Ingredients with Measurements:
- 1 pound ground beef
- 1 pound ground pork
- 1 onion, finely chopped
- 2 slices of white bread, crusts removed
- 1/2 cup milk
- 2 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup all-purpose flour
- 2 tablespoons butter
- 2 cups beef broth
- 1/2 cup heavy cream
- 1 cup sliced mushrooms
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large mixing bowl
- Large skillet
- Large pot
- Slotted spoon
Step-by-step instructions:
1. In a large mixing bowl, combine the ground beef, ground pork, chopped onion, bread slices (soaked in milk and squeezed dry), eggs, salt, pepper, and nutmeg. Mix well until all ingredients are combined.
2. Shape the mixture into small meatballs, about 1-2 inches in diameter.
3. In a large skillet, melt the butter over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes.
4. Remove the meatballs from the skillet with a slotted spoon and set aside.
5. In the same skillet, add the flour and stir until it is well combined with the remaining butter. Cook for 1-2 minutes, stirring constantly.
6. Slowly pour in the beef broth, stirring constantly to prevent lumps from forming. Bring the mixture to a boil, then reduce the heat and let it simmer for 5-7 minutes, or until the sauce has thickened.
7. Add the sliced mushrooms to the skillet and cook for another 2-3 minutes, or until they are tender.
8. Stir in the heavy cream and chopped parsley, then add the meatballs back to the skillet. Let the mixture simmer for another 5-7 minutes, or until the meatballs are cooked through and the sauce is thick and creamy.
9. Serve the Königsberger Klopse hot, garnished with additional chopped parsley if desired.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Skillet: Medium heat
Pot: Simmer
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 17g
Protein: 30g
Sodium: 800mg
Substitutions for ingredients:
- Ground beef and pork can be substituted with ground turkey or chicken.
- White bread can be substituted with whole wheat bread or gluten-free bread.
- Heavy cream can be substituted with half-and-half or whole milk.
- Mushrooms can be substituted with any other type of mushroom or omitted altogether.
Variations:
- Add capers to the sauce for a more traditional Königsberger Klopse recipe.
- Use chicken broth instead of beef broth for a lighter sauce.
- Add diced potatoes to the skillet with the meatballs for a heartier dish.
Tips and tricks:
- Make sure to squeeze the excess milk out of the bread slices before adding them to the meat mixture.
- Use a slotted spoon to remove the meatballs from the skillet to prevent excess grease from getting into the sauce.
- If the sauce is too thick, add more beef broth or water to thin it out.
Storage instructions:
Store any leftover Königsberger Klopse in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Königsberger Klopse in a skillet over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the Königsberger Klopse in a large serving dish, garnished with chopped parsley and accompanied by a side of boiled potatoes or egg noodles.
Garnishes:
Chopped fresh parsley
Pairings:
- German beer, such as a Pilsner or Hefeweizen
- White wine, such as a Riesling or Pinot Grigio
Suggested side dishes:
- Boiled potatoes
- Egg noodles
- Steamed vegetables, such as green beans or carrots
Troubleshooting advice:
- If the meatballs are falling apart, add more bread or flour to the mixture to help bind it together.
- If the sauce is too thin, let it simmer for a few more minutes to thicken it up.
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 consume within 3 days.
Food history:
Königsberger Klopse is a traditional German dish that originated in the city of Königsberg (now Kaliningrad, Russia) in the 19th century. It is made with meatballs in a creamy sauce, typically flavored with capers and lemon juice.
Flavor profiles:
Savory, creamy, slightly tangy
Serving suggestions:
Serve the Königsberger Klopse as a main dish for dinner or lunch. It can also be served as an appetizer or snack.
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Region: German