meatballs. Soak the roll in the water for about 10 minutes. Squeeze it dry; place it in a mixing bowl with the ground beef. Add the bacon, anchovies, onion, egg, salt and pepper, and mix them all together thoroughly.
2. Next, prepare the broth. Boil the water, and add the salt, ay leaf, onion and peppercorns to season. While this is going on, shape the meat mixture into balls about 2 inches in diameter. Add to the broth and simmer over low heat for about 20 minutes.
3. Remove the meatballs with a slotted spoon, set aside, and keep warm while you make the gravy. Keep the broth.
4. Heat the butter in a heavy frying pan, and stir in the flour. Cook for 3 minutes, stirring constantly. Slowly blend in 2 cups of reserved broth.
5. When the broth is all stirred in, add the drained capers, lemon juice and mustard. Simmer for 5 minutes.
6. Remove a small amount of the sauce to blend with the egg yolk. Stir the egg yolk back into the sauce, making sure it is thoroughly blended in.
7. Season with salt and pepper.
8. Put the meatballs in the gravy, reheat if necessary.
9. Serve on a pre-heated platter.

A warm vinaigrette-based potato salad goes well with these.

Serve with a couple of slices of pickled beetroot.