MEATBALLS IN CAPER SAUCE (KONIGSBERGER KLOPSE)

Meatballs in Caper Sauce (Konigsberger Klopse) image

Provided by Engrossed

Categories Veal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

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

Steps:

Meatballs:
Soak bread cubes in milk to cover. When soft, squeeze dry and put in a large bowl.
Add ground meat and mix well.
Stir in onion, eggs, anchovy fillets, salt and pepper; work mixture with hands until well combined.
Form into 2-inch balls.
Bring bouillon to a boil in a large saucepan; drop in meatballs.
Cook over medium heat until meatballs rise to the top, about 15 minutes. Remove from liquid with a slotted spoon and keep warm.
Strain and reserve liquid.
Sauce:.
Melt butter in a saucepan.
Stir in flour and blend well, cook 1 minute.
Gradually add 3 cups strained liquid; cook slowly, stirring constantly, until liquid is thickened and smooth.
Add lemon juice and capers. Season with salt and pepper.
Add meatballs and heat through.