Königsberger Klopse — Ground Veal Meatballs in Caper Cream with Carrots

Ingredients

• 1½ lb Ground Veal
• 1 cup stale bread, soaked in milk and squeezed
• 1 onion, finely grated
• 1 egg
• 4 anchovy fillets, mashed
• 6 cups beef or chicken broth
• 2 Carrots, sliced
• 4 tbsp butter
• 4 tbsp all-purpose flour
• ⅓ cup capers, plus 2 tbsp brine
• ⅓ cup heavy cream
• 1 tbsp lemon juice
• Salt, white pepper, and allspice

Method

1. Mix the Ground Veal with the soaked bread, grated onion, egg, anchovies, 1 tsp salt, white pepper, and a pinch of allspice. Beat it for a full minute so it becomes tacky and holds together.
2. Roll into 16 balls with wet hands. Bring the broth to a bare simmer with the Carrots and lower the meatballs in.
3. Poach 15–18 minutes at a shiver — a rolling boil will break them apart. They are done at 160°F (71°C), or 165°F (74°C) for poultry. Lift them out and keep warm.
4. Melt the butter, whisk in the flour, and cook 2 minutes without letting it color; this sauce should stay pale.
5. Whisk in 3 cups of the poaching broth and simmer 5 minutes until it coats a spoon. Off the heat, stir in the cream, capers, caper brine, and lemon juice, then taste — it should be bright and salty-sharp.
6. Return the meatballs to warm through and serve with boiled potatoes and, if you want the full Prussian experience, beets.