German Meatballs (Konigsberger Klopse)

Laura’s German cousin and her husband visited us years ago and made this for us. We really liked it and continue to make it from time to time. It seemed an appropriately hearty meal to serve as the wind was blowing hard and snow was falling outside. If you can, use breadcrumbs made from day-old bread. Last night I used Panko and the meatballs were not sticking together like they should. You might also want to soften the breadcrumbs with a bit of milk before combining them with the meat. This dish is traditionally served with boiled potatoes.

Ingredients:

FOR THE MEATBALLS:

1 medium onion, diced
1 pound ground beef
1 pound ground pork
2 egg whites, reserving the yolks
1/2 cup bread crumbs
2 teaspoons Dijon mustard
salt and pepper, to taste

FOR THE SAUCE:

4 cups water
2 tablespoons kosher salt
1/2 stick butter
4 anchovy fillets
4 tablespoons flour
4 tablespoons milk
2 tablespoons capers
1/2 lemon, juiced

Method:

1. In a large pot or dutch oven, add 4 cups water and enough kosher salt so that water tastes salty, but not as salty as sea water. Bring to a boil.

2. Combine first six ingredients in large bowl. Add salt and pepper and taste a bit of the mixture for correct seasoning.

3. Roll into meatballs about 1 1/2 inches in diameter (golf ball sized.) You should wind up with about 16 finished meatballs, so each meatball should weigh about 2 oz. Place on waxed paper.

4. When water is boiling carefully add half the meatballs and reduce heat to a slow boil. Cook for 15 minutes. Extract with a slotted spoon and set aside. Repeat with remaining meatballs.

5. Strain the boiling liquid. Reserve 3 cups.

6. Melt butter in the now-empty boiling pot. Add anchovies and mash with a fork. Add flour and stir to combine and cook for a few minutes.

7. Now add the boiling liquid and blend carefully so there are no lumps. Bring to a low boil and cook liquid for 5 minutes, stirring occasionally.

8. Turn heat to low to stop boiling. Blend egg yolks with milk. Temper with a bit of the hot liquid then add slowly to the sauce, blending constantly.

9. Add capers, lemon juice and salt and pepper to taste. Adjust seasonings.

10. Add reserved meatballs and let them heat up for 5 minutes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s