Meatballs in Caper Sauce (Konigsberger Klopse)

Ingredients

Meatballs

• 1 1/2 cups stale bread cubes
• milk, to soak bread cubes
• 2 lbs ground lean meat (mixture of pork 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

Sauce

• 4 cups beef bouillon
• 3 tablespoons butter or margarine
• 3 tablespoons flour
• 1 lemon, juice of (about 1/4 cup)
• 3 tablespoons capers, drained

Directions

1. 1

   Meatballs:

2. 2

   Soak bread cubes in milk to cover. When soft, squeeze dry and put in a large bowl.

3. 3

   Add ground meat and mix well.

4. 4

   Stir in onion, eggs, anchovy fillets, salt and pepper; work mixture with hands until well combined.

5. 5

   Form into 2-inch balls.

6. 6

   Bring bouillon to a boil in a large saucepan; drop in meatballs.

7. 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. 8

   Strain and reserve liquid.

9. 9

   Sauce:.

10. 10

    Melt butter in a saucepan.

11. 11

    Stir in flour and blend well, cook 1 minute.

12. 12

    Gradually add 3 cups strained liquid; cook slowly, stirring constantly, until liquid is thickened and smooth.

13. 13

    Add lemon juice and capers. Season with salt and pepper.

14. 14

    Add meatballs and heat through.