Königsberger Klopse

In a desire to better my cooking skills, I often find preparing recipes from abroad helps me in expanding varying tastes and honing skills and techniques. As mentioned before, our mother would often make international meals thereby increasing our knowledge in geography by way of the palate. Italian, Greek, Asian, South Seas to name a few along with the one for today, one from Germany. The preparation is so simple but the taste is so good. Something about adding capers appeals to me and adds to the piquant sauce. Enjoy!


Königsberger Klopse

photo by mamasrezepte

Meatballs in white sauce with capers

1/2 pound boned pork loin, cubed
1/2 pound chuck steak, cubed
4 ounces streaky bacon, chopped
2 onions, quartered
2 slices of white bread
1 teaspoon chopped anchovy fillets
4 eggs

for the sauce

2 oz butter (1/2 stick)
4 teaspoons flour
2 ounces cream (1/4 cup)
2 egg yolks
2 teaspoons vinegar
1 teaspoon sugar
2 teaspoons capers

Finely mince together the meats, onions and bread, or use a food processor. Add the anchovies, eggs and salt and pepper to taste. From mixture into large meatballs.
In a stockpot, bring water to a boil, add salt and drop the meatballs into the water. Simmer for 20 minutes or until just tender. Remove with a slotted spoon and keep hot. Reserve 3/4 cup of liquid.
Melt the butter in a saucepan, stir in the flour and cook for 2 minutes. Gradually stir in the reserved cooking liquid and bring to a boil stirring constantly. Simmer until thickened.
In a bowl, beat the cream with the egg yolks. Temper in a little of the hot sauce and stir the cream mixture into the sauce. Cook slow and gently, stirring until very thick. Stir in the vinegar, sugar, capers, salt and pepper to taste. Add the meatballs and allow to reheat before serving. Good served with boiled potatoes or rice.