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!