Koenigs Berger Klops(Meatballs)

1. 1

   Soak in milk to cover 1 slice bread about 1-inch thick.

2. 2

   Beat well 2 eggs and add to 1 1/2 lb. finely ground meat (1/2 lb. beef, 1/2 lb. veal, 1/2 lb. pork).

3. 3

   Melt 1 tablespoon butter, saute in it until golden 1/2 cup finely chopped onion.

4. 4

   Add them to the meat. Wring the milk from the bread and add the bread to the meat along with the above ingredients.

5. 5

   Combine well.

6. 6

   Do this literally with the hands.

7. 7

   Shape lightly into 2-inch balls.

8. 8

   Drop into 5 cups boiling stock (made with 4 bouillon cubes).

9. 9

   Simmer covered for about 15 minutes.

10. 10

    Remove meat balls from the stock.

11. 11

    Make gravy of it by using for every cup of stock 2 tablespoons butter, 2 tablespoons flour; correct the seasoning.

12. 12

    Cook and stir until smooth and hot.

13. 13

    Add 2 tablespoons capers, 2 tablespoons lemon juice and 2 tablespoons chopped parsley.

14. 14

    Reheat the meatballs in the gravy.

15. 15

    Serve over boiled noodles or spaetzle (German egg dumplings).

* Per serving · 4 servings · Values may vary.

No additional tips available.