Königsberger Klopse (Meatballs in Caper Sauce)

• 120 g Crusty white bread, preferably day-old
• 200 ml Whole milk
• 1 medium Yellow onion
• 60 g Unsalted butter
• 500 g Minced veal
• 1 Egg
• ½ tsp White pepper
• 2 pieces Bay leaves
• 1.5 liters Water
• 2 tsp Fine sea salt
• 35 g Plain flour
• 40 g Capers
• 1 medium Lemon

1. Tear the bread into small pieces and put in a mixing bowl. Pour over the milk and leave to soak for 10 minutes, then squeeze the bread gently so it is soft but not dripping.
2. Finely dice the onion. Melt 20 g of the butter in a saucepan over a low heat, add the onion and cook for 8 to 10 minutes until soft and sweet, without browning.
3. In the bowl, combine the minced veal, soaked bread, cooked onion, egg, 1 tsp of the fine sea salt and the white pepper. Mix gently until just combined, then shape into 12 meatballs with damp hands.
4. Bring the water to a gentle simmer in a large pot with the bay leaves and the remaining 1 tsp fine sea salt. Lower the heat so the liquid is barely trembling, then slide in the meatballs.
5. Poach the meatballs for 12 to 15 minutes until cooked through and firm but still tender. Lift them out with a slotted spoon to a warm plate, and keep the poaching liquid at a low simmer.
6. In a saucepan, melt the remaining 40 g butter over a medium-low heat. Stir in the plain flour and cook for 2 minutes, stirring constantly, until it smells lightly biscuity but has not coloured.
7. Whisk in 600 ml of the hot poaching liquid a little at a time until smooth, then simmer gently for 5 minutes until slightly thickened. Stir in the capers and return the meatballs to the sauce to warm through for 2 to 3 minutes.
8. Finely grate a little lemon zest into the sauce, then squeeze in lemon juice a little at a time until it tastes bright and balanced. Serve hot, spooning plenty of caper sauce over the meatballs.

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