✳ Recipe KONIGSBERGER KLOPSE (GERMAN MEATBALLS IN CREAMY CAPER SAUCE)
This easy KONIGSBERGER KLOPSE (GERMAN MEATBALLS IN CREAMY CAPER SAUCE) Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
MEATBALLS 1 lb ground sirloin 1 lb ground pork 1 lb ground veal 4 eggs, slightly beaten 1 1?4 cups fine plain breadcrumbs (I use Progresso plain breadcrumbs, grandmother used a ground up hard roll) 1?2 cup milk 1 medium white onion, finely chopped 1 lemon, zest of, small finely chopped 1 lemon, juice of 3 tablespoons capers, chopped 3 tablespoons anchovy paste (alternatively you may use sardines or herring) or 3 tablespoons crushed anchovy fillets (alternatively you may use sardines or herring) 1?4 cup melted butter 1 teaspoon kosher salt 1?2 teaspoon ground black pepper flour (for rolling) BROTH 1 (32 ounce) box chicken stock or (32 ounce) box vegetable stock 1 bay leaf 1?4 cup cider vinegar 1?2 cup good quality dry white wine (I use fume blanc or extra dry champagne) 10 black peppercorns 2 tablespoons capers SAUCE 1 lemon, zest of, small finely chopped 1 lemon, juice of 1 cup good quality sour cream (full fat to prevent curdling) 1?4 cup snipped fresh parsley, for garnish
DIRECTIONS
In a large saucepan or Dutch oven such as Le Creuset, heat broth ingredients (stock, bay leaf, cider vinegar, white wine, peppercorns, and 2 tablespoons capers) to a simmer over medium heat. Meanwhile, combine meatball ingredients, mix well. Form meat mixture into golf-ball sized balls (note: mixture will be a bit sticky and delicate to work with, but this is normal, and the result will be a moist and tender meatball!). Roll them in flour, and carefully place into hot broth; simmer each batch for 15 minutes, but do not boil. (Tip: do not crowd meatballs, ie only simmer about 10-12 meatballs at a time). Note that the broth will thicken as you add the flour covered meatballs, which will make a nice sauce. Carefully remove meatballs from the hot broth with a slotted spoon, and keep them warm in a covered bowl stored in the oven while making the sauce. Discard bay leaf. To Make Cream Sauce: To hot broth stir in the sauce ingredients and heat through, but do not boil. Add the cooked meatballs to the heated sauce, stir gently and warm through. To Serve: Serve Meatballs and Cream Sauce with boiled new potatoes (salzkartoffel) or hot buttered spaetzle noodles, and German Rotkohl recipe #108449. Sprinkle with snipped fresh parsley, for garnish. To Serve as an Appetizer: Make the meatballs smaller and serve warm from the crock pot with toothpicks, buttered rolls and potato salad recipe #309891. Freezes well.
by: BecR2400
