Königsberger Klopse

Ingredients for 8 servings:

• 2 rolls, peeled, old
• 3 dl milk
• 6 anchovies
• 4 tbsp butter, 1 onion
• 1 bunch parsley, finely chopped
• 1.2 kg minced meat, half and half
• 1 pinch of clove(s), ground
• 1 pinch of nutmeg
• salt and pepper
• 2 liters of meat broth, salt-free or very lightly salted
• 6 dl cream
• 6 egg yolks
• 6 allspice seeds (Jamaica pepper)
• 2 bay leaves
• 1 lemon(s), the peel, grated and the juice
• 1 tsp sugar (to taste)
• 1 pinch of nutmeg
• 1 pinch of pepper
• 4 tbsp capers, small with broth

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Dice the bread roll, drizzle with milk, and let it soak. Sauté the finely chopped onion in the butter until soft, but do not brown. Once cooled, mix with the squeezed-out bread roll, the minced meat, and the egg. Mix in the finely chopped parsley leaves (set the stalks aside for the stock) and the deboned, finely chopped anchovies. Mix the mixture vigorously and season with the specified spices. Combine the stock with the allspice, bay leaf, peppercorns, parsley stalks (in the spice bag), and half of the capers. Boil vigorously for 15 minutes. Make up any excess with water. Form the meatballs into small meatballs, no larger than a ping-pong ball, and let them simmer in the gently simmering stock for about 10 minutes. Do not boil, or they will become hard. Remove the meatballs with a slotted spoon and keep warm. Remove the spice bag, add all but four tablespoons of cream, and quickly reduce everything over high heat by about half. Meanwhile, whisk the egg yolks with the remaining cream. Stir into the stock. Return to the heat, stirring constantly, and allow to thicken. Do not allow the stock to boil, as otherwise the eggs will curdle and no longer bind. Season the sauce to taste, adding a little sourness with lemon zest and juice, and stir in the remaining capers. Heat the meatballs in this sauce. Boiled potatoes are best served with this.