Ingredients with Measurements:
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/2 cup milk
- 2 eggs
- 1 onion, finely chopped
- 1 tablespoon capers, drained
- 1 tablespoon anchovy paste
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups beef broth
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large mixing bowl
- Large pot
- Whisk
- Slotted spoon
- Small saucepan
Step-by-step instructions:
1. In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, eggs, onion, capers, anchovy paste, lemon juice, salt, and black pepper. Mix well to combine.
2. Using your hands, shape the mixture into small meatballs, about 2 inches in diameter.
3. In a large pot, bring the beef broth to a simmer over medium heat. Add the meatballs to the pot and simmer for 20-25 minutes, or until cooked through.
4. Using a slotted spoon, remove the meatballs from the pot and set aside.
5. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, or until the mixture is lightly browned.
6. Gradually whisk in the sour cream, stirring constantly to prevent lumps from forming.
7. Add the sour cream sauce to the pot with the beef broth and stir to combine.
8. Return the meatballs to the pot and simmer for an additional 5-10 minutes, or until heated through.
9. Serve the Königsberger Klopse hot, garnished with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 28g
Saturated Fat: 12g
Cholesterol: 175mg
Sodium: 1500mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 4g
Protein: 30g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef and pork.
- Panko breadcrumbs can be substituted for regular breadcrumbs.
- White wine can be substituted for the lemon juice.
Variations:
- Add diced potatoes to the pot with the meatballs for a heartier dish.
- Use dill instead of parsley for a different flavor profile.
- Make a creamier sauce by adding more sour cream or heavy cream.
Tips and tricks:
- Wet your hands before shaping the meatballs to prevent the mixture from sticking to your hands.
- If the sauce is too thick, add more beef broth to thin it out.
- To make the dish more flavorful, add a bay leaf and a few whole peppercorns to the beef broth before simmering the meatballs.
Storage instructions:
Store leftover Königsberger Klopse in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Königsberger Klopse in a pot over medium heat until heated through.
Presentation ideas:
Serve the Königsberger Klopse in individual bowls or on a platter with the sauce spooned over the top. Garnish with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve with boiled potatoes or mashed potatoes.
- A side salad or steamed vegetables would also be a good accompaniment.
Suggested side dishes:
- Boiled potatoes
- Mashed potatoes
- Side salad
- Steamed vegetables
Troubleshooting advice:
- If the meatballs are falling apart, add more breadcrumbs to the mixture to help bind it together.
- If the sauce is too thin, whisk in a slurry of cornstarch and water to thicken it.
Food safety advice:
- Make sure the meatballs are cooked through to an internal temperature of 160°F 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 sour cream sauce and is typically served with boiled potatoes.
Flavor profiles:
Savory, tangy, and slightly salty
Serving suggestions:
Serve the Königsberger Klopse with boiled or mashed potatoes and a side salad or steamed vegetables for a complete meal.
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Region: German