Herbed Veal Balls

The name Koenigsberger, like hamburger, reminds us of the Germanic fondness for ground beef. Named for a city in northeastern Prussia, these little veal meatballs are enriched with ground pork and sauced in a lemon-caper white sauce, thickened with egg yolk. A change from heavy Sauerbratens and schlachtplattes, these veal balls are light, white, delicate, and fragrant, poached rather than sautéed, more like quenelles than hamburger patties. I tasted them first under the ministering h