Konigsberger Klopse (German Meatballs in Creamy Caper Sauce) Recipe

Ingredients

• 1 lb ground sirloin
• 1 lb ground pork
• 1 lb ground veal
• 4 eggs, slightly beaten
• 1 1/4 cups fine plain breadcrumbs (I use Progresso plain breadcrumbs, grandmother used a ground up hard roll)
• 1/2 cup milk
• 1 medium white onion, finely chopped
• 1 lemon, zest of, small finely chopped
• 1 lemon, juice of
• 3 tablespoons capers, chopped
• 3 tablespoons anchovy paste (alternatively you may use sardines or herring) or 3 tablespoons crushed anchovy fillets (alternatively you may use sardines or herring)
• 1/4 cup melted butter
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• flour (for rolling)
• 1 (32 ounce) box chicken stock or 1 (32 ounce) box vegetable stock
• 1 bay leaf
• 1/4 cup cider vinegar
• 1/2 cup good quality dry white wine (I use fume blanc or extra dry champagne)
• 10 black peppercorns
• 2 tablespoons capers
• 1 cup good quality sour cream (full fat to prevent curdling)
• 1/4 cup snipped fresh parsley, for garnish