Konigsberger Klopse – German Meatballs

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My recent trip to Germany inspires this meatball recipe. German food is simple, honest and full of flavor. Between drinking kegs of beer, they love their sausages and their meatballs.

This recipe is made with poached meatballs tossed is a delicious sour cream, mustard and caper sauce.

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
  2. Process this
  3. Add the roughly chopped Parsley and lightly process again
  4. Add in the onion that we sautéed earlier and mix well to combine with the meat
  5. Using a wet hand to prevent sticking, grab a fistful of the meat and form into a meatball
  6. Repeat this process till you’ve converted all the meat mixture to meatballs
  7. You should get 7 big meatballs
  8. Using the same saute pan, pour Beef stock and allow this to heat up
  9. While this slowly comes to the boil, add in the Bay leaves 6 peppercorns
  10. Use wet hands again to smooth out these meatballs before they are dropped into this hot stock
  11. Allow these to cook on one side and then flip them over
  12. Remove the stock into a jug and wipe the saute pan dry if necessary
  13. Add the butter and allow this to melt
  14. Follow this with 3 tbsps of all purpose flour and whisk this in a little bit at a time, making a roux
  15. Now add the stock in slowly and keep whisking till it’s all combined
  16. Once it comes to the boil, add the sour cream a little at a time and blend till smooth
  17. Allow the sauce to boil so it can thicken
  18. Add 1 tbsp of Lemon rind & the Lemon juice
  19. Add the Dijon Mustard and Capers
  20. Add Salt & Pepper
  21. Add more Nutmeg and chopped Parsley
  22. Carefully add the meatballs to the sauce
  23. Gently fold the sauce over the meatballs
  24. 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.
  25. Serve this with boiled Potato wedges
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