Königsberger Klopse (Prussian Meatballs) » Dish Magazine

Ingredients

• 3 tablespoons butter
• ½ cup panko breadcrumbs
• 3 slices stale white toast bread, crusts removed (about 60 grams)
• ¼ cup milk
• 2 whole eggs, plus 1 egg yolk
• 4 anchovy fillets, roughly mashed
• ½ red onion, roughly chopped
• finely grated zest of 1 lemon
• ½ cup capers (¼ cup reserved for garnish)
• 2 teaspoons Dijon mustard
• 1 tablespoon chopped chervil or tarragon (plus ½ cup of sprigs for garnish)
• 2 tablespoons chopped parsley
• sea salt and ¼ teaspoon white pepper
• 500 grams beef mince
• 500 grams pork mince
• 1.2 litres chicken stock
• 1 cup white wine
• 2 tablespoons flour
• 1 tablespoon lemon juice
• ½ cup sour cream
• boiled or mashed potatoes
• Beetroot and Apple Chutney (recipe below) Beetroot and Apple Chutney
• 2 large beetroot (about 600 grams), peeled and grated
• 1 small granny smith apple, peeled and grated
• ½ red onion, finely sliced
• ¼ cup sugar
• ½ cup cider vinegar
• 1 tablespoon water
• ⅓ cup cranberry jelly
• ¼ teaspoon allspice
• ​​salt and white pepper, to taste