Meatballs In Caper Sauce Konigsberger Klopse

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From: the eastern european cookbook by kay shaw nelson. -east germany. Russians call it 'kaliningrad'. This is an easy version...all the other versions i've seen posted make a mess of your kitchen."

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Steps

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Meatballs:.

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Soak bread cubes in milk to cover.

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When soft , squeeze dry and put in a large bowl.

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Add ground meat and mix well.

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Stir in onion , eggs , anchovy fillets , salt and pepper.

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Work mixture with hands until well combined.

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Form into 2-inch balls.

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Bring bouillon to a boil in a large saucepan.

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Drop in meatballs.

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Cook over medium heat until meatballs rise to the top , about 15 minutes.

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Remove from liquid with a slotted spoon and keep warm.

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Strain and reserve liquid.

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Sauce:.

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Melt butter in a saucepan.

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Stir in flour and blend well , cook 1 minute.

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Gradually add 3 cups strained liquid.

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Cook slowly , stirring constantly , until liquid is thickened and smooth.

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Add lemon juice and capers.

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Season with salt and pepper.

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Add meatballs and heat through.

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Ingredients

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bread cubes, milk, lean meat, onion, eggs, anchovy fillets, salt and pepper, beef bouillon, butter, flour, lemon, juice of, capers