'Soak the roll in the milk about 10 minutes and squeeze dry.
Place bread in mixing bowl with the ground beef. Add the bacon, anchovy fillets, onion, egg,
salt and pepper
You can keep this in the fridge even up to a few days well covered.
Shape the meat mixture into
balls about 2 inches in diameter.
Prepare broth by
boiling the water, seasoned with salt, bay leaf,
onion, and peppercorns.
Add to the boiling
broth and simmer over low heat for 20 minutes.
Remove
meatballs with a slotted spoon, set aside, and keep
warm.
Testing the Klopse (meatball) for doneness.
I strained the broth through cheese cloth if you have it. This makes the broth clear.
if not just strain to get the worst out.
I then added about 4 cups of broth to the sauce pan, and bring to a simmer.
Add the lemon juice and the dijon mustard.
Mix the sour cream with the flour till smooth in a bowl.
Add to the simmering stock in a slow stream. Simmer for a few minutes but don't boil.
Let the sauce thicken.
Once the sauce has thickened, add the meatballs.
Stir in the capers.
Traditionally Königsberger Klopse is traditionally served with boiled potatoes.
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