Königsberger Klopse Recipe - Traditional German Meatballs from Brandenburg

Ingredients

• 1 lb ground veal (or a mix of veal and pork)
• 1/2 cup white bread, crusts removed, soaked in 1/4 cup milk
• 1 large egg
• 1 small yellow onion, finely diced
• 2 tbsp capers, drained and chopped
• 1 tbsp flat-leaf parsley, finely chopped
• 1/2 tsp anchovy paste
• 1/2 tsp freshly ground white pepper
• 1 tsp kosher salt
• 1/4 tsp freshly grated nutmeg
• 4 cups low-sodium beef or veal stock
• 1 bay leaf
• 4 whole black peppercorns
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1/2 cup heavy cream
• 2 tbsp fresh lemon juice
• 2 tbsp capers (for sauce)
• 1 tsp Dijon mustard
• Fresh dill or parsley, finely chopped, for garnish