Königsberger Klopse — Meatballs in Caper Sauce

Soak the bread roll in water, then squeeze it dry. Mix it with the veal, chopped onion, egg, anchovy if using, salt, white pepper and a little nutmeg until smooth. Wet your hands and roll into balls the size of a small plum.

Bring the stock to a gentle simmer. Lower the meatballs in and poach for 12–15 minutes, until they float and are cooked through. Lift them out with a slotted spoon and keep the poaching stock.

💡 Never let the stock boil hard — a rolling boil breaks the tender meatballs apart. You want a lazy shiver on the surface.

For the sauce, melt the butter in a clean pan and stir in the flour. Cook this roux gently for 2 minutes without letting it colour, then whisk in about 500 ml of the hot poaching stock a ladle at a time until smooth.

💡 Keep it white. A blond or brown roux would make a fine gravy, but the wrong dish — Königsberger sauce is meant to stay pale.

Simmer the sauce for 5 minutes to lose the raw-flour taste, then stir in the cream, capers with a little brine, and the lemon juice. Return the meatballs and warm them through.

Take the pan off the heat. Whisk a spoonful of the hot sauce into the egg yolk, then stir that back into the pan to enrich and gloss the sauce. Do not boil it again. Taste and sharpen with more lemon or caper brine.

Serve over boiled potatoes or rice, with a little steamed beetroot alongside if you have it — the traditional partner.