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Name: Königsberger Klopse
Total time: 1 h
Yield: Serves 4
Cuisine: Germany (East Prussia)
Ingredients: 300 g ground veal; 200 g ground pork; 60 g stale white bread; 80 ml milk; 1 egg; 1 onion; 2 anchovy fillet; 750 ml beef stock; 30 g butter; 25 g all-purpose flour; 2 tbsp capers; 1 tbsp lemon juice; 100 ml heavy cream; 1 tsp salt

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Germany (East Prussia)1 hServes 4이전에 요리됨

Königsberger Klopse

재료14

ground veal300 g
ground pork200 g
stale white bread60 g
milk80 ml
egg1
onion1
anchovy fillet2
beef stock750 ml
butter30 g
all-purpose flour25 g
capers2 tbsp
lemon juice1 tbsp
heavy cream100 ml
salt1 tsp

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만드는 법

Soak the bread in the milk until soft, then squeeze out the excess milk.
Finely chop the onion and anchovy fillets and mix them with the veal, pork, bread, egg, and salt until smooth.
Shape the mixture into small meatballs of even size.
Bring the stock to a gentle simmer and poach the meatballs for about 15 minutes, then lift them out and keep the broth.
Melt the butter, stir in the flour, and cook briefly, then whisk in enough of the poaching broth to make a smooth sauce.
Simmer the sauce until lightly thickened, then stir in the capers, lemon juice, and cream.
Return the meatballs to the sauce and heat through gently without boiling.
Taste and adjust the seasoning, then serve hot with boiled potatoes.