Königsberger Klopse

Method

1. 1

   Step 1

   Mix the beef, pork, squeezed bread, onion (opens in a new tab), egg (opens in a new tab), anchovies (opens in a new tab), salt and pepper until evenly combined. With wet hands shape into 12 meatballs.

   • 12 min
2. 2

   Step 2

   Bring the stock and bay leaf (opens in a new tab) to a bare simmer, lower in the meatballs and poach without boiling until cooked through.

   • 15 min
   • low heat
   • Saucepan (opens in a new tab)

   Food safety: Minced meat must be cooked through to 71 °C in the centre.

3. 3

   Step 3

   Lift out the meatballs and keep warm. Strain and keep 500 ml of the broth.

   • 2 min

   

4. 4

   Step 4

   Melt the butter (opens in a new tab), stir in the flour and cook for a minute, then gradually whisk (opens in a new tab) in the hot broth and simmer until smooth and thickened.

   • 6 min
   • medium heat
   • Whisk (opens in a new tab)
5. 5

   Step 5

   Stir in the cream, capers (opens in a new tab) and lemon juice (opens in a new tab). Off the heat, whisk (opens in a new tab) a ladle of sauce into the egg yolk (opens in a new tab) and stir it back in without boiling. Return the meatballs to warm through and serve with boiled potatoes (opens in a new tab).

   • 4 min
   • low heat