KONIGSBERGER KLOPSE (German veal and pork meatballs with anchovies and capers, for four)

   Meatballs, Konigsberger klopse 2


For the meatballs:

1 pound ground veal shoulder

½ pound ground pork shoulder

2 cups fine bread crumbs

2 tablespoons minced fresh parsley

1 tablespoon minced drained capers

1 tablespoon finely grated lemon zest

1 egg, lightly beaten

2 teaspoons anchovy paste

¼ teaspoon salt

1/8 teaspoon white pepper

¾ cup club soda (using club soda as the liquid ingredient makes the meatballs light and fluffy)

For the poaching liquid:

2 cups beef broth

1 quart (4 cups) water

For the sauce:

the poaching liquid (above)

3 tablespoons butter

2 medium shallots or scallions, peeled and minced

3 tablespoons flour

¼ cup drained small capers

½ cup sour cream, at room temperature


  1. Make the meatballs. With hands, mix all ingredients together well; cover and chill until firm enough to shape – 2 to 3 hours.   Roll into 1 to 1-1/2 inch balls, arrange in a single layer on a large tray coated with nonstick cooking spray, cover and chill 2 hours.
  1. Poach meatballs. Bring broth and water to simmering in a large heavy saucepan over moderate heat. Add half the meatballs and, when the liquid returns to a simmer, adjust the heat so it barely trembles.  Poach meatballs, uncovered, 20 minutes; using a slotted spoon, transfer to a large heatproof bowl, cover loosely and keep warm.  Poach the remaining meatballs in the same way, add to the bowl, cover loosely and keep warm.
  1. Make sauce. Boil poaching liquid, uncovered, until reduced to 2 cups, about 20 minutes.  Meanwhile, melt butter in a small, heavy saucepan over low heat; add shallots and stir-fry until golden – 2 to 3 minutes.  Blend in flour and mellow 2 to 3 minutes. Whisk 1 cup reduced poaching liquid into flour paste, stir back into large pan with poaching liquid and cook stirring constantly, until thickened and smooth, 3 to 5 minutes.  Stir in capers.
  1. Return meatballs to pan, set lid askew, and bring slowly to serving temperature. Gently smooth in sour cream and serve.


from Jean Anderson, The American Century Cookbook

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