Konigsberger Klopse (german Meatballs In Creamy Caper Sauce)

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 12
• 1 lb ground sirloin
• 1 lb ground lamb
• 1 lb ground veal
• 4 eggs, slightly beaten
• 1 1/4 cups fine plain breadcrumbs (i use progresso plain breadcrumbs, grandmother used a ground up hard roll)
• 1/2 cup milk
• 1 medium onion, finely chopped
• 1 lemon, zest of, small finely chopped
• 1 lemon, juice of
• 3 tablespoons capers, chopped
• 3 tablespoons anchovy paste (alternatively you may use sardines or herring) or 3 tablespoons crushed anchovy fillets (alternatively you may use sardines or herring)
• 1/4 cup melted butter
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• flour (for rolling)
• 1 (32 ounce) box chicken stock or 1 (32 ounce) box vegetable stock
• 1 bay leaf
• 1/4 cup cider vinegar
• 1/2 cup good quality dry wine (i use fume blanc or extra dry champagne)
• 10 black peppercorns
• 2 tablespoons capers
• 1 lemon, zest of, small finely chopped
• 1 lemon, juice of
• 1 cup good quality sour cream
• 1/4 cup snipped fresh parsley, for garnish

Recipe

• 1 in a large saucepan or dutch oven such as le creuset, heat broth ingredients (stock, bay leaf, cider vinegar, wine, peppercorns, and 2 tablespoons capers) to a simmer over medium heat.
• 2 meanwhile, combine meatball ingredients, mix well.
• 3 form meat mixture into golf-ball sized balls (note: mixture will be a bit sticky and delicate to work with, but this is normal, and the result will be a moist and tender meatball!). roll them in flour, and carefully place into hot broth; simmer each batch for 15 minutes, but do not boil. (tip: do not crowd meatballs, ie only simmer about 10-12 meatballs at a time). note that the broth will thicken as you add the flour covered meatballs, which will make a nice sauce.
• 4 carefully remove meatballs from the hot broth with a slotted spoon, and keep them warm in a covered bowl stored in the oven while making the sauce. discard bay leaf.
• 5 to make cream sauce:.
• 6 to hot broth stir in the sauce ingredients and heat through, but do not boil.
• 7 add the cooked meatballs to the heated sauce, stir gently and warm through.
• 8 to serve:.
• 9 serve meatballs and cream sauce with boiled new potatoes (salzkartoffel) or hot buttered spaetzle noodles, and german rotkohl german rotkohl - spiced red cabbage with apples and wine. sprinkle with snipped fresh parsley, for garnish.
• 10 to serve as an appetizer:.
• 11 make the meatballs smaller and serve warm from the crock pot with toothpicks, buttered rolls and potato salad family favorite potato salad! (german kartoffelsalat).
• 12 freezes well.