Konigsberger Klopse (german Meatballs In Creamy Caper Sauce)

Name: Konigsberger Klopse (german Meatballs In Creamy Caper Sauce)
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Cuisine: German, European
Ingredients: 3 Tbsps anchovy paste or crushed anchovy fillets (alternatively you may use sardines or herring); 1 bay leaf; 10 black peppercorns; 296 milliliters fine plain breadcrumbs (I use Progresso plain breadcrumbs, grandmother used a ground up hard roll); 1 serving Broth; 59 milliliters melted butter; 2 Tbsps capers; 59 milliliters cider vinegar; 118 milliliters good quality dry white wine (I use fume blanc or extra dry champagne); 4 eggs , slightly beaten; 59 milliliters snipped fresh parsley , for garnish; 1 teaspoons ground black pepper; 454 grams ground pork; 454 grams ground sirloin; 454 grams ground veal; 1 serving Sauce; 1 lemon, juice of; 1 teaspoon kosher salt; 1 small lemon, zest of , small finely chopped; 1 ball Meat; 118 milliliters milk; 237 milliliters good quality sour cream; 907 grams box chicken stock or vegetable stock; 1 medium white onion, finely chopped

Konigsberger Klopse (german Meatballs In Creamy Caper Sauce)

Konigsberger Klopse (german Meatballs In Creamy Caper Sauce) might be a good recipe to expand your main course repertoire. This recipe makes 1 servings with 4830 calories, 310g of protein, and 317g of fat each. This recipe covers 84% of your daily requirements of vitamins and minerals. If you have butter, kosher salt, juice of lemon, and a few other ingredients on hand, you can make it. This recipe is typical of European cuisine. From preparation to the plate, this recipe takes about 1 hour and 45 minutes. Königsberger Klopse - German Meatballs in A Creamy Caper Sauce, Meatballs in Caper Sauce (Konigsberger Klopse), and Destroyed Kitchen German Meatballs with Caper Sauce are very similar to this recipe.

Instructions

In a large saucepan or Dutch oven such as Le Creuset, heat broth ingredients (stock, bay leaf, cider vinegar, white wine, peppercorns, and 2 tablespoons capers) to a simmer over medium heat.Meanwhile, combine meatball ingredients, mix well.Form meat mixture into golf-ball sized balls (note: mixture will be a bit sticky and delicate to work with, but this is normal, and the result will be a moist and tender meatball!).

Ingredients you will need

Apple Cider Vinegar

Peppercorns

White Wine

Bay Leaves

Meatballs

Capers

Stock

Meat

Equipment you will use

Dutch Oven

Sauce Pan

Roll them in flour, and carefully place into hot broth; simmer each batch for 15 minutes, but do not boil. (Tip: do not crowd meatballs, ie only simmer about 10-12 meatballs at a time). Note that the broth will thicken as you add the flour covered meatballs, which will make a nice sauce.Carefully remove meatballs from the hot broth with a slotted spoon, and keep them warm in a covered bowl stored in the oven while making the sauce. Discard bay leaf.To Make Cream Sauce:.To hot broth stir in the sauce ingredients and heat through, but do not boil.

Ingredients you will need

Sauce

Meatballs

Bay Leaves

Broth

All Purpose Flour

Roll

Equipment you will use

Slotted Spoon

Bowl

Oven

Add the cooked meatballs to the heated sauce, stir gently and warm through.To

Ingredients you will need

Meatballs

Sauce

Serve:.

Serve Meatballs and Cream Sauce with boiled new potatoes (salzkartoffel) or hot buttered spaetzle noodles, and German Rotkohl recipe #10844

Ingredients you will need

New Potato

Cream Sauce

Meatballs

Pasta

Red Cabbage

Sprinkle with snipped fresh parsley, for garnish.To

Ingredients you will need

Fresh Parsley

Serve as an Appetizer:.Make the meatballs smaller and serve warm from the crock pot with toothpicks, buttered rolls and potato salad recipe #309891.Freezes well.

Ingredients you will need

Potato Salad