Meatballs In Caper Sauce (Konigsberger Klopse)

• Meatballs
• 1 1/2 cups stale bread cubes
• milk, to soak bread cubes
• 2 lbs ground lean meat (mixture of pork and veal or beef)
• 1 large onion, peeled and minced
• 2 eggs, beaten
• 3 flat anchovy fillets, drained and minced
• salt and pepper, to taste
• Sauce
• 4 cups beef bouillon
• 3 tablespoons butter or 3 tablespoons margarine
• 3 tablespoons flour
• 1 lemon, juice of (about 1/4 cup)
• 3 tablespoons capers, drained

1. Meatballs:
2. Soak bread cubes in milk to cover. When soft, squeeze dry and put in a large bowl.
3. Add ground meat and mix well.
4. Stir in onion, eggs, anchovy fillets, salt and pepper; work mixture with hands until well combined.
5. Form into 2-inch balls.
6. Bring bouillon to a boil in a large saucepan; drop in meatballs.
7. Cook over medium heat until meatballs rise to the top, about 15 minutes. Remove from liquid with a slotted spoon and keep warm.
8. Strain and reserve liquid.
9. Sauce:
10. Melt butter in a saucepan.
11. Stir in flour and blend well, cook 1 minute.
12. Gradually add 3 cups strained liquid; cook slowly, stirring constantly, until liquid is thickened and smooth.
13. Add lemon juice and capers. Season with salt and pepper.
14. Add meatballs and heat through.

meatballs, bread, milk, ground lean meat, onion, eggs, anchovy, salt, sauce, beef bouillon, butter, flour, lemon, capers

Taken from www.food.com/recipe/meatballs-in-caper-sauce-konigsberger-klopse-306204 (may not work)