KÖNIGSBERGER
KLOPS
Koenigsberg
Meat Balls
Cold winter days call for warm, comforting food –
what better comfort food than meatballs? I found this delightful recipe in The German & Viennese Cookbook.
Königsberger
Klops/Koenigsberg Meat Balls
Meat
Balls Stock
Sauce
1 C bread
crumbs
3 C water
2 tbsp butter
¼ C milk
2
tbsp chopped onion 2 tbsp flour
1 onion,
chopped 1 bay leaf
2 tbsp lemon juice
2 tbsp
butter 1 whole clove 1
tbsp capers, chopped
1 lb ground
beef 2 peppercorns
¼ lb ground
veal or pork
¼ tsp salt
4 anchovy
fillets, mashed
1 egg,
beaten
1 tsp salt
½ tsp MSG
¼ tsp pepper
Cook onion
in butter in skillet until golden. Combine in a bowl with bread crumbs and
remaining ingredients. Mix gently but thoroughly by hand and shape into 2 in
balls.
Mix together
the ingredients for the stock and bring to boiling in a saucepan. Carefully put
the meatballs into the liquid. Bring to boiling; reduce heat and simmer for 20
minutes. Remove meatballs with a slotted spoon and set aside to keep warm.
Strain the
stock. Heat butter in saucepan and blend in flour to create a roux. Heat until
bubbling. Gradually add 2 C of the cooking liquid along with the lemon juice
and capers. Bring rapidly to boiling, stirring constantly. Cook 1 to 2 minutes
longer. Return the meatballs to the sauce and heat thoroughly.
As I hoped, these were quite warm and comforting.
I was a little nervous about the anchovies, but they added a deeper level of flavor
to the meatballs, and I adore the taste of capers in anything! I served these
with kohlrabi, another first for me,
and we enjoyed this German meal on a cold autumn evening.
Have a question or a request? Put it in the
comments below and I’ll be sure to respond. Fröhe essen!
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