Königsberger Klopse (Classic Poached Meatballs)

Meatballs

1. 1Place breadcrumbs in a small bowl and moisten with the warmed milk; let sit until absorbed.
2. 2Combine minced veal, grated onion, beaten egg, soaked breadcrumbs, salt, pepper, and nutmeg in a bowl and mix gently until just combined; avoid overworking.
3. 3Wet your hands and shape the mixture into small golf-ball sized meatballs (about 20–24).

Poaching

1. 1Bring the beef stock to a gentle simmer in a wide pot; the surface should barely ripple, not boil.
2. 2Carefully slide the meatballs into the simmering stock in batches to avoid crowding and poach for 10–12 minutes until cooked through.
3. 3Remove meatballs with a slotted spoon and keep warm in a covered dish; reserve the poaching liquid for the sauce.

Sauce

1. 1Melt butter in a saucepan over medium heat, then whisk in the flour and cook for 1–2 minutes to make a pale roux without browning.
2. 2Gradually whisk in about 16 7/8 fl oz of the reserved poaching liquid until smooth and slightly thickened.
3. 3Stir in the cream and most of the drained capers, simmer gently for 2–3 minutes, and season with salt and pepper.
4. 4Finish the sauce with lemon juice to taste and a little lemon zest to brighten the flavor.

Finish & serve

1. 1Return the meatballs to the sauce to warm through for a minute or two, spooning sauce over them to coat evenly.
2. 2Scatter remaining capers and chopped parsley over the top, adjust seasoning, and serve immediately with boiled potatoes or rice.