Ingredients with Measurements:
- 1 pound ground beef
- 1 pound ground pork
- 2 slices white bread, crusts removed and soaked in milk
- 1 onion, finely chopped
- 2 eggs
- 1 tablespoon capers, drained and chopped
- 1 tablespoon anchovy paste
- 1 teaspoon ground allspice
- Salt and pepper to taste
- 4 cups beef broth
- 1/2 cup white wine
- 1/4 cup flour
- 1/4 cup butter
- 1/4 cup chopped fresh dill
- 1/2 cup heavy cream
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, soaked bread, chopped onion, eggs, capers, anchovy paste, allspice, salt, and pepper. Mix well.
2. Form the mixture into meatballs about the size of a golf ball.
3. In a large pot, bring the beef broth and white wine 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 to make a roux. Cook for 2-3 minutes, stirring constantly.
6. Gradually whisk in the beef broth from the pot, stirring constantly to prevent lumps. Cook for 5-7 minutes, or until the sauce has thickened.
7. Stir in the chopped dill and heavy cream. Add the meatballs back to the pot and simmer for an additional 5-10 minutes, or until the sauce has thickened and the meatballs are heated through.
8. Serve hot with additional chopped dill as a garnish.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Simmer
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 16g
Protein: 32g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef and pork.
- Panko breadcrumbs can be substituted for the white bread.
- Red wine can be substituted for the white wine.
Variations:
- Add chopped parsley or chives to the meatball mixture for additional flavor.
- Use a mixture of beef and veal for a more traditional Königsberger Klopse.
- Serve the meatballs with boiled potatoes or egg noodles instead of sauce.
Tips and tricks:
- Make sure the meatball mixture is well combined before forming into balls to ensure even cooking.
- Use a slotted spoon to remove the meatballs from the pot to prevent them from falling apart.
- If the sauce is too thick, add additional beef broth or cream 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 a saucepan over medium heat until heated through.
Presentation ideas:
Serve the meatballs and sauce in a large serving dish with additional chopped dill as a garnish.
Garnishes:
Chopped fresh dill
Pairings:
- Serve with a side salad or steamed vegetables.
- Pair with a glass of white wine, such as a Riesling or Pinot Grigio.
Suggested side dishes:
Boiled potatoes or egg noodles
Troubleshooting advice:
- If the meatballs are falling apart, add additional bread or breadcrumbs to the mixture to help bind it together.
- If the sauce is too thin, cook it for an additional 5-10 minutes to thicken it up.
Food safety advice:
Make sure the meatballs are cooked to an internal temperature of 160°F to ensure they are safe to eat.
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 sauce with capers and dill.
Flavor profiles:
Savory, slightly tangy, and creamy
Serving suggestions:
Serve hot as a main dish for dinner or lunch.
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Region: German