German Meatballs With Anchovies And Capers Konigsbe

Name: German Meatballs With Anchovies And Capers Konigsberger Klopse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: MEATBALLS; 1 lb ground veal shoulder; 1/2 lb ground pork shoulder; 2 cups moderately fine soft bread crumbs; 2 tablespoons minced parsley; 1 tablespoon drained minced capers; 1 tablespoon finely grated lemon rind; 1 large egg, lightly beaten; 2 teaspoons anchovy paste; 1/4 teaspoon salt; 1/8 teaspoon white pepper; 3/4 cup club soda; POACHING LIQUID; 1 (13 3/4 ounce) can beef broth; 4 cups water; SAUCE; 3 tablespoons unsalted butter; 2 medium size shallots, peeled and minced (or use scallions); 3 tablespoons all-purpose flour; 2 cups beef broth, with water reduced to two cups; 1/4 cup drained small caper; 1/2 cup sour cream, at room temperature

Servings: persons

MEATBALLS
1 lb ground veal shoulder
1/2 lb ground pork shoulder
2 cups moderately fine soft bread crumbs
2 tablespoons minced parsley
1 tablespoon drained minced capers
1 tablespoon finely grated lemon rind
1 large egg, lightly beaten
2 teaspoons anchovy paste
1/4 teaspoon salt
1/8 teaspoon white pepper
3/4 cup club soda
POACHING LIQUID
1 (13 3/4 ounce) can beef broth
4 cups water
SAUCE
3 tablespoons unsalted butter
2 medium size shallots, peeled and minced (or use scallions)
3 tablespoons all-purpose flour
2 cups beef broth, with water reduced to two cups
1/4 cup drained small caper
1/2 cup sour cream, at room temperature

1
FOR THE MEATBALLS: Mix all meatball ingredients together, using your hands.
2
NOTE: Do not taste this mixture because it contains raw pork; also be sure to wash you hands well in hot soapy water when you have finished working with the meat mixture.
3
Cover mixture and chill 2 to 3 hours until firm enough to shape easily. Roll into balls about the size of golf balls, arrange in one layer on a large tray, cover and chill 1 to 2 hours.
4
TO POACH: Bring beef broth and water to a simmer in a large heavy saucepan over moderate heat Drop half the meatballs into the liquid, and when it returns to a slow simmer, adjust burner heat as need so that it ripples steadily but gently. Poach the meatballs uncovered for 20 minutes; remove to a heatproof bowl, using a slotted spoon, cover loosely with foil and keep warm. Poach the balance of the meatballs the same way and transfer to the bowl with a slotted spoon. Re-cover with foil and keep warm.
5
FOR THE SAUCE: Boil poaching liquid hard until it has reduced to 2 cups-about 20 minutes. Meanwhile, melt the butter in a small heavy saucepan over moderately low heat; add shallots and stir fry about 5 minutes until limp and golden but not brown. Blend in flour and mellow 2 to 3 minutes over low heat. When poaching liquid has reduced sufficiently, whisk about half of it into the flour paste, stir this mixture back into pan of poaching liquid and cook, stirring constantly, until thickened and smooth-about 3 minutes. Stir in the capers, then return all meatballs to pan and warm them very slowly in the sauce for 10 to 15 minutes with the kettle lid set on askew.
6
NOTE: If you turn burner heat to lowest point, you can hold the meatballs at this point for nearly an hour; just make certain that the sauce does not boil. (Use a flame tamer underneath the saucepan.) And if the sauce should thicken too much, thin with a little water.
7
When ready to serve, smooth the sour cream into the sauce and warm, stirring ever so gently so as not to damage the fragile meatballs, for about 5 minutes longer. Serve with boiled new potatoes an assertive green vegetable such as Brussels sprouts or broccoli.
8
Jean Anderson Cooks.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: MEATBALLS, 1 lb ground veal shoulder, 1/2 lb ground pork shoulder, 2 cups moderately fine soft bread crumbs, and more.

Yes, German Meatballs With Anchovies And Capers Konigsberger Klopse falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

German Meatballs With Anchovies And Capers Konigsberger Klopse

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions