Konigsberger Klopse Konigsberg Meatballs Recipes

Steps:

• Meatballs:
• Soak the roll in the water for about 10 minutes.
• Squeeze it dry; place in mixing bowl with the ground beef.
• Add the bacon, anchovy fillets, onion, egg, salt and pepper.
• Mix thoroughly.
• Prepare broth by boiling the water, seasoned with salt, bay leaf, onion, and peppercorns.
• Shape the meat mixture into balls about 2 inches in diameter.
• Add to the boiling broth and simmer over low heat for 20 minutes.
• Remove meatballs with a slotted spoon, set aside, and keep warm.
• Gravy:
• To prepare gravy, heat butter in a frypan and stir in flour.
• Cook for 3 minutes, stirring constantly.
• Slowly blend in 2 cups of reserved broth.
• Add the drained capers, lemon juice, and mustard.
• Simmer for 5 minutes.
• Remove a small amount of the sauce to blend with the egg yolk.
• Stir egg yolk back into the sauce.
• Season with salt and pepper.
• To Serve:
• Place reserved meatballs into the gravy and reheat if necessary.
• Serve on a preheated platter.

Steps:

• Put veal in mixing bowl. Add pepper to taste.
• Heat 1 teaspoon of butter in saucepan and add onion and garlic. Cook, stirring, until wilted. Add mixture to veal. Add bread crumbs, parsley, chives and nutmeg. Shape mixture into 28 balls of equal size.
• Heat remaining butter in saucepan and add flour, stirring with wire whisk. When blended and smooth, add broth and wine, stirring rapidly with whisk. Add meatballs to simmering sauce. Stir gently from time to time so they cook evenly, about 25 minutes.
• Beat sour cream with the egg yolk and lemon juice. Beat in a little of hot sauce. Add mixture to meatballs. Add the cherry peppers. Heat briefly without boiling. If mixture boils, sauce may curdle. Serve hot with mashed potatoes or rice.