This is a traditional German dish from Königsberger - mince and capers seasoned with anchovy meat balls.
- 500g pork mice
- 500g beef mince
- 500g hogget mince (Traditional Veal is used, not hogget)
- 4 eggs, lightly beaten
- 1¼ cups soft white bread crumbs
- ½ cup milk
- 1 onion, peeled and finely chopped
- 1 lemon zest and juice
- 1 lime, zest and juice
- 4 Tbsp capers, chopped
- 3 Tbsp anchovy paste (crushed anchovy fillets)
- 2 Tbsp chopped parsley
- 2 cloves garlic
- ¼ cup melted butter
- Sea salt
- Black pepper, crushed
- 1L chicken stock
- 1 bay leaf
- ¼ cup white wine vinegar
- ½ cup dry white wine
- 2 Tbsp capers
- 2 lemon, zest and juice
- 1 cup sour cream
- ½ cup chopped parsley
- Sea salt and black pepper
In a large, deep and wide pan ( cast iron is best), heat all the broth ingredients to a light simmer over medium heat.
Meanwhile, place all the meatball ingredients into a large mixing bowl, mix well.
Shape the mixture into golf-ball sized balls (the mixture will be a bit sticky to work with, this is normal. Try wetting your hands with cold water).
Roll the balls in flour, and carefully place into the simmering broth. Do not over crowd the meatballs while cooking.
Simmer each batch for about 15 minutes, but do not boil.
Carefully remove meatballs from the broth and keep them warm.
Discard bay leaf.
Stir all the sauce ingredients into the broth and heat through, but do not boil.
Add the meatballs to the heated sauce, stir gently and warm through.
Serve with boiled potatoes, buttered noodles or spatzli with braised red cabbage.