Veal meatballs in white caper sauce

Name: Veal meatballs in white caper sauce (Königsberger Klopse mit Kapernsauce)
Cuisine: German
Ingredients: 2 day-old white bread rolls, about 100 g/3½ oz total weight; 1 kg/2¼ lb minced (ground) veal; 2 onions, finely chopped; 2 anchovies, finely chopped; 10 ml/2 tsp capers; 15 ml/1 tbsp chopped parsley; 5 ml/1 tsp medium-hot mustard; 2 eggs; 200 ml/7 fl oz/scant 1 cup single (light) cream; 50 g/2 oz/4 tbsp butter; 50 g/2 oz/½ cup plain (all-purpose) flour; salt and ground white pepper; salt and ground white pepper; boiled rice, to serve

Königsberger Klopse mit Kapernsauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Germany

By Mirko Trenkner

Published 2009

About

This dish comes from Königsberg, a medieval Baltic port. The miId, creamy sauce complements the veal very well. I think the capers give it a special character but if you don’t like them, they can be omitted.

Ingredients

2 day-old white bread rolls, about 100 g/3½ oz total weight
1 kg

Europe
Germany
Königsberg
Main course

Method

Soak the bread rolls in water, then squeeze them out, break into small pieces and place in a mixing bowl. Add the veal, onions and anchovies. Chop half the capers and add them to the bowl, with 5ml/1 tsp of the parsley and the mustard. Season, then add the eggs and mix thoroughly. Form into 12-14 meatballs.