Köningsberger Klopse


For the broth:

For the meatballs:

For the sauce:


Combine the broth, bay leave, cider vinegar, white wine, pepper corns and the capers in a sauce pan, bring it to a simmer over medium heat.

Combine the beef, pork, veal, eggs, bread crumbs, milk, onion, juice and zest of the lemon, capers, anchovy paste, butter, salt and the black pepper, mix just until well combined.

Form golf ball sized balls. roll them in flour and carefully place them into the hot broth.

Simmer for 15 minutes but without boiling, remove the meatballs from the broth and keep them warm in a covered bowl while making the sauce.

Remove the bay leave and the pepper corn, add the sour cream, lemon juice and zest to the hot broth.

Heat this up without boiling. Return the meatballs to the sauce, stir gently until warm through.

Transfer them to a serving dish and garnish them with parsley.