Königsberger Klopse (Meatballs in Caper Cream Sauce)

• 80 g White bread, preferably day-old
• 1 medium Yellow onion
• 40 g Unsalted butter
• 250 g Minced beef
• 250 g Minced pork
• 1 Egg
• 2 tsp Fine sea salt
• ½ tsp White pepper
• 30 g Plain flour
• 200 ml Double cream
• 40 g Capers, in brine
• 1 medium Lemon

1. Tear the white bread into small pieces and put in a mixing bowl. Cover with cold water from the tap, leave for 5 minutes, then squeeze very well so it is damp but not wet.
2. Finely chop the yellow onion. Melt half the unsalted butter in a large pot over a medium heat, then cook the onion for 6 to 8 minutes until soft and sweet but not browned.
3. Add 1 litre water to the pot, bring to a gentle simmer, and season the poaching liquid with 1 tsp of the fine sea salt and a pinch of the white pepper. Keep it at a bare simmer while you shape the meatballs.
4. In the bowl with the bread, mix together the minced beef, minced pork, egg, remaining fine sea salt, and remaining white pepper until just combined. With damp hands, shape into 12 meatballs.
5. Lower the meatballs into the barely simmering liquid. Poach gently for 12 to 15 minutes until cooked through and the liquid stays just below a simmer, then lift out with a slotted spoon to a plate.
6. Keep the poaching liquid at a gentle simmer and measure out 600 ml into a jug or bowl. In the empty pot, melt the remaining unsalted butter over a medium-low heat, whisk in the plain flour, and cook for 1 minute until it smells lightly nutty.
7. Whisk in the reserved poaching liquid a little at a time until smooth, then simmer for 3 to 5 minutes until lightly thickened. Stir in the double cream and capers, and keep the sauce just below a simmer so it stays silky.
8. Finely grate a little lemon zest into the sauce, then squeeze in lemon juice to taste for a bright finish. Return the meatballs to the sauce and warm through for 2 to 3 minutes, then serve hot with plenty of sauce.

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