German Meatballs (Königsberger Klopse)

Instructions

Cook the chopped onion gently in a little oil until translucent, without letting it take any color. Let it cool slightly, then mix it into the minced beef and pork.

Soak the bread or roll in water, then add it to the meat along with the salt, pepper, chopped anchovies, egg and mixed herbs. Mix everything together by hand until evenly combined.

Shape the mixture into small balls about ¾ inch across, rolling each one between your palms. They do not need to be perfectly round or all the same size.

Bring at least 2 pints of water to a rolling simmer and add the lemon juice, cloves and olive oil. Lower the meatballs in gently, in two batches if the pan would be crowded.

When the meatballs float to the surface, lift them out with a slotted spoon and keep them warm.

Stir the wine, crème fraîche and flour paste into the cooking liquid and cook until it thickens into a generous sauce. If it stays thin, add more flour paste rather than relying on reduction alone.

Return the meatballs to the thickening sauce and simmer for about 10 minutes. Stir in the capers and lime zest at the end and adjust the seasoning.

Lift the meatballs out and pour the sauce through a semi-fine sieve to remove the bits. Reheat the sauce if needed, return the meatballs with a handful of capers, and serve with boiled waxy potatoes to crush into the sauce.