Königsberger Klopse and Salzkartoffein

1/2 pound ground Pork
1/2 pound ground Beef

1 crusty/day old Kaiser type roll *

2 cups diced onion, divided

2 eggs

2 Tablespoons panko*

Sea Salt

Ground black Pepper

1 Tablespoon Worcestershire Sauce

32 oz. Beef Broth*

6 Peppercorns

Bay leaf

Pinch of Allspice

6 Tablespoons Butter, divided

2 Tablespoons Flour*

1 teaspoon Cornstarch

splash white wine

Juice of half a Lemon

Pinch of white sugar

1/4 cup heavy Cream

1-2 oz drained Capers

Parsley for garnish

6-10 very small Yukon potatoes, peeled

You will prepare the meatballs and the potatoes at the same time, I have broken down the timeline to make it as simple as possible.

Soak the roll in water for about 10-15 minutes, then wring it out.  It should be a crumble/mush.

In a large pot, combine the beef broth, 1 cup onion,  bay leaf, allspice, and peppercorns.  You will bring this to a boil later to cook your meatballs.

Peel your Potatoes, they should be no larger in diameter than 1 1/2 -2  inches, so you can carve them down a bit if necessary. 

Fill a medium sized pot with cold water 3/4 full, add 3 Tablespoons of butter, and 1 teaspoon salt, stir. 

Add potatoes, but do not turn on the heat at this time.

In a large bowl, combine the meats, 1 cup of onion, eggs, worcestershire sauce, the roll, 1 teaspoon salt, and 1/2 teaspoon ground pepper.

Mix by hand until it is smooth and well mixed. It will be very moist.

Add the bread crumbs/panko and mix again.

Form 20-24 golf sized meat balls with the mixture. Set aside.

Bring the broth mixture to a boil and drop in the meatballs.

Now is the time to turn on your potatoes.

Boil the meatballs for 12-15 minutes on a slow boil, until the inside temp reads 165.

When they are done, remove the meatballs with a spoon or skimmer, place into a bowl and cover with foil to keep them warm.

Strain the broth mixture and save the broth for the sauce.

Meanwhile:

Boil the potatoes until  they are done (205-210 degrees), about 15-20 minutes depending on size. When they are done, remove the potatoes from the water and set aside to keep warm if necessary.

In the same pot that you used for the meatballs, melt 3 Tablespoons butter over low-medium heat, and gently whisk in the flour, if it doesn't seem to thicken much (common for gluten free flours) add 1 teaspoon cornstarch.

Whisk in 1/2 cup of the saved broth, when smooth whisk in another 1/2 cup, and continue to add broth gradually, whisking constantly until you have added all of the broth.  It should be thickened not runny.

Add the wine, and cook for  3 minutes, stirring constantly.

Turn down the heat and add the capers and cream, being careful that it does not boil.

Add the lemon juice, sugar, salt & pepper to taste. Stir. 

Turn the heat off.

Add the meatballs back to the pot and stir to cover them with the gravy.

Serve the meatballs with the gravy over them and the potatoes. 

Garnish with fresh Parsley leaves.