Kochklopse: East German Meatballs in Caper Sauce

Method

You'll needlarge pot with lid (about 4 l), medium pot with lid, small saucepan, large bowl, whisk, slotted spoon, cutting board, sharp knife

1. Mix the meat

   Soak the bread roll in cold water for 10 min, then squeeze it out firmly. Peel the onion and dice it very finely. Knead the ground meat, bread, onion, egg, mustard, salt and pepper by hand in the large bowl for 2–3 min until the mixture is smooth and holds together.

2. Shape the meatballs

   Wet your hands with cold water and shape the mixture into 12 even meatballs, about 4 cm across. Set them on a plate until the poaching liquid is hot.

3. Poach the meatballs

   Bring the water with the salt, bay leaf and allspice to a boil in the large pot and turn the heat down to low. Add the meatballs and let them steep in the hot, no longer bubbling water for 15 min with the lid slightly open. They are done when they float and are no longer pink inside. Lift them out with the slotted spoon, keep them warm and covered, and measure out 600 ml of the liquid.

4. Boil the potatoes

   Meanwhile, peel and halve the potatoes. Barely cover them with water in the medium pot, add the salt and boil with the lid on for 20 min until a knife slides in easily. Drain and let them steam dry briefly.

5. Make the sauce

   Melt the margarine in the small saucepan over medium heat. Stir in the flour and cook for 1–2 min without browning. Whisk in the measured liquid a little at a time and simmer the sauce gently for 5 min. Add the capers, lemon juice and sugar and season with salt and pepper.

6. Thicken with yolk

   Take the pan off the heat. Whisk the egg yolk with 3 tbsp of hot sauce and stir it quickly into the sauce. From now on the sauce must not boil, or the yolk will curdle.

7. Serve

   Add the meatballs to the sauce and let them warm through over low heat for 3–4 min. Serve with the boiled potatoes on warmed plates and plenty of sauce on top.