Königsberger Klopse: Meatballs in Creamy Caper Sauce

Even though East Prussia and Königsberg did not remain parts of Germany, this recipe remains essential for traditional German home-style cooking.

• 1 (4- to 5-inch) dry bread roll, or 3 thick slices of dry white bread
• 1 cup hot milk
• 1 pound ground veal
• 1 egg
• 2 shallots, peeled and finely minced
• 2 teaspoons Dijon mustard
• 1 teaspoon finely grated organic lemon zest
• Salt and freshly milled black pepper
• 2 cups beef broth
• 1⁄4 teaspoon black peppercorns
• 1⁄2 bay leaf
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 egg yolk
• 1 cup light cream
• 2 tablespoons drained capers
• 1 tablespoon lemon juice
• Pinch of sugar

1. If the rolls are still soft, slice them, place on a baking sheet, and put in the oven at 350 degrees F until dry. Pour the milk over the rolls and let stand until all the liquid has been absorbed.

2. Squeeze the excess liquid from the bread. Combine the bread, veal, egg, shallots, mustard, lemon zest, salt, and pepper. Blend well with your hands. Shape into walnut-size meatballs.

3. In a large saucepan, bring the broth to a simmer with the peppercorns and bay leaf. Gently lower the meatballs into the broth in a single layer and cover. Cook over low heat for 20 minutes, or until done, turning the meatballs over just once during the cooking process. Remove the meatballs with a slotted spoon and keep warm.

4. Strain the broth into a separate bowl. Melt the butter in the saucepan and add the flour. Cook until the mixture begins to turn beige, stirring constantly. Gradually whisk in the strained broth.

5. Mix the egg yolk with the cream in a small bowl and stir into the sauce. Add the capers, lemon juice, and sugar, and season with salt and pepper. Add the meatballs to the sauce and carefully reheat over very low heat. Serve immediately with plain rice.

Makes 4 servings

© 2013, Spoonfuls of Germany by Nadia Hassani