Anna's Königsberger Klopse

Ingredients for 4 servings:

• 500 g minced meat, mixed from veal and pork
• 1 roll(s), stale
• 100 ml milk, lukewarm, more if needed
• 1 egg(s)
• 1 onion(s), finely chopped
• 2 tsp anchovy paste
• e.g. salt and pepper
• 2 tbsp clarified butter
• 1 tbsp flour
• 250 ml meat broth
• 250 ml white wine
• 200 g sour cream
• 1 jar capers, drained weight 60g
• 2 egg yolks
• Lemon juice, a dashes

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

My version of the classic

Soak the bread roll in the milk, let it sit for a short while, and then squeeze out any excess liquid. Discard any remaining milk. Knead all the ingredients for the meatball dough, season with salt and pepper, and form meatballs. To prepare this dish, I always use a large, high-sided pan with a lid. Melt the clarified butter in it, add the flour, and deglaze with the stock and white wine. Bring to a boil and simmer for about 5 minutes. Add the meatballs, reduce the heat considerably, and simmer with the lid on for about half an hour. Turn the meatballs halfway through. Remove the meatballs from the sauce and keep warm. Mix the sour cream with two egg yolks and a few spoonfuls of the stock. Gradually add more stock, mixing well, and then add everything to the pan. Heat everything very carefully. The sauce must not begin to boil! Add the capers and lemon juice, and season with salt and pepper if desired. Return the meatballs to the sauce and serve. We always eat boiled potatoes with it.