German Meatballs In Caper Sauce

These flavorful meatballs, are always made with ground pork but may include other meat such as beef or veal. Piquant with capers and lemon juice, they originated in the eastern port city of Konisberg, once an important fortress of Prussia. Now the city is part of the USSR, and its name has been changed to Kaliningrad. The meatballs remain, however, great German favorites.

INGREDIENTS

One and a half cups of stale white bread cubes.

Milk.

Two pounds of ground lean meat (a mixture of pork and veal or beef)

One large onion, finely chopped.

Two eggs, beaten.

Three flat anchovy fillets, drained and minced.

Pepper to taste.

Four cups of beef bouillon.

Three tablespoons butter or margarine.

Three tablespoons flour.

Juice of one large lemon.

Three tablespoons drained capers.

COOKING

Soak the bread cubes in milk to cover. Squeeze dry and put in a large bowl. Add the ground meat and mix well. Then add the onion, eggs, minced anchovies, and pepper.

Work with the hands to combine well. Shape into 2-inch balls. Bring the bouillon to a boil and drop the meatballs into it. Cook over medium heat, uncovered, until the meatballs rise to the top, about 15 minutes. Remove from the liquid with a slotted spoon and keep warm. Strain the liquid and reserve it.

Melt the butter in a saucepan. Stir in the flour and blend well. Gradually add 3 cups of the strained liquid and cook slowly, stirring constantly, until thickened and smooth. Add the lemon juice and capers. Season with salt and pepper. Add the meatballs and heat through.