Ingredients with Measurements:
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/2 cup milk
- 1 onion, finely chopped
- 2 eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup beef broth
- 1/2 cup tomato sauce
- 1/4 cup capers
- 2 tablespoons lemon juice
- 1/4 cup chopped parsley
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 beef, ground pork, breadcrumbs, milk, onion, eggs, salt, pepper, and nutmeg. Mix well.
2. Form the mixture into small meatballs, about 1 1/2 inches in diameter.
3. In a large pot, bring water to a boil. Add the meatballs and simmer for 10 minutes.
4. In a skillet, melt the butter over medium heat. Whisk in the flour to make a roux.
5. Gradually whisk in the beef broth and tomato sauce. Bring to a boil, stirring constantly.
6. Add the capers and lemon juice to the sauce. Reduce heat and simmer for 5 minutes.
7. Drain the meatballs and add them to the tomato sauce. Simmer for an additional 10 minutes.
8. Serve the Königsberger Klopse with chopped parsley on top.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Simmer the meatballs in boiling water and then simmer them in the tomato sauce over low heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 28g
Protein: 34g
Sodium: 1300mg
Substitutions for ingredients:
Ground turkey or chicken can be substituted for the ground beef and pork. Panko breadcrumbs can be used instead of regular breadcrumbs. White wine can be used in place of the lemon juice.
Variations:
Instead of tomato sauce, use a creamy white sauce made with sour cream and heavy cream. Add chopped mushrooms to the sauce for extra flavor.
Tips and tricks:
Make sure to simmer the meatballs in boiling water before adding them to the sauce. This will help them keep their shape. Use a cookie scoop to make evenly sized meatballs.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Königsberger Klopse in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Königsberger Klopse in a large serving dish with the tomato sauce poured over the top. Garnish with chopped parsley.
Garnishes:
Chopped parsley is a great garnish for this dish.
Pairings:
Serve the Königsberger Klopse with boiled potatoes or mashed potatoes.
Suggested side dishes:
Green beans or roasted vegetables would be a great side dish for this recipe.
Troubleshooting advice:
If the meatballs are falling apart, try adding more breadcrumbs to the mixture. If the sauce is too thick, add more beef broth or water to thin it out.
Food safety advice:
Make sure to cook the meatballs to an internal temperature of 160°F to ensure they are fully cooked.
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 white sauce with capers and lemon juice.
Flavor profiles:
The Königsberger Klopse have a savory and slightly tangy flavor from the tomato sauce and lemon juice. The meatballs are seasoned with nutmeg, which adds a warm and slightly sweet flavor.
Serving suggestions:
Serve the Königsberger Klopse with boiled or mashed potatoes and a side of green beans or roasted vegetables.
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Region: German