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Saturday, October 18, 2014

Königsberger Klopse

Today's memory meal is...

 Königsberger Klopse is named for the Prussian city of Königsberg (now Kaliningrad). The dish was officially called Kochklopse ("boiled meatballs")!!! All I knew growing up was this was a favorite "Saturday afternoon" main meal.

Behold...german meatballs!!

Königsberger Klopse

1 day old bread roll
⅛ l lukewarm milk
500g ground veal
1 large egg
2-4 Anchovies, finely chopped
2 onions, finely chopped
1 teaspoon butter
1 bunch flat leaf parsley, ¾ of the bunch finely chopped
400 ml beef stock
For the Sauce
30g butter
25g flour
3 tablespoons capers (I love capers....so I add more....)
2 tablespoons lemon juice
125 ml cream
A pinch of sugar
Freshly cracked black pepper
2 egg yolks
Splash of dry white wine

To make the meatballs, tear the bread roll into pieces and soak in the milk until soft. Press excess milk and mix together with the ground veal and egg. Add the chopped parsley.
Melt the butter in a large pan and sweat the onions until fragrant and transparent. Add to the ground veal together with the finely chopped anchovies. Season well and form approximately 16 meatballs.
Bring the stock to a boil, then reduce to a gentle simmer. Add the meatballs and cook them for about 10 minutes. Remove and set the meatballs aside, then strain the stock and reserve for the sauce.
To make the sauce melt 30g butter in a large pot. Sprinkle with the flour and cook until golden. Pour the stock in batches until the mixture is smooth. Add the capers including the liquid, the lemon juice, cream and the wine. Season with salt, sugar and the pepper.
Lightly beat the egg yolks and whisk into the sauce, making sure it does not boil.
Slowly add the meatballs to the sauce and allow them to heat through.
Serve with the rest of the parsley and lemon wedges and steamed or boiled butter potatoes.

Btw...I boil my meatballs no matter what I'm making...it creates a moist meatball.
Try your meatball recipe and boil them in beef stock!!!

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