German Meatballs
Description:
Königsberger Klopse are traditional German meatballs made with a mixture of beef and pork, simmered in a creamy white sauce with capers and a hint of lemon. They are hearty, flavorful, and perfect when served with boiled potatoes or rice.
Ingredients:
For the Meatballs:
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1 small onion, finely chopped
- 1/4 cup breadcrumbs
- 1 egg
- 1/4 cup milk
- 2 tablespoons fresh parsley, chopped
- 2-3 anchovy fillets, finely chopped (optional, traditional but can be omitted)
- Salt and pepper, to taste
For the Broth:
- 4 cups beef or vegetable broth
- 1 bay leaf
- 4-5 peppercorns
- 1 small onion, halved
- 1 tablespoon white vinegar
For the White Sauce:
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups broth (reserved from the meatball simmering)
- 1/2 cup heavy cream
- 2 tablespoons capers, drained
- 1 tablespoon lemon juice (adjust to taste)
- Salt and pepper, to taste
Instructions:
1. Prepare the Meatballs:
- In a large mixing bowl, combine the ground beef, pork, chopped onion, breadcrumbs, egg, milk, parsley, anchovies (if using), salt, and pepper. Mix well until everything is evenly combined.
- Form the mixture into golf ball-sized meatballs (about 12-16 meatballs depending on size).
2. Cook the Meatballs:
- In a large pot, bring the broth, bay leaf, peppercorns, halved onion, and vinegar to a simmer.
- Gently lower the meatballs into the simmering broth. Let them cook for about 12-15 minutes until they are cooked through. Remove the meatballs with a slotted spoon and set them aside.
- Strain and reserve 1 1/2 cups of the broth to use for the sauce.
3. Make the White Sauce:
- In a saucepan, melt the butter over medium heat. Stir in the flour to form a roux and cook for 1-2 minutes, stirring constantly to avoid burning.
- Gradually whisk in the reserved broth, ensuring there are no lumps. Continue whisking until the sauce thickens.
- Add the heavy cream, capers, and lemon juice. Season with salt and pepper. Let the sauce simmer gently for another 3-4 minutes.
4. Combine and Serve:
- Add the meatballs back into the saucepan with the white sauce. Simmer for an additional 5 minutes to heat through and allow the flavors to meld.
- Serve the meatballs with the creamy sauce over boiled potatoes, rice, or noodles.
Total Time:
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
Nutritional Information (per serving, based on 4 servings):
- Calories: 470
- Total Fat: 34g
- Saturated Fat: 15g
- Cholesterol: 155mg
- Sodium: 800mg
- Total Carbohydrates: 12g
- Sugars: 3g
- Protein: 27g
Notes:
- Anchovies: Traditional Königsberger Klopse often include anchovies in the meatball mixture for added umami, but they can be omitted if you prefer a milder taste.
- Capers: Capers add a briny, tart flavor to the sauce, which balances well with the richness of the cream.
- Side Dishes: Serve with boiled potatoes, mashed potatoes, or even egg noodles for an authentic German meal.
These German Meatballs (Königsberger Klopse) are creamy, savory, and perfect for a comforting, hearty meal!
