Sonnenborner sour dumplings with caper tips

Ingredients for 4 servings:

• 3 rolls, stale
• 20 anchovy fillets, finely chopped
• 2 onions, finely chopped
• 1 onion(s), peeled
• 2 potatoes, boiled, cold and grated
• 2 tbsp Emmental cheese, grated
• 5 tbsp butter
• 2 lemons, untreated
• 200 g minced pork
• 300 g minced beef
• 3 eggs
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 pinch(s) nutmeg
• 2 bay leaves
• 3 cloves
• 5 tbsp potato starch
• 2 liters of meat broth
• 6 tbsp capers
• 1 pinch(s) of sugar
• 1 dashes herbal vinegar
• lemon juice
• 1 egg yolk

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

A dish from East Prussia (Sonnenborn in the Mohrungen district). Always served with beetroot.

Gently knead the ground beef and pork with the 2-3 grated bread rolls for the meatballs’ fluffiness, 3 grated cold potatoes, the 20 finely chopped anchovy fillets, 2 tablespoons of grated Emmental cheese, 2 finely chopped onions sautéed with 1 tablespoon of butter, the very finely chopped zest of the unwaxed lemons, 2 eggs, 2 tablespoons of finely chopped capers, salt, pepper, and nutmeg. With wet hands, form peach-sized dumplings. Peel an onion and stud it with cloves and bay leaves. In a saucepan, bring the broth with the studded onion to a boil, carefully add the meatballs, and then simmer gently for about 10-15 minutes until cooked through. Remove the meatballs with a slotted spoon and keep warm. For the sauce, melt the remaining 4 tablespoons of butter in another saucepan and sauté the potato starch in it. While stirring constantly, add enough stock until a creamy sauce forms. Simmer slightly, then season with cream, lemon juice, vinegar to taste, the remaining chopped capers, and season with salt, pepper, and sugar. Finally, add an egg yolk. Place the meatballs in the hot sauce and let it simmer.