Königsberger Klopse

Ingredients for 4 servings:

• 500 g minced beef
• 2 stale rolls
• 5 m.-sized anchovy fillet(s)
• e.g. fish sauce, Vietnamese (Nuöc Mam)
• ½ lemon(s), untreated, zest
• 1 onion(s)
• 1 egg(s)
• n. B. salt and pepper, white
• nutmeg
• 1 ½ liters of meat broth
• 1 bay leaf
• 1 m.-sized onion(s), quartered
• 1 tsp black peppercorns
• 90 g butter
• 90 g flour
• 1 jar capers (medium jar), possibly more
• 1 lemon(s), juice
• 1 tsp Dijon mustard
• 1 pinch(s) of sugar
• 1 egg yolk
• 2 tbsp cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with lots of sauce

Finely dice the onion and sauté in neutral oil or butter until translucent. Soak the bread rolls in water and squeeze the excess water out. Finely chop the lemon zest and anchovy fillets and mix everything with the minced meat. Season with nutmeg, pepper, and salt. If you particularly like the taste of fish, you can add a few dashes of fish sauce. Mix the mixture thoroughly and form meatballs about 4.5 cm in diameter. Bring the stock to a boil with the quartered onion, peppercorns, and bay leaf, add the meatballs, and bring to a boil briefly. Then reduce the heat and simmer for about 20 minutes. Remove the meatballs and keep warm, then strain the cooking liquid. For the sauce, heat the butter and sauté the flour in it, then slowly stir in the cooking liquid and bring to a boil briefly. Add the capers, lemon juice, mustard, and sugar and cook for about 5 minutes. Whisk the egg yolk with the cream, remove the sauce from the heat, and stir in the egg yolk and cream mixture. Add the meatballs and serve hot. Traditionally, boiled potatoes are served with the meatballs, but we prefer them with rice.