Ingredients with Measurements:
- 1 pound ground beef
- 1 pound ground pork
- 1/2 cup breadcrumbs
- 1/2 cup milk
- 2 eggs
- 1 onion, finely chopped
- 2 tablespoons capers
- 1 tablespoon anchovy paste
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 4 cups beef broth
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons flour
- 1/4 cup white wine
- 2 tablespoons lemon juice
- 1/4 cup chopped parsley
Special equipment needed:
- Large mixing bowl
- Large pot
- Skillet
- Whisk
- Slotted spoon
Step-by-step instructions:
1. In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, eggs, onion, capers, anchovy paste, nutmeg, salt, and pepper. Mix well until all ingredients are evenly distributed.
2. Form the mixture into small meatballs, about 1-2 inches in diameter.
3. In a large pot, bring the beef broth to a boil. Add the meatballs and reduce the heat to a simmer. Cook for 20-25 minutes, or until the meatballs are cooked through.
4. Using a slotted spoon, remove the meatballs from the pot and set aside.
5. In a skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
6. Slowly whisk in the white wine, lemon juice, and heavy cream. Cook for 2-3 minutes, or until the sauce has thickened.
7. Add the meatballs back to the pot with the beef broth. Pour the sauce over the meatballs and stir gently to coat.
8. Garnish with chopped parsley and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Simmer
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 28g
Saturated Fat: 12g
Cholesterol: 180mg
Sodium: 1100mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 3g
Protein: 30g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef and pork.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Chicken broth can be used instead of beef broth.
- Sour cream can be used instead of heavy cream.
Variations:
- Add diced potatoes to the pot with the meatballs for a heartier dish.
- Use ground veal instead of ground beef and pork for a more traditional recipe.
- Add chopped dill to the sauce for a fresh herb flavor.
Tips and tricks:
- Make sure to mix the meatball mixture well to ensure even distribution of ingredients.
- Use a slotted spoon to remove the meatballs from the pot to prevent them from falling apart.
- If the sauce is too thick, add a little more beef broth to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Königsberger Klopse with Anchovies in a large serving bowl or on individual plates.
Garnishes:
Garnish with chopped parsley.
Pairings:
Serve with boiled potatoes or mashed potatoes.
Suggested side dishes:
- Braised red cabbage
- Roasted carrots
- Green beans with almonds
Troubleshooting advice:
- If the meatballs are falling apart, add more breadcrumbs to the mixture.
- If the sauce is too thin, whisk in a little more flour.
Food safety advice:
Make sure to cook the meatballs to an internal temperature of 160°F to ensure they are fully cooked.
Food history:
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 sauce and is typically served with boiled potatoes.
Flavor profiles:
Savory, salty, creamy, tangy
Serving suggestions:
Serve hot as a main dish.
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Region: German