Königsberger Klopse; Meatballs with Caper Sauce
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Ingredients

  • 4 servings
  • Königsberger Klopse
  • 3-4 slices of sourdough bread or a crusty roll (enough to make about 1 1/2 cups fresh bread crumbs)
  • small handful fresh parsley
  • 1 tsp fresh lemon zest
  • 2 tbsp milk
  • 1 strip bacon, finely diced
  • 1 medium yellow onion, diced
  • 1 lb ground veal, beef, pork or a combination of any of these meats
  • 1 large egg
  • 1 large egg white (reserve the yolk for the sauce)
  • 1 tbsp anchovy paste
  • 1/4-1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 2 cups *beef broth (or salted water)
  • Sauce
  • 1 tbsp butter
  • 1 1/2 tbsp flour
  • reserved broth plus enough water to bring it to 2 cups up to 2 tbsp freshly squeezed lemon juice, or to taste
  • 1 egg yolk
  • 1 tbsp capers
  • salt and freshly ground pepper, if needed

Instructions

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