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Meatballs simmered in a white caper cream sauce — an elegant dish from former East Prussia.
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Believed to originate in Königsberg, the former capital of East Prussia (now Kaliningrad, Russia), this dish simmers meatballs seasoned with anchovy and caper in a white cream sauce made with lemon and more capers. After World War II, it spread throughout Germany carried by people displaced from East Prussia — a dish with a poignant historical background. Traditionally served with boiled potatoes and red beets.
Soak the bread in a little milk (not included in main quantities) to soften. Mince the onion.
Combine the ground meat, softened bread, egg, and onion, and shape into bite-sized meatballs.
Bring the bouillon to a boil in a pot, add the meatballs, and simmer for about 10 minutes (remove the meatballs and reserve the cooking liquid).
In another pot, sauté flour in butter, then add the cooking liquid to make the sauce base.
Add the heavy cream, capers, and lemon juice, then return the meatballs to warm through.
Season with salt and pepper to finish.