Königsberger Klopse

Years ago, the MG crew and I attended a friend’s German rock concert. Afterward, we attended the after-show party. The caters had prepared all the band’s favourite foods. One of the dishes we all enjoyed was called Königsberger Klopse (basically it’s boiled meatballs in gravy). Automatically, it’s one of my favourites. For those who cannot eat anchovies, the anchovies can be left out and still it taste great.

1 pound ground meat (beef and pork mixed together)
3 anchovy fillets more if you like (I prepare about 10 fillets) chopped
3 – 5 slices of bread cut or torn in bit size pieces soaked
3 eggs
1 onion chopped
3 teaspoons capers or more if you like (I use 2 tablespoons)
1/2 organic lemon
lemon zest – optional
1 tablespoon coarse mustard – optional
4 cups beef broth or stock (sometimes I use 4 cups of water with 1 teaspoon salt, 2 tablespoons lemon juice, 2 bay leaves and 3 cloves or 1/2 teaspoons ground cloves) for stock
1/3 cup of cream (that’s real cream)
parsley
salt, black pepper
2 tablespoon butter

Sauté chopped onions in about 2 tablespoons of butter until they become transparent. set aside

Soak bread in water or hot milk or buttermilk until soggy, then press liquid out until almost dry. set aside

Separate the yolk from two of the eggs.

Then mix onions, ground meat, anchovies, bread, 2 teaspoons lemon juice or lemon zest -zest is optional, 1 tablespoon parsley, 3 pinches salt and pepper and eggs;(2 egg whites and one whole egg) – (the two yolks are used for the sauce) together. Can add a pinch of nutmeg – optional

Form meatballs into a one inch diameter; like golf ball size.

In a wide saucepan, bring the water or broth to a boil, add a little bit of lemon juice and place meatballs in carefully; boil for at least 15 -20 minutes, then remove meatballs and set aside or in oven on keep warm.

Bring stock to a boil, reduce stock a little then lower heat to simmer; then add cream, capers, coarse mustard and 3 splashes of white wine – white wine and mustard are optional.

Place meatballs back into the sauce and simmer for 2-3 minutes. Then push meatballs to one side of saucepan (making room for yolks), carefully mix egg yolks into the sauce; make sure the yolks don’t curdles. (If you like, can temper the yolks with a couple tablespoons of broth before adding to the sauce).

Serve with side dishes (potatoes and pickled beets are popular) can be serve with long grain rice or noodles.

Happy Eating!