German Meatballs Königsberger Klopse Food

GERMAN MEATBALLS, KöNIGSBERGER KLOPSE

Steps:

• Heat the 2 tablespoons butter in a small frying pan and cook the cup of onions over medium heat until they are soft. Do not brown them. Sprinkle a little salt over the onions as they cook. When they are translucent and soft, remove from the pan and set aside to cool.
• Once the onions are cool, mix all the meatball ingredients together in a bowl. Form into small meatballs with a teaspoon. You can make them bigger, but a heaping teaspoon makes a nice size.
• Heat the broth in pot large enough to fit all your meatballs. A wide, deep saute pan with a lid is a good choice. Once the broth is simmering, turn the heat down to as low as it will go and add the meatballs carefully. If they're not all submerged in the broth it will be OK. Cover the pot and let the meatballs cook gently for 25 minutes. Carefully remove them and set them aside.
• Pour out the broth and save it. Wipe the pan with a paper towel and set it back on the heat. Add the 3 tablespoons butter and turn the heat to medium-high. Cook the onions until they're translucent. Don't brown them. Add the flour and mix well. Cook this over medium heat, stirring often, until everything is the color or coffee-with-cream. Add the hot broth a little at a time, stirring constantly. Keep adding it until you have a sauce the consistency of thin gravy -- not as thick as Thanksgiving gravy, not thin like soup. You probably will not need the whole quart.
• Return the meatballs to the sauce and add the capers. Heat through on low heat, then add the parsley.
• Serve with the sour cream at the table. Have people mix it in when they eat. This will prevent the cream from curdling and will let people make the dish as creamy as they want. Grind black pepper over everything and eat!

KONIGSBERGER KLOPSE (GERMAN MEATBALLS IN CREAMY CAPER SAUCE)

Steps:

• 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!). 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.
• Add the cooked meatballs to the heated sauce, stir gently and warm through.
• To Serve:.
• Serve Meatballs and Cream Sauce with boiled new potatoes (salzkartoffel) or hot buttered spaetzle noodles, and German Rotkohl recipe #108449. Sprinkle with snipped fresh parsley, for garnish.
• To 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.

KONIGSBERGER KLOPSE (GERMAN MEATBALLS)

Steps:

• Put veal in mixing bowl. Add pepper to taste.
• Heat 1 teaspoon of butter in saucepan and add onion and garlic. Cook, stirring, until wilted. Add mixture to veal. Add bread crumbs, parsley, chives and nutmeg. Shape mixture into 28 balls of equal size.
• Heat remaining butter in saucepan and add flour, stirring with wire whisk. When blended and smooth, add broth and wine, stirring rapidly with whisk. Add meatballs to simmering sauce. Stir gently from time to time so they cook evenly, about 25 minutes.
• Beat sour cream with the egg yolk and lemon juice. Beat in a little of hot sauce. Add mixture to meatballs. Add the cherry peppers. Heat briefly without boiling. If mixture boils, sauce may curdle. Serve hot with mashed potatoes or rice.

KöNIGSBERGER KLOPSE

Steps:

• Emerge rolls in milk or water. Allow to sit for 10 min. Drain and press out excess liquid.
• Finely chop onion.
• To a large bowl add ground meat, drained rolls, onion, eggs, bread crumbs, anchovy paste, salt, and pepper and knead with hands until well combined and smooth.
• Shape 16 dumplings and set aside.
• Add liquid and spices to a large pot.
• Cut onions into quarters and add also to the pot.
• Bring mixture to a simmer, add dumplings, and cook for about 10 min. or until done. Make sure that the liquid is only simmering not boiling.
• Remove dumplings from the liquid and keep warm.
• Strain liquid into a bowl. Remove spices. Keep onions and about 3 cups of the cooking liquid
• To a medium sized pot add butter and melt.
• Add flour and stir on medium heat until lightly brown.
• Add about 2 cups of the cooking liquid and bring to a boil Mix well to remove any lumps.
• Lower the heat to medium-low and stir in heavy cream. Make sure the liquid is no longer boiling.
• In a small bowl mix egg yolks and sugar. Add to the pot and mix well.
• Add drained capers, lemon juice, and salt and pepper to taste.
• Place the onions and the dumplings into the sauce and let sit for about 15 min.

GERMAN MEATBALLS WITH ANCHOVIES AND CAPERS KONIGSBERGER KLOPSE

Steps:

• FOR THE MEATBALLS: Mix all meatball ingredients together, using your hands.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• Serves 4 to 6.
• Jean Anderson Cooks.