German Meatballs With Anchovies And Capers Konigsberger Klopse Recipe

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• 2 tbsps minced parsley .
• SAUCE .
• 4 c water .
• 2 tsps anchovy paste .
• 3 tbsps unsalted butter .
• MEATBALLS .
• 1/4 c drained small capers .
• 1 tbsp drained minced capers .
• 2 c beef broth, with water reduced to two c .
• 2 medium size shallots, peeled & minced (or use scallions) .
• 1 large egg, lightly beaten .
• 3/4 c club soda .
• 1/2 lb ground pork shoulder .
• 1/2 c sour cream, at about room temp .
• 1 (13 3/4 oz) can beef broth .
• 3 tbsps all-purpose flour .
• 1/8 tsp white pepper .
• 1/4 tsp salt .
• 2 c moderately fine soft bread crumbs .
• 1 lb ground veal shoulder .
• POACHING LIQUID .
• 1 tbsp finely grated lemon rind

• Step #1 FOR THE MEATBALLS: Mix all meatball ingredients together, using your hands.
• Step #2 NOTE: Do not taste this mixture because it contains raw pork; also be sure to wash you hands well in hot soapy water when you have finished working with the meat mixture.
• Step #3 Cover up mixture & chill 2 to 3 hrs until firm enough to shape easily.
• Step #4 Roll into balls about the size of golf balls, arrange in one layer on a large tray, cover & chill 1 to 2 hrs.
• Step #5 TO POACH: Bring beef broth & water to a simmer In a large-ish heavy saucepan over moderate heat Drop half the meatballs into the liquid, & when it returns to a slow simmer, adjust burner heat as need so that it ripples steadily but carefully.
• Step #6 Poach the meatballs uncovered for 20 mins; remove to a heatproof bowl, using a slotted spoon, cover loosely with foil wrap & keep warm.
• Step #7 Poach the balance of the meatballs the same way & transfer to the bowl with a slotted spoon.
• Step #8 Re-cover with foil wrap & keep warm.
• Step #9 FOR THE SAUCE: Boil poaching liquid hard until it has reduced to 2 c—about 20 mins.
• Step #10 Meanwhile, melt the butter in a small heavy saucepan over moderately low heat; add shallots & stir fry about 5 mins until limp & golden but not brown.
• Step #11 Blend in flour & mellow 2 to 3 mins over low heat/flame.
• Step #12 When poaching liquid has reduced sufficiently, stirring constantly, stir this mixture back into pan of poaching liquid & cook, whisk about half of it into the flour paste, until thickened & smooth—about 3 mins.
• Step #13 Stir in the capers, then return all meatballs to pan & warm them very slowly in the sauce for 10 to 15 mins with the kettle lid set on askew.
• Step #14 NOTE: If you turn burner heat to lowest point, you can hold the meatballs at this point for nearly an hr; just make certain that the sauce does not boil.
• Step #15 (Use a flame tamer underneath the saucepan.
• Step #16 ) And if the sauce should thicken too much, thin with a little water.
• Step #17 When ready to serve, smooth the sour cream into the sauce & warm, stirring ever so carefully so as not to damage the fragile meatballs, for about 5 mins longer.
• Step #18 Serve with boiled new potatoes an assertive green vegetable such as Brussels sprouts or broccoli.
• Step #19 Serves 4 to 6.
• Step #20 Jean Anderson Cooks.
• Enjoy the German Meatballs With Anchovies & Capers Konigsberger Klopse recipe

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Main Dish / Beef

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• easy
• german
• meatballs
• beef
• capers
• garlic
• cheap
• onion
• italian
• sweet
• quick
• chocolate
• main
• cheese
• tasty
• appetizer
• salad
• chicken
• pasta
• side