Königsberger Klopse

Ingredients for 4 servings:

• 1 roll from the day before
• 1 onion(s)
• 2 anchovy fillets
• 1 bunch of parsley
• 1 egg(s)
• 400 g tartar
• salt and pepper
• 1 onion(s)
• 2 carnations
• 1 bay leaf
• 500 ml meat broth
• 30 g butter, semi-skimmed
• 50 g flour
• 150 ml low-fat milk
• 3 tbsp capers
• 1 bunch of chives
• lemon juice
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Soak the bread rolls in lukewarm water for about 10 minutes, squeeze out excess water. Peel and dice the onion. Chop the anchovy fillets and parsley. Knead everything with the egg and tartar sauce. Season with salt and pepper. Using slightly damp hands, form the mixture into about 16 meatballs. For the stock, peel the onion and stud it with cloves and bay leaves. Bring to a boil in the meat broth. Reduce the heat, add the meatballs, and simmer for 15-20 minutes. Remove the meatballs and keep warm. Melt the fat and sauté the flour over medium heat. Gradually whisk in about 400 ml of stock and milk. Bring to a boil. Add the capers and season with lemon juice, salt, and pepper. Add the meatballs to the sauce. Serve with chives. Potatoes and beetroot go well with the meatballs.