Ingredients with Measurements:
- 1 pound ground beef
- 1 pound ground pork
- 1 onion, finely chopped
- 2 slices of bread, soaked in milk and squeezed dry
- 2 eggs
- 1 tablespoon capers, drained and chopped
- 1 tablespoon anchovy paste
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup beef broth
- 1/2 cup heavy cream
- 1/4 cup white wine vinegar
- Salt and pepper to taste
- 1 bay leaf
- 1/4 teaspoon ground allspice
Special equipment needed:
- Large mixing bowl
- Large pot
- Skillet
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. In a large mixing bowl, combine the ground beef, ground pork, chopped onion, soaked bread, eggs, capers, salt, and pepper. Mix well until all ingredients are evenly distributed.
2. Shape the mixture into small meatballs, about 1-2 inches in diameter.
3. In a large pot, bring water to a boil. Add the meatballs and bay leaf to the pot and simmer for 15-20 minutes, or until the meatballs are cooked through.
4. In a skillet, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
5. Gradually add the beef broth, whisking constantly to prevent lumps from forming. Add the heavy cream, white wine vinegar, anchovy paste, allspice, salt, and pepper. Whisk until well combined.
6. Bring the sauce to a simmer and cook for 5-7 minutes, or until the sauce has thickened.
7. Remove the meatballs from the pot using a slotted spoon and transfer them to the skillet with the sauce. Gently stir to coat the meatballs with the sauce.
8. Serve the Königsberger Klopse with Anchovy Sauce hot, garnished with chopped parsley or capers.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
5. Temperature:
Simmer the meatballs in boiling water and cook the sauce over medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 480
Fat: 32g
Carbohydrates: 12g
Protein: 36g
Sodium: 820mg
Substitutions for ingredients:
- Ground beef and pork can be substituted with ground veal or chicken.
- White wine vinegar can be substituted with apple cider vinegar or lemon juice.
- Anchovy paste can be substituted with Worcestershire sauce or fish sauce.
Variations:
- Add chopped parsley or dill to the meatball mixture for extra flavor.
- Serve the Königsberger Klopse with boiled potatoes or mashed potatoes.
- Use chicken broth instead of beef broth for a lighter version of the sauce.
Tips and tricks:
- Make sure to squeeze the excess milk from the soaked bread before adding it to the meatball mixture.
- Use a cookie scoop or a spoon to shape the meatballs for a more uniform size.
- If the sauce is too thick, add more beef broth or heavy cream to thin it out.
Storage instructions:
Store the leftover Königsberger Klopse with Anchovy Sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Königsberger Klopse with Anchovy Sauce in a skillet over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the Königsberger Klopse with Anchovy Sauce in a deep dish or a bowl, garnished with chopped parsley or capers.
Garnishes:
Chopped parsley or capers can be used as a garnish for the Königsberger Klopse with Anchovy Sauce.
Pairings:
Serve the Königsberger Klopse with Anchovy Sauce with a side of boiled potatoes or mashed potatoes. A green salad or steamed vegetables would also make a great side dish.
Suggested side dishes:
Boiled potatoes, mashed potatoes, green salad, steamed vegetables.
Troubleshooting advice:
- If the meatballs are falling apart, add more bread or breadcrumbs to the mixture to bind it together.
- If the sauce is too thin, cook it for a few more minutes to thicken it.
Food safety advice:
Make sure to cook the meatballs thoroughly to an internal temperature of 160°F to prevent foodborne illness.
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 flavored with capers and anchovies.
Flavor profiles:
The Königsberger Klopse with Anchovy Sauce has a savory and slightly tangy flavor, with hints of capers and allspice.
Serving suggestions:
Serve the Königsberger Klopse with Anchovy Sauce as a main course for lunch or dinner.
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Region: German