Königsberger Klöpse

Ingredients:

• ~250 gr ground beef
• ~250 gr ground pork
• 1 soft roll (e.g. with some water added to make it soft)
• 1-2 eggs
• 1 finely chopped, lightly sauteed onion
• salt & pepper to taste
• a small amount of bread crumbs (to bind it together, if necessary)
• some anchovies (optional)

Sauce:

• 2 tablespoons butter
• 1 heaping tablespoon flour
• stock or water
• 1 finely chopped, lightly sauteed onion
• a little lemon juice
• dash of sugar (optional)
• 1 cup white wine
• 1-2 slices of lemon
• 1 teaspoon capers (maybe add more - "1 roehrchen Kapern")
• 1 teaspoon mustard (optional)
• 1 egg yellow, plus small amount of butter (optional)

Mix the ground meat with the roll and the other ingredients, and make 8-10 rounds balls. Heat the butter in the pot, and add the flour to make a paste. Add in the stock stir it to make it smooth. Into this, you put the balls, so that they are almost covered by the sauce. Strew the onion over it. Add lemon juice. Cover and Cook over very low heat (do NOT boil), occasionally shaking the pot to rotate them. (Move the dish around, but don't touch them, or open the dish). They should be done on the inside (no longer red inside). After the kloepse have been taken out of the pot, you can stir in the optional egg yolk and butter to the sauce, if desired, before serving the sauce. Served with the sauce salt-potatoes.

Done in 20-30 minutes.