Königsberger Klopse

Ingredients

• 2 kaiser rolls , torn into 1/2-inch piece s
• 4 cup sbeef broth
• 1 cup sour cream
• 2 large egg yolks
• 2 anchovy fillets , rinsed and minced
• 2 pound smeatloaf mix
• 1 small onion , chopped fine
• 3 tablespoon scapers , rinsed and chopped
• 3 tablespoon sminced fresh parsley
• Salt and pepper
• 1 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 5 tablespoon sunsalted butter
• 1/2 cup all-purpose flour
• 2 cup swater
• 1 bay leaf
• 1 sprig fresh thyme
• 2 tablespoon sWorcestershire sauce
• 1 teaspoon grated lemon zest

Instructions

1. Pulse rolls, 1/2 cup broth, 1/4 cup sour cream, egg yolks, and anchovies in food processor until well combined, about 10 pulses.
2. Add meatloaf mix, onion, 1 tablespoon capers, 1 tablespoon parsley, 1 1/2 teaspoons pepper, 1/2 teaspoon salt, 1/2 teaspoon allspice, and nutmeg and process until well combined, about 30 seconds.
3. Transfer mixture to bowl, divide into twelve 1/2 cup portions, and form into meatballs with your wet hands.
4. While meatballs rest, bring sauce to boil over medium high heat and cook until thickened and measures about 4 cups, 10 to 15 minutes.
5. Off heat, whisk in Worcestershire, lemon zest, remaining 3/4 cup sour cream, and remaining 2 tablespoons capers.
6. Season with salt and pepper to taste.
7. Discard bay leaf and thyme sprig.
8. Pour sauce over meatballs and sprinkle with remaining 2 tablespoons parsley.
9. Serve.