Ingredients with Measurements:
- 1 pound ground veal
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/2 cup milk
- 1 onion, finely chopped
- 2 eggs
- 1 tablespoon capers, drained
- 1 tablespoon anchovy paste
- 1 tablespoon chopped parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 4 cups beef broth
- 1/2 cup white wine
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons flour
- 2 tablespoons horseradish
- 1 tablespoon lemon juice
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 veal, ground pork, breadcrumbs, milk, onion, eggs, capers, anchovy paste, parsley, salt, black pepper, and nutmeg. Mix well.
2. Using wet hands, shape the mixture into 2-inch balls.
3. In a large pot, bring the beef broth and white wine to a boil. Add the meatballs and reduce the heat to low. Simmer for 20 minutes.
4. In a skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until the mixture turns golden brown.
5. Gradually whisk in the heavy cream, horseradish, and lemon juice. Cook for 2-3 minutes, until the sauce thickens.
6. Using a slotted spoon, transfer the meatballs to a serving dish. Pour the horseradish sauce over the meatballs.
7. Garnish with chopped parsley, if desired.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Simmer the meatballs in the beef broth and white wine over low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 25g
Saturated Fat: 12g
Cholesterol: 190mg
Sodium: 1200mg
Carbohydrates: 20g
Fiber: 1g
Sugar: 4g
Protein: 35g
Substitutions for ingredients:
- Ground beef or ground turkey can be used instead of ground veal and ground 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 chopped dill to the meatball mixture for a different flavor.
- Serve the meatballs with boiled potatoes or mashed potatoes instead of a sauce.
- Use a different type of sauce, such as a tomato-based sauce or a creamy mushroom sauce.
Tips and tricks:
- Wetting your hands before shaping the meatballs will prevent the mixture from sticking to your hands.
- Make sure the meatballs are fully cooked before serving.
- If the sauce is too thick, add a little more heavy cream or beef broth to thin it out.
Storage instructions:
Leftover meatballs and sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the meatballs and sauce in a skillet over low heat. Cook until heated through, stirring occasionally.
Presentation ideas:
Serve the meatballs and sauce in a large serving dish, garnished with chopped parsley.
Garnishes:
Chopped parsley can be used as a garnish.
Pairings:
Königsberger Klopse with Horseradish Sauce pairs well with boiled potatoes or mashed potatoes.
Suggested side dishes:
Boiled potatoes or mashed potatoes are suggested side dishes.
Troubleshooting advice:
If the meatballs are falling apart, add more breadcrumbs to the mixture to help bind it together.
Food safety advice:
Make sure the meatballs are fully cooked before serving 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 white sauce, typically flavored with capers and anchovy paste.
Flavor profiles:
Königsberger Klopse with Horseradish Sauce has a savory and slightly tangy flavor from the meatballs and capers, with a creamy and slightly spicy horseradish sauce.
Serving suggestions:
Serve Königsberger Klopse with Horseradish Sauce as a main course for dinner.
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Region: German