Chicken balls Königsberger Klopse style

Ingredients for 4 servings:

• 400 g chicken breast fillet(s)
• 2 slices of toast
• 50 durum wheat semolina or breadcrumbs
• 1 m.-sized onion(s)
• 1 egg(s)
• 4 anchovy fillets
• 2 garlic cloves
• 2 tsp, heaped capers
• 1 tsp mustard
• e.g. marjoram
• e.g. parsley, chopped
• e.g. salt and pepper
• n. B. Nutmeg
• 50 g butter
• 750 ml water
• 2 bay leaves
• 1 m.-sized onion(s)
• 1 lemon(s), zest and juice
• 200 ml cream or condensed milk
• 1 tbsp, heaped cornstarch

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Dice the poultry. Dice the bread and soak in a little water or milk. Finely dice one onion and garlic and sauté in butter in a pan. Put the meat, along with the squeezed bread, the sautéed onions, and the anchovy fillets, through a meat grinder or finely chop in a blender. Mix the mixture with the egg, semolina or breadcrumbs, mustard, 1 teaspoon of capers, marjoram, chopped parsley, salt, pepper, and nutmeg, and form into small balls. Slice the second onion and cook in the water with the bay leaves and a little salt for 5 minutes. Add the meatballs and let them simmer over low heat for 15 to 20 minutes. Remove the dumplings and bay leaves and purée the onions with a hand blender, adding a knob of butter. Stir in the cream or condensed milk and the remaining capers. Thicken the sauce with cornstarch, if desired, and season with lemon juice, lemon zest, salt, pepper, and nutmeg. Return the dumplings to the sauce. Serve with rice, noodles, or boiled potatoes.