Directions

• Soak the inside of the bread roll in milk.
• Halve two shallots and put them in a high pot, together with the other ingredients for the stock. Heat until gently simmering.
• Meanwhile, finely cut four shallots and the garlic. Slightly sauté both in some butter. Squeeze the bread. Finely chop the parsley, the chives, the anchovy fillets (keep some of the chopped anchovies for later) and some of the capers.
• Bring all the ingredients for the Klopse together, add salt and pepper. Mix everything until it is a homogenous paste/dough.
• Form round balls out of the meat paste/dough in the size of a table tennis ball.
• Slightly drop the balls into the gently boiling stock. Adjust the amount to your pot’s size, to avoid the meat balls sticking together.
• Once the meatballs are floating, let them simmer for about 4 minutes. Carefully get them out of the water and keep them warm.
• Once all meatballs are cooked, liquify the butter in a pot. Add the remaining finely chopped anchovy fillets. Add the flour under constant stirring.
• Once the flour and the butter form a paste, add some of the strained stock, until the desired viscosity is reached. The sauce should have a certain thickness. Add capers, and finish with salt and white pepper. Finally, add the meatballs for tempering.
• Possible sides are (mashed) potatoes or rice.