Konigsberger Klopse – German Meatballs

Ingredients

• 1 slice bread
• ¼ - ½ cup of milk
• 2 tbsps Butter
• ½ a cup of diced Onion
• 2 lbs ground Beef
• 1 whole Egg
• 2 tsps Dijon Mustard
• ½ tsp grated Nutmeg
• 1 tsp Salt
• ½ tsp freshly ground Pepper
• ½ cup roughly chopped Parsley
• 1 litre Beef stock
• 3 Bay leaves & 6 Peppercorns
• 3 tbsps Butter
• 3 tbsps all purpose Flour
• ½ a cup Sour Cream
• 1 tbsp Lemon rind
• Juice of ½ a Lemon
• 1 tsp Dijon Mustard
• 1 tsp of Capers
• 1 tsp of Salt and about ¼ tsp fresh cracked pepper
• ¼ tsp Nutmeg
• ¼ cup chopped Parsley
• Soak one slice of bread in the milk
• Squeeze out all the excess milk and leave the bread aside
• In a saute pan add the Butter and allow this to melt before adding the diced Onion
• Allow this to sweat till it’s translucent
• Remove and keep aside.

Instructions

1. Add the ground beef, egg, Dijon Mustard, soaked bread some Nutmeg, Salt and freshly ground Pepper
3. Process this
5. Add the roughly chopped Parsley and lightly process again
7. Add in the onion that we sautéed earlier and mix well to combine with the meat
9. Using a wet hand to prevent sticking, grab a fistful of the meat and form into a meatball
11. Repeat this process till you’ve converted all the meat mixture to meatballs
13. You should get 7 big meatballs
15. Using the same saute pan, pour Beef stock and allow this to heat up
17. While this slowly comes to the boil, add in the Bay leaves 6 peppercorns
19. Use wet hands again to smooth out these meatballs before they are dropped into this hot stock
21. Allow these to cook on one side and then flip them over
23. Remove the stock into a jug and wipe the saute pan dry if necessary
25. Add the butter and allow this to melt
27. Follow this with 3 tbsps of all purpose flour and whisk this in a little bit at a time, making a roux
29. Now add the stock in slowly and keep whisking till it’s all combined
31. Once it comes to the boil, add the sour cream a little at a time and blend till smooth
33. Allow the sauce to boil so it can thicken
35. Add 1 tbsp of Lemon rind & the Lemon juice
37. Add the Dijon Mustard and Capers
39. Add Salt & Pepper
41. Add more Nutmeg and chopped Parsley
44. Carefully add the meatballs to the sauce
46. Gently fold the sauce over the meatballs
48. Here’s a tip before you dunk your meatballs in, if you think your sauce is too runny, just add some flour paste to thicken it and if it’s too thick, water it down with the leftover milk from the bread soaked earlier.
50. Serve this with boiled Potato wedges