Königsberger Klopse (Creamy Meatballs)

• •1 lb ground veal
• •1 stale white roll or 1 slice white bread
• •0.3 cup milk or water
• •0.5 small onion, finely grated
• •1 large egg
• •2 anchovy fillets, finely minced (optional but traditional)
• •0.5 teaspoon salt
• •0.3 teaspoon white pepper
• •1 pinch freshly grated nutmeg
• •6 cups water (for poaching)
• •0.5 onion, quartered (for poaching liquid)
• •1 bay leaf
• •5 whole black peppercorns
• •1 teaspoon salt (for poaching liquid)
• •2 tablespoons unsalted butter
• •2 tablespoons all-purpose flour
• •0.5 cup heavy cream
• •2 tablespoons capers, drained
• •1 tablespoon fresh lemon juice
• •1 large egg yolk (optional, for richness)
• •2 tablespoons fresh parsley, chopped
• • to taste salt
• • to taste white pepper

Instructions

1. 1

   Prepare the meatballs: Soak the stale roll or bread in milk or water for 5 minutes until soft. Squeeze out excess liquid thoroughly.

2. 2

   In a large bowl, combine the ground veal, squeezed bread, grated onion, egg, minced anchovy fillets (if using), 0.5 teaspoon salt, 0.25 teaspoon white pepper, and nutmeg. Mix gently but thoroughly with your hands until just combined. Do not overmix.

3. 3

   Wet your hands and form the mixture into approximately 12-16 small meatballs, about 1.5 inches in diameter.

4. 4

   Prepare the poaching liquid: In a large pot or deep skillet, combine 6 cups water, quartered onion, bay leaf, black peppercorns, and 1 teaspoon salt. Bring to a gentle simmer over medium heat.

5. 5

   Carefully add the meatballs to the simmering liquid. Reduce heat to low, ensuring the liquid remains at a very gentle simmer (not a rolling boil). Poach the meatballs for 15-20 minutes, or until cooked through. They will float when done.

6. 6

   Using a slotted spoon, carefully remove the cooked meatballs from the poaching liquid and set aside. Strain the poaching liquid through a fine-mesh sieve into a separate bowl, discarding the solids. Reserve at least 2 cups of the strained liquid for the sauce.

7. 7

   Make the sauce: In the same pot or skillet, melt the butter over medium heat. Add the all-purpose flour and whisk constantly for 1-2 minutes to create a smooth roux. Do not let it brown.

8. 8

   Gradually whisk in 2 cups of the reserved warm poaching liquid until smooth and no lumps remain. Bring to a gentle simmer, stirring, and cook for 3-5 minutes until the sauce thickens.

9. 9

   Stir in the heavy cream, drained capers, and fresh lemon juice. Reduce heat to low.

10. 10

    If using the egg yolk for richness, temper it: Whisk the egg yolk in a small bowl. Slowly add a ladleful of the hot sauce to the egg yolk, whisking constantly to prevent scrambling. Pour the tempered egg yolk mixture back into the main sauce, whisking continuously. Heat gently for another minute, but do not boil after adding the egg yolk.

11. 11

    Season the sauce with salt and white pepper to taste. Return the meatballs to the sauce and gently warm through for a few minutes.

12. 12

    Garnish with fresh chopped parsley and serve immediately, traditionally with boiled potatoes or rice.

Chef's Tips

• 💡For truly authentic Königsberger Klopse, use a mix of half ground veal and half lean ground pork for the meatballs.
• 💡Do not overmix the meatball mixture, as this can make the meatballs tough. Mix just until combined.
• 💡Ensure the poaching liquid remains at a very gentle simmer; a rolling boil can break apart the delicate meatballs.
• 💡If you're concerned about the egg yolk scrambling, you can omit it. The sauce will still be delicious, just slightly less rich.
• 💡Serve traditionally with boiled potatoes or mashed potatoes, and often with a side of pickled beets or lingonberry jam for a touch of sweetness and acidity.