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!

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.

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.