Dirndl Kitchen

Meatballs
0 Wring out your roll soaked in water (I let it soak for about 10 to 15 minutes ).In a large bowl, combine ground beef and pork, roll, onion, eggs, salt and pepper.
1 Knead by hand until you achieve a smooth, homogenous mixture. Add the breadcrumbs and knead again.
2 It's time to add the anchovy paste. Sidenote: I don't like anchovies personally at all, but it really deepens the flavor profile of the dish.
3 Using your hands, shape 20 to 24 meatballs with the meat 'dough.'
Broth
5 In a medium sized pot, combine broth, onion, and spices. Bring to a boil and add salt as needed. Add the meatballs and let simmer for 10 minutes.
6 Remove the bay leaf and peppercorns and continue to simmer for an additional 10 minutes.
7 Remove the meatballs (I used this skimmer) and cover with foil to keep warm. Strain and save the broth for the sauce.
Sauce
8 Melt butter in a medium saucepan over medium-high heat. Gently whisk in flour.
9 Whisk in the broth, starting with a small amount and gradually adding in the rest.
10 Add drained capers and cream and be careful not to let the sauce come back to a boil. Season to taste with lemon juice, sugar, salt and pepper.
11 Add the meatballs to the sauce and garnish with parsley.
12 Serve with peeled potatoes cooked in salted water (Salzkartoffeln). Pickled beets are also often served with this traditional German meal. Enjoy and let me know in the comments how much you loved this meal!!