A prussian meal served by my family in Germany, who came from Prussia before WWII, also known as Königsberger Klopse. I was served this at Tonta Erica´s home when I first arrived on my 2009 trip.
Place breadcrumbs in a large bowl and add just enough water to cover. When softened, place bread in a large bowl with the beef and pork. With clean hands, work to make a smooth paste. Stir in minced onions, salt, and ground white pepper until well mixed. Add the large beaten egg and work until smooth. Use spoons or moist hands to form the meat into about twelve 2 inch meatballs.
In a large pot over high heat, bring 6 cups water, chicken or beef stock to a boil. When boiling rapidly, add the meatballs in batches so as not to crowd the pot. Cook until the meatballs rise to the top, about 12 to 15 minutes. Remove from the broth with a slotted spoon and set aside to keep warm. Strain the broth and reserve it to make the sauce.
Melt 2 tablespoons butter in a skillet over medium heat. Add the minced shallots (or onions) and cook until soft. Stir in the 2 tablespoons of all-purpose flour and cook, stirring, until the flour bubbles. Slowly stir in 1 1/4 to 1 1/2 cups strained broth and simmer, stirring occasionally, until smooth and thick. Be careful not to bring the sauce to a full boil. Slowly add the lemon juice and sour cream and stir, and then add capers, and salt and pepper to taste.
Add the meatballs to the sauce and add more broth, if needed, to thin out the sauce. Serve hot, usually with boiled or mashed potatoes. Makes 4 servings.
This is a simplified Recipe from The All New Joy of Cooking (First Revision in over 20 years) ISBN 0-684-81870-1