Königsberger Klopse

Ingredients for 4 servings:

• ½ kg minced meat, half and half
• 1 roll, old or breadcrumbs
• 1 large onion(s)
• ½ jar anchovy fillet(s) or 0.5 tube anchovy paste
• 2 eggs
• 2 tbsp butter
• 4 tbsp flour, also wholemeal flour, e.g. spelt
• Milk
• Broth (from cooking meatballs)
• 1 jar capers
• 1 lemon(s), the juice
• Salt
• Pepper, green
• Parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix the minced meat with the bread roll, an egg, finely chopped onion, and finely chopped anchovy or anchovy paste, and season with salt and green pepper. Form meatballs and cook in plenty of boiling water. Collect the meatballs in a sieve and pour the meatball water into a bowl. Melt the butter and whisk in the flour. Add a good splash of milk and stir well. Gradually stir in the meatball water (please avoid lumps). Add the capers and lemon juice and season with salt and pepper. Pour some of the sauce into a large mug and mix thoroughly with the egg before adding it back to the sauce; stir well to prevent any stringy mixture. Add the meatballs and stir in the chopped parsley. This goes best with boiled potatoes (leave the skin on) and a green salad. Delicious with a beer (not a sweet, dark one), or a Riesling would also be good.