Quick Königsberger Klopse (German Meatballs in Caper Sauce)

• •0.5 lb Ground beef (80/20) (lean ground beef works well)
• •0.5 lb Ground pork (or use all beef or veal)
• •0.5 cup Panko breadcrumbs (for a light, tender texture)
• •0.3 cup Whole milk (to hydrate the breadcrumbs)
• •1 piece Egg (lightly beaten)
• •0.3 cup Yellow onion (grated finely so it cooks quickly)
• •1 tsp Anchovy paste (traditional essential for savory depth without tasting fishy)
• •0.3 tsp Ground nutmeg (freshly grated preferred)
• •0.3 tsp Ground white pepper (or finely ground black pepper)
• •1 tsp Salt (divided)
• •3 cup Beef or vegetable broth (low-sodium)
• •1 piece Bay leaf (dried)
• •3 tbsp Unsalted butter (for roux)
• •3 tbsp All-purpose flour (for roux)
• •0.5 cup Heavy cream (at room temperature)
• •3 tbsp Nonpareil capers (drained, plus 1 tbsp brine reserved)
• •1.5 tbsp Fresh lemon juice (freshly squeezed)
• •2 tbsp Fresh flat-leaf parsley (finely chopped, for garnish)

Instructions

1. 1

   In a medium mixing bowl, stir together panko breadcrumbs and milk; let sit for 1 minute to soften. Add ground beef, ground pork, beaten egg, grated onion, anchovy paste, nutmeg, white pepper, and 1/2 teaspoon salt. Gently combine using your hands or a fork just until mixed (do not overwork).

2. 2

   Shape the mixture into 12 to 16 equal meatballs (about golf-ball size for fast cooking).

3. 3

   In a wide skillet or Dutch oven, bring broth, bay leaf, and remaining 1/2 teaspoon salt to a gentle simmer over medium heat. Carefully drop the meatballs into the liquid in a single layer. Reduce heat to medium-low, cover, and gently poach until cooked through (internal temperature 160°F / 71°C).

4. 4

   Use a slotted spoon to transfer meatballs to a warm plate and set aside. Strain and measure out 1 1/2 cups of the poaching broth (discard remaining broth and bay leaf, or save for another use).

5. 5

   Wipe out the skillet and place over medium heat. Melt butter, then whisk in flour to form a smooth paste; cook for 1 minute without browning. Gradually whisk in the 1 1/2 cups reserved hot poaching broth, whisking constantly to prevent lumps. Simmer until smooth and slightly thickened, about 2 minutes.

6. 6

   Whisk in heavy cream, capers, reserved caper brine, and lemon juice. Return the meatballs and any resting juices back into the skillet. Simmer gently for 1-2 minutes until everything is warmed through and coated in the glossy sauce. Taste and adjust seasoning with extra lemon juice or salt if needed.

7. 7

   Garnish with freshly chopped parsley and serve warm.

Chef's Tips

• 💡Grating the onion directly on a box grater ensures it releases moisture and cooks through completely in the short poaching time.
• 💡Traditional accompaniments include boiled baby yellow potatoes tossed with butter and dill, or warm buttered spaetzle and pickled red beets.
• 💡Crockpot entertaining tip: Once cooked, transfer the meatballs and sauce into your crockpot on the 'Warm' setting to keep them perfectly silky for dinner parties or family buffets.