Ingredients with Measurements:
- 1 pound ground beef
- 1 pound ground pork
- 1 cup breadcrumbs
- 1 cup milk
- 2 eggs
- 1 onion, finely chopped
- 2 tablespoons capers
- 2 tablespoons anchovy paste
- 2 tablespoons butter
- 2 tablespoons flour
- 4 cups beef broth
- 1/2 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Large pot
- Whisk
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, eggs, onion, capers, anchovy paste, salt, and pepper. Mix well until all ingredients are evenly distributed.
2. Using your hands, form the mixture into small meatballs, about the size of a golf ball.
3. In a large pot, bring the beef broth to a boil. Add the meatballs and reduce the heat to a simmer. Cook 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 separate pan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, or until the mixture is lightly browned.
6. Slowly pour the beef broth from the pot into the pan with the butter and flour mixture, whisking constantly to prevent lumps from forming.
7. Add the heavy cream to the pan and continue whisking until the sauce is smooth and thickened.
8. Return the meatballs to the pot with the sauce and simmer for an additional 5-10 minutes, or until heated through.
9. Serve hot with boiled potatoes or mashed potatoes.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Simmer
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 20g
Protein: 30g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef and pork.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- White wine can be used instead of beef broth.
Variations:
- Add chopped parsley or dill to the meatball mixture for extra flavor.
- Use sour cream instead of heavy cream for a tangier sauce.
- Add sliced mushrooms to the sauce for a heartier dish.
Tips and tricks:
- Make sure to mix the meatball mixture well to ensure even distribution of ingredients.
- 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:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve the Königsberger Klopse in a large serving dish with boiled potatoes or mashed potatoes on the side.
Garnishes:
Garnish with chopped parsley or dill for a pop of color.
Pairings:
Pair with a crisp white wine or a cold beer.
Suggested side dishes:
Boiled potatoes or mashed potatoes are traditional side dishes for Königsberger Klopse.
Troubleshooting advice:
If the meatballs are falling apart, try adding more breadcrumbs to the mixture to help bind it together.
Food safety advice:
Make sure to cook the meatballs thoroughly to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Königsberger Klopse is a traditional German dish that originated in the city of Königsberg (now Kaliningrad, Russia) in the 19th century.
Flavor profiles:
Savory, salty, and slightly tangy.
Serving suggestions:
Serve hot with boiled potatoes or mashed potatoes.
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Region: German