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Königsberg Meatballs

4 servings

Ingredients

• 0.5 kg beef, minced
• 125 g pork, minced
• 2 pcs eggs
• 1 pcs milk bun, soaked and squeezed
• anchovies, minced (some)
• pepper, crushed (a little)
• grated breadcrumbs (a little)
• 2 tbsp butter
• 2 tbsp flour
• 1 cup water, boiling
• 2 tbsp anchovies, finely minced, or herring
• lemon slices, deseeded (a few)
• 2 tbsp capers
• sugar (a little)
• wine vinegar (a little)

Instructions

1. Mix ½ kg minced beef and 125 g minced pork well with 2 eggs, a soaked and well-squeezed milk roll, some minced anchovies, and a little crushed pepper.
2. Finally, mix in grated breadcrumbs and form into round meatballs.
3. Then, prepare a light roux from 2 tablespoons of butter and 2 tablespoons of flour, pour in 1 cup of boiling water, and cook a creamy sauce.
4. To the sauce, add 2 tablespoons of finely minced anchovies or a well-soaked, finely minced herring, a few deseeded lemon slices, and 2 tablespoons of capers; as soon as everything boils, season the sauce with pepper, sugar, and wine vinegar.
5. Place the meatballs into the boiling sauce and let them cook for about ¼ hour, sliding the pot back and forth to prevent sticking.
6. Afterwards, let them steep in the sauce for another ½ hour over moderate heat and serve with the sauce.

Modernized from a treasured 19th-century German cookbook.