Königsbeger Klopse

Königsbeger Klopse

This Prussian version of meatballs is a German delicacy. Generally made with finely minced veal, flavored with anchovies and lemon and bound with egg and cream, the meaty morsels are simmered in stock, and served in a butter and wine based sauce.

Ingredients:

For meatballs:

1 lb. ground sirloin

1 lb. ground pork

1 lb. ground veal

4 eggs, slightly beaten

1-1⁄4 c. fine plain breadcrumbs

1⁄2 c. milk

1 medium onion, finely chopped

1 small lemon, zest, finely chopped, plus juice (separated)

3 Tbsp. capers, chopped

3 Tbsp. anchovy paste

1⁄4 c. melted butter

1 tsp. salt

1⁄2 tsp. ground black pepper

flour (for rolling)

For broth:

32 oz. chicken (or vegetable) stock

1 bay leaf

1⁄4 c. cider vinegar

1⁄2 c. dry white wine (good quality)

10 black peppercorns

2 Tbsp. capers

For cream sauce:

1 small lemon, zest of, finely chopped, plus juice (separated)

1 c. sour cream (full fat to prevent curdling)

1⁄4 c. snipped fresh parsley, for garnish

Preparation:

In a large saucepan or Dutch oven, heat broth ingredients to a simmer over medium heat. Meanwhile, combine meatball ingredients, mix well. Form meat mixture into golf-ball sized balls. Consistency will be sticky and delicate. Roll in flour, then place gently into hot broth, in batches of 10-12 meatballs at a time (do not crowd). Simmer each batch for 15 minutes, but do not boil. Using slotted spoon, carefully remove meatballs from broth and place them in a bowl that can be covered and stored in oven to keep them warm while making sauce. Discard bay leaf from thickened broth, then add sauce ingredients to broth to make cream sauce. Heat through, but do not boil. Add cooked meatballs to heated cream sauce, stir gently and warm through. Serve with boiled potatoes or hot buttered noodles. Garnish with fresh snipped parsley.