German
Koenigsberger Klopse
Poached veal-pork meatballs served in a creamy lemon-caper sauce with gentle savory depth.
6 servings · 45 minutes prep · 45 minutes cook
Ingredients
Meatballs
- 1 lb ground veal
- 1/2 lb ground pork
- 2 oz day-old white bread, soaked in milk and squeezed
- 1 whole yellow onion, finely minced
- 2 whole anchovy fillets, mashed
- 1 whole egg
- 1 tsp kosher salt
- 1/2 tsp white pepper
- 1/4 tsp ground nutmeg
Broth and Sauce
- 6 cups beef or veal stock
- 1 whole bay leaf
- 1 whole onion, halved
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1/2 cup heavy cream
- 2 whole egg yolks
- 3 tbsp capers, plus 1 tbsp caper brine
- 1 tbsp lemon juice
- 1/2 tsp granulated sugar
- 1/2 tsp kosher salt
Directions
Method
- Gently mix the veal, pork, soaked bread, minced onion, anchovy, egg, salt, white pepper, and nutmeg until just cohesive. Chill for 15 minutes.
- Shape the mixture into 18 meatballs with damp hands, keeping them compact but not compressed.
- Bring the stock, bay leaf, and onion to a bare simmer. Poach the meatballs gently until their centers reach {{temperature:160°F}}, 12-15 minutes. Transfer the meatballs to a plate and strain the stock.
- Melt the butter in a saucepan. Whisk in the flour and cook for 2 minutes without browning. Whisk in 3 cups hot poaching stock and simmer for 8 minutes.
- Whisk the cream and egg yolks together. Temper with hot sauce, then return the mixture to the pan over low heat.
- Add 3 tbsp capers, 1 tbsp caper brine, the lemon juice, sugar, salt, and meatballs. Heat gently, stirring, until the sauce is silky and reaches {{temperature:160°F}}; do not boil.
