Sunday, May 5, 2013

German Meatballs

As  you are reading this I am traveling around Germany. I thought I'd  leave a couple of recipes for you. In case you miss me. So have fun cooking and enjoy some of the foods I'll be eating while in the Vaterland.

Growing up these German meatballs were one of my favorite meals. In German they are called
Königsberger Klopse. They are not very hard to make and quite the crowdpleaser.

  • 3 tablespoons of butter
  • flour
  • 3 cups of broth
  • 500 grams of ground meat (mix of pork and beef is best)
  • 1 egg
  • medium sized onion chopped finely
  • breadcrumbs
  • capers
  • lemon zest and juice
  • a couple of splashes worcestershire sauce
  • splash of dry white wine such a riesling
  • pepper and salt to taste
Put the ground meat in a mixing bowl and add the egg, breadcrumbs, diced onions, worcesterauce, pepper, salt. Mix together with your hands careful not to squeeze too much. Shape into meatball of about 2 inches in diameter.

Melt butter in a saucepan. Add the flour and brown lightly. Add the broth and make a rue. Put in the capers, lemon zest, and worcestershire sauce. Once the sause has thickened (after 10 minutes of cooking it on medium low temperature) add the meatballs to the sauce. Cook them slowly careful not to boil them for they might fall apart if the sauce is too bubbly...

Season to taste using pepper, salt, lemon juice, and a splash of white wine.

Serve with rice, and a vegetable or salad on the side.

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