Ingredients with Measurements:
- 1 lb ground beef
- 1 lb ground pork
- 2 slices of white bread, crusts removed and soaked in milk
- 1 onion, finely chopped
- 2 eggs
- 2 tbsp capers, drained and chopped
- 2 tbsp anchovy paste
- 1 tsp ground allspice
- Salt and pepper to taste
- 4 cups beef broth
- 1 bay leaf
- 1/2 cup heavy cream
- 2 tbsp butter
- 2 tbsp flour
- 1 lb spinach, washed and chopped
- Lemon wedges for serving
Special equipment needed:
- Large mixing bowl
- Large pot
- Skillet
- Whisk
- Immersion blender or regular blender
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 until everything is evenly combined.
2. Shape the mixture into meatballs about the size of a golf ball.
3. In a large pot, bring the beef broth to a simmer. Add the bay leaf and the meatballs. Cover and simmer for 20-25 minutes, or until the meatballs are cooked through.
4. Remove the meatballs from the pot with a slotted spoon and set aside.
5. In a skillet, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
6. Slowly pour in the beef broth from the pot, whisking constantly to prevent lumps from forming. Add the heavy cream and continue to whisk until the sauce is smooth and thickened.
7. Add the chopped spinach to the sauce and cook for 5-7 minutes, or until the spinach is wilted and tender.
8. Use an immersion blender or transfer the sauce to a regular blender and blend until smooth.
9. Return the meatballs to the pot with the sauce and heat through.
10. Serve the Königsberger Klopse with Spinach Sauce hot, with lemon wedges on the side.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
5. Temperature:
Simmer the meatballs in the beef broth over medium-low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Fat: 28g
Carbohydrates: 12g
Protein: 38g
Sodium: 1200mg
Sugar: 3g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef and pork.
- Panko breadcrumbs can be used instead of white bread.
- Dill pickles can be used instead of capers.
- Cornstarch can be used instead of flour to thicken the sauce.
Variations:
- Serve the Königsberger Klopse with boiled potatoes or spaetzle instead of spinach sauce.
- Add chopped parsley or dill to the meatball mixture for extra flavor.
- Use chicken broth instead of beef broth for a lighter sauce.
Tips and tricks:
- Make sure the meatball mixture is well combined before shaping 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 more beef broth or cream to thin it out.
Storage instructions:
Leftover Königsberger Klopse with Spinach Sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Königsberger Klopse with Spinach Sauce in a pot over low heat until heated through.
Presentation ideas:
Serve the Königsberger Klopse with Spinach Sauce in a large serving dish, garnished with lemon wedges and chopped parsley.
Garnishes:
Lemon wedges and chopped parsley.
Pairings:
- German Riesling or Pinot Noir
- Roasted vegetables, such as carrots or Brussels sprouts
- German potato salad
Suggested side dishes:
Boiled potatoes or spaetzle.
Troubleshooting advice:
- If the meatballs are falling apart, try adding more bread or breadcrumbs to the mixture to help bind it together.
- If the sauce is too thin, whisk in more flour or cornstarch to thicken it.
Food safety advice:
Make sure the meatballs are cooked through 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 meatballs are typically made with a mixture of ground beef and pork, and are served in a creamy white sauce with capers and lemon.
Flavor profiles:
The Königsberger Klopse are savory and slightly spicy, with a hint of sweetness from the allspice. The spinach sauce is creamy and slightly tangy from the lemon juice.
Serving suggestions:
Serve the Königsberger Klopse with Spinach Sauce as a main course for a hearty German meal.
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Region: German