Ingredients with Measurements:
- 500g ground beef
- 500g ground pork
- 2 eggs
- 2 slices of white bread, soaked in milk
- 1 onion, finely chopped
- 1 tbsp capers, drained and chopped
- 1 tbsp anchovy paste
- 1 tsp ground allspice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup flour
- 4 cups beef broth
- 1/2 cup heavy cream
- 3 tbsp Dijon mustard
- 2 tbsp butter
- 2 tbsp chopped parsley
Special equipment needed:
- Large mixing bowl
- Large pot
- Skimmer or slotted spoon
- Whisk
- Saucepan
Step-by-step instructions:
1. In a large mixing bowl, combine the ground beef, ground pork, eggs, soaked bread, onion, capers, anchovy paste, allspice, salt, and black pepper. Mix well until all ingredients are fully incorporated.
2. Shape the mixture into meatballs, about 2 inches in diameter.
3. Roll the meatballs in flour to coat.
4. In a large pot, bring the beef broth to a boil.
5. Add the meatballs to the pot and reduce the heat to a simmer.
6. Cook the meatballs for 20-25 minutes, or until cooked through.
7. Using a skimmer or slotted spoon, remove the meatballs from the pot and set aside.
8. In a saucepan, melt the butter over medium heat.
9. Whisk in the flour to create a roux.
10. Gradually whisk in the beef broth from the pot, stirring constantly to prevent lumps.
11. Add the heavy cream and Dijon mustard to the saucepan and whisk until fully combined.
12. Simmer the sauce for 5-10 minutes, or until thickened.
13. Add the meatballs back to the pot and simmer for an additional 5 minutes.
14. Serve the Königsberger Klopse with Mustard Sauce hot, garnished with chopped parsley.
Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
5. Temperature:
Cook the meatballs on a simmer.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 545
Fat: 34g
Carbohydrates: 23g
Protein: 37g
Sodium: 1610mg
Substitutions for ingredients:
- Ground veal or turkey can be substituted for the ground pork.
- White wine can be substituted for some or all of the beef broth in the sauce.
- Cornstarch can be substituted for the flour in the sauce to make it gluten-free.
Variations:
- Add chopped parsley or dill to the meatball mixture for extra flavor.
- Use a combination of beef and veal broth for a richer flavor.
- Add sliced mushrooms to the sauce for a heartier dish.
Tips and tricks:
- Soak the bread in milk for at least 10 minutes to ensure it is fully softened.
- Use a cookie scoop or ice cream scoop to portion out the meatballs for even sizes.
- To prevent the meatballs from falling apart, do not overcrowd the pot while cooking.
Storage instructions:
Leftover Königsberger Klopse with Mustard 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 pot over medium heat until heated through.
Presentation ideas:
Serve the Königsberger Klopse with Mustard Sauce in a large serving dish, garnished with chopped parsley.
Garnishes:
Chopped parsley or dill can be used as a garnish.
Pairings:
This dish pairs well with boiled potatoes or egg noodles.
Suggested side dishes:
- Braised red cabbage
- Roasted Brussels sprouts
- Green beans with almonds
Troubleshooting advice:
- If the meatballs are falling apart, try adding more flour to the mixture to help bind it together.
- If the sauce is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Make sure the meatballs are fully cooked before serving.
- Store 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, which is now part of Russia. The dish is made with meatballs in a creamy sauce, flavored with capers and anchovy paste.
Flavor profiles:
This dish has a savory and slightly tangy flavor from the capers and anchovy paste, balanced by the creamy mustard sauce.
Serving suggestions:
Serve this dish with a glass of German beer or white wine.
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Region: German