KONIGSBERGER KLOPSE

These meatballs are cooked in beef stock and served with a velvety white sauce.

SERVES 6 PREPARATION: 30 MIN CHILLING: 30 MIN COOKING: 45 MIN

MEATBALLS 2 slices of bread 125ml (½c) milk 500g lean beef mince 250g pork mince 1 onion, grated 2 eggs 5ml (1t) mixed dried herbs 2 anchovy fillets, finely chopped (optional) 5ml (1t) hot mustard 2,5ml (½t) white pepper 1,2ml (¼t) ground nutmeg salt and freshly ground pepper STOCK 500ml (2c) beef stock 60ml (¼c) white wine vinegar 3 bay leaves 1 onion, chopped 2 cloves 4 fresh thyme sprigs SAUCE 100g butter 60ml (¼c) flour 1 tub (250g) cream cheese 125ml (½c) milk 15ml (1T) capers 15ml (1T) green peppercorns 15ml (1T) lemon juice pinch of nutmeg salt (if needed) TO FINISH extra capers and a few fresh parsley sprigs to garnish 1 Meatballs Put the bread t – teaspoon/s T – tablespoon/s c – cup/s in a bowl and pour the milk over. Mix well and transfer to a large mixing bowl. Add the rest of the ingredients. Mix well and season with salt and pepper. Form meatballs the size of golf balls and arrange on a plate. Cover and refrigerate for at least 30 minutes. 2 Stock Meanwhile, put all the stock ingredients in a deep saucepan. Bring to the boil then reduce the heat to a simmer. 3 Working in batches, put the meatballs in the stock and simmer slowly for 10-15 minutes, turning each meatball carefully halfway through the cooking time. Remove and arrange on a serving plate. 4 Pour the stock through a sieve into a bowl. Discard the strained bits and reserve the stock. 5 Sauce Melt the butter in a saucepan and add the flour. Mix well and gradually add 250ml (1c) of the leftover stock, stirring continuously. Add the cream cheese and milk and stir until smooth and thickened. Stir in the remaining ingredients except the salt. Season with salt if needed. 6 To finish Pour the sauce over the meatballs and garnish with the extra capers and parsley.