This is a classic German Dish in Berlin and surrounding area. The dish was named after Koenigsberg in Prussia which now is Kaliningrad, Russia.

It's an easy dish to make! All you need to do is mix the ground beef and ground pork with onions, anchovies, bread, bread crumbs and egg and shape the mixture into balls (Klopse). The Klopse will then be cooked in a broth seasoned with some bay leaves, mustard seeds and black pepper corns. You then have to make a roux out of butter and flour and add some lemon juice, sugar, salt and pepper to taste. Then add the capers and voila, you have a delicious dish. Usually eaten with a side of boiled potatoes and red beets.

Here is what you need:

1 lb ground beef

1 lb ground pork

1 onion or shallot ( minced and I also like to sweat them in a little bit of butter)

2 anchovies (finely minced)

1 tbsp parsley

1 stale bun or some break soaked in cream or milk - after 10 minutes squeeze the liquid out and add to the meat

2 tbsp bread crumbs

2 eggs

salt and pepper to taste (remember the anchovies will be salty)

3 liters beef broth add some bay leaves, mustard seed, piment

unsalted butter

flour

heavy cream

lemon juice, sugar, salt, pepper to taste - I like to add a bit of the caper brine