Königsberger Klopse (Weeknight Pan-Seared Shortcut)

Meatballs

1. 1In a large bowl combine ground pork, ground beef, grated half the onion, beaten egg, breadcrumbs soaked in milk, 1 tsp dijon mustard, salt, and black pepper. Mix gently until just combined; avoid overworking.
2. 2Shape the mixture into 12–16 even meatballs, about 1¾–2 inches (4–5 cm) each, and chill briefly while you heat the pan for a better sear.
3. 3Heat a large skillet over medium-high heat, add 1 tbsp butter, then sear the meatballs in batches so they brown on all sides, about 8–10 minutes total. Transfer browned meatballs to a plate.

Sauce

1. 1Reduce heat to medium and add 1 tbsp butter to the same skillet. Add the reserved finely chopped onion and cook until softened and translucent, about 3–4 minutes.
2. 2Sprinkle in 2 tbsp flour and cook, stirring, for 1–2 minutes to form a light roux without browning excessively.
3. 3Gradually whisk in 16 7/8 fl oz warm chicken stock, scraping up browned bits, and bring to a gentle simmer until the sauce thickens, 3–5 minutes.
4. 4Stir in sour cream, 1 tbsp dijon mustard, capers, and about 1 tbsp lemon juice. Taste and season with salt and pepper; simmer gently to combine, do not boil vigorously after adding sour cream.
5. 5Return the seared meatballs to the skillet, spoon the sauce over them, cover partially, and simmer on low for 5 minutes to finish cooking and meld flavors.

Serve

1. 1Arrange meatballs and sauce on a serving platter or individual plates, sprinkle with chopped parsley and reserved capers, and serve immediately with boiled potatoes and lemon wedges.
2. 2Adjust final seasoning with a squeeze of lemon if desired to brighten the sauce before serving.