Ingredients with Measurements:
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/2 cup milk
- 1 egg
- 1 onion, finely chopped
- 2 tablespoons capers, drained and chopped
- 1 tablespoon anchovy paste
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 slices bacon, chopped
- 1 onion, sliced
- 2 cups beef broth
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large mixing bowl
- Large skillet
- Large pot
- Whisk
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, finely chopped onion, capers, anchovy paste, Dijon mustard, salt, and black pepper. Mix well until fully combined.
2. Form the mixture into small meatballs, about 1-2 inches in diameter.
3. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
4. In the same skillet, add the sliced onion and cook until softened and lightly browned, about 5-7 minutes. Remove the onion with a slotted spoon and set aside.
5. In the same skillet, add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove the meatballs with a slotted spoon and set aside.
6. In a large pot, bring the beef broth to a simmer. Add the cooked meatballs and simmer for 10-15 minutes, or until cooked through.
7. In a small bowl, whisk together the heavy cream, butter, and flour until smooth. Add the mixture to the pot with the meatballs and broth, stirring constantly until the sauce thickens, about 5-7 minutes.
8. Add the cooked bacon and onion to the pot and stir to combine. Simmer for an additional 5-10 minutes, or until heated through.
9. Serve the Königsberger Klopse with Bacon and Onion hot, garnished with chopped fresh parsley.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
5. Temperature:
Medium heat for cooking the bacon, onion, and meatballs. Simmer for the broth and sauce.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 460
Total fat: 28g
Saturated fat: 13g
Cholesterol: 155mg
Sodium: 1460mg
Total carbohydrates: 18g
Dietary fiber: 1g
Sugar: 4g
Protein: 33g
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. White wine can be used instead of beef broth.
Variations:
Add chopped pickles or green olives to the meatball mixture for added flavor. Use sour cream instead of heavy cream for a tangier sauce. Serve over mashed potatoes or egg noodles.
Tips and tricks:
Make sure to fully combine the meatball mixture so that the meatballs hold together when cooking. Use a slotted spoon to remove the cooked bacon, onion, and meatballs from the skillet to keep the excess grease out of the dish.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Königsberger Klopse with Bacon and Onion in a saucepan over medium heat until heated through.
Presentation ideas:
Serve the dish in a large serving bowl or on individual plates. Garnish with chopped fresh parsley for added color.
Garnishes:
Chopped fresh parsley or chives can be used as a garnish.
Pairings:
Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
Mashed potatoes, egg noodles, or roasted vegetables.
Troubleshooting advice:
If the sauce is too thin, add more flour and butter to thicken it. If the meatballs are falling apart, add more breadcrumbs to the mixture.
Food safety advice:
Make sure to cook the meatballs to an internal temperature of 160°F to ensure they are fully cooked. Store any leftovers in the refrigerator and discard after 3 days.
Food history:
Königsberger Klopse is a traditional German dish that originated in the city of Königsberg, which is now part of Russia. The dish consists of meatballs made from ground beef or veal, served in a creamy white sauce with capers and lemon juice.
Flavor profiles:
The dish has a savory and slightly tangy flavor from the capers and anchovy paste, with a creamy and rich sauce.
Serving suggestions:
Serve the Königsberger Klopse with Bacon and Onion as a main course for dinner.
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Region: German