Ingredients with Measurements:
- 1 pound ground beef
- 1 pound ground pork
- 1 onion, finely chopped
- 2 slices of white bread, soaked in milk
- 2 eggs
- 1 tablespoon capers
- 1 tablespoon anchovy paste
- 1 tablespoon mustard
- 1 tablespoon flour
- 1 tablespoon butter
- 1 cup beef broth
- 1 cup heavy cream
- Salt and pepper to taste
- Lemon wedges for serving
Special equipment needed:
- Large mixing bowl
- Large pot or Dutch oven
- Wooden spoon or spatula
- Meatball scoop or spoon
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, combine the ground beef, ground pork, finely chopped onion, soaked bread, eggs, capers, anchovy paste, mustard, salt, and pepper. Mix well with your hands until all ingredients are evenly combined.
2. Use a meatball scoop or spoon to form the mixture into small balls, about the size of a golf ball.
3. In a large pot or Dutch oven, melt the butter over medium heat. Add the flour and whisk until smooth.
4. Slowly pour in the beef broth and whisk until the mixture is smooth and thickened.
5. Add the meatballs to the pot and gently stir to coat them with the sauce.
6. Cover the pot and simmer over low heat for 30 minutes, stirring occasionally.
7. After 30 minutes, add the heavy cream to the pot and stir gently to combine.
8. Simmer for an additional 10-15 minutes until the meatballs are cooked through and the sauce has thickened.
9. Serve hot with lemon wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 35g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
Ground turkey or chicken can be substituted for the ground beef and pork.
Variations:
Add chopped parsley or dill to the meatball mixture for added flavor.
Tips and tricks:
Soak the bread in milk for at least 10 minutes to ensure it is fully softened before adding it to the meatball mixture.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the meatballs and sauce in a large serving dish, garnished with lemon wedges and chopped parsley.
Garnishes:
Lemon wedges and chopped parsley
Pairings:
Serve with boiled potatoes or egg noodles.
Suggested side dishes:
Cucumber salad or beet salad
Troubleshooting advice:
If the sauce is too thin, whisk in a little more flour to thicken it.
Food safety advice:
Make sure the meatballs are cooked through to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Berliner Königsberger Klopse is a traditional German dish that originated in the city of Königsberg, which is now part of Russia. The dish is made with meatballs in a creamy white sauce flavored with capers and anchovy paste.
Flavor profiles:
Savory, tangy, creamy
Serving suggestions:
Serve hot with boiled potatoes or egg noodles and a side salad.
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Region: German