a. Ensure your oven is clean and in good working order.

b. Place the oven rack in the center position.

c. Allow the oven to fully preheat before proceeding.

a. In a large mixing bowl, combine 2 pounds of ground veal with freshly ground pepper to taste.

b. In a separate pan, melt 8 teaspoons of butter over medium heat.

c. Add 1 cup finely chopped onion and 2 teaspoons finely minced garlic to the pan. Sauté until they become translucent.

d. Let the sautéed onions and garlic cool slightly before adding them to the veal mixture.

e. Also, add 1 cup of fine fresh bread crumbs, 4 tablespoons of finely chopped parsley, 4 tablespoons of finely chopped chives, and 1/4 teaspoon of freshly grated nutmeg to the veal mixture.

a. Gently mix all the ingredients in the bowl until well combined.

b. With clean hands, shape the mixture into meatballs of your desired size, typically about 2 inches in diameter.

c. Place the formed meatballs on a baking sheet lined with parchment paper.

a. Transfer the meatballs to the preheated oven.

b. Bake them for approximately 20-25 minutes or until they are cooked through and have a golden-brown exterior.

c. Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C).

a. In a saucepan, melt 3 tablespoons of flour over medium heat, stirring constantly, until it becomes golden brown.

b. Gradually whisk in 3 cups of unsalted beef or chicken broth and 1/4 cup of white wine, preferably Rhine or Moselle.

c. Continue to whisk until the sauce thickens, which should take about 5-7 minutes.

d. Reduce the heat and add 1/2 cup of sour cream, stirring until well incorporated.

e. In a separate bowl, whisk together 2 egg yolks and the juice of half a lemon.

f. Gradually add this egg yolk mixture to the sauce while stirring continuously.

g. Finally, add 1/2 cup of chopped, cored, seeded hot cherry peppers without salt to the sauce.

a. Once the meatballs are fully cooked, transfer them to a serving dish.

b. Pour the creamy sauce with the hot cherry peppers over the meatballs.

c. Ensure the sauce coats the meatballs evenly.

d. Garnish with additional chopped parsley or chives if desired.

e. Serve the Königsberger Klopse hot, and enjoy!