Medium1.5 hours
Where it comes from
Originally from Königsberg in East Prussia, this dish gained popularity in the 19th century as a refined delicacy combining local flavors.
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On the Palate
What goes into it
How it's made
- 1
Mix ground beef with chopped anchovy, onion, egg, and soaked bread.
- 2
Form the mixture into small balls and set aside.
- 3
Prepare a roux with butter and flour, then slowly whisk in cream and lemon juice.
- 4
Add the meatballs and capers to the sauce, simmering gently until cooked through.
- 5
Serve hot, garnished with extra capers and a wedge of lemon.
