MEATBALLS IN CAPER SAUCE (KONIGSBERGER KLOPSE)
From: The Eastern European Cookbook" by Kay Shaw Nelson. -East Germany. Russians call it 'Kaliningrad'. This is an easy version...all the other versions I've seen posted make a mess of your kitchen.
Provided by Engrossed
Categories Veal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Meatballs:
- Soak bread cubes in milk to cover. When soft, squeeze dry and put in a large bowl.
- Add ground meat and mix well.
- Stir in onion, eggs, anchovy fillets, salt and pepper; work mixture with hands until well combined.
- Form into 2-inch balls.
- Bring bouillon to a boil in a large saucepan; drop in meatballs.
- Cook over medium heat until meatballs rise to the top, about 15 minutes. Remove from liquid with a slotted spoon and keep warm.
- Strain and reserve liquid.
- Sauce:.
- Melt butter in a saucepan.
- Stir in flour and blend well, cook 1 minute.
- Gradually add 3 cups strained liquid; cook slowly, stirring constantly, until liquid is thickened and smooth.
- Add lemon juice and capers. Season with salt and pepper.
- Add meatballs and heat through.
Nutrition Facts : Calories 141.6, Fat 8.2, SaturatedFat 4.4, Cholesterol 79.2, Sodium 741.4, Carbohydrate 12.5, Fiber 1, Sugar 2.2, Protein 4.8
MEATBALLS IN LEMON CAPER SAUCE
Categories Beef Appetizer Quick & Easy Lemon Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 15
Steps:
- In a bowl stir together the bread crumbs, the egg, the onion, 2 teaspoons of the capers, minced, and salt and pepper to taste, add the beef, combine the mixture gently but thoroughly (do not over mix). Form the beef mixture into small meatballs, about 1 inch in diameter.
- In a flameproof casserole just large enough to hold the meatballs in one layer simmer 1/2 cup of the water, the broth, and lemon juice with the bay leaf, the zest strip, and the pickling spice, covered, for 10 minutes, add the meatballs, and cook them, covered, at a gentle simmer for 20 minutes. Transfer the meatballs with a slotted spoon to a plate and keep them warm. In a small bowl stir together the remaining 1 teaspoon water and the cornstarch, stir the cornstarch mixture into the broth mixture, and boil the sauce, stirring until it is thickened. Remove the casserole from the heat and stir in the sour cream, the remaining 1 teaspoon capers, the grated zest, and 2 teaspoons of the parsley, stirring until the sauce is combined. Return the meatballs to the casserole and cook the mixture over low heat, stirring, for 1 minute. Discard the bay leaf and the zest strip and serve the meatballs and sauce, sprinkled with the remaining 1 teaspoon parsley, over the noodles.
GREEK LAMB MEATBALLS IN LEMON SAUCE
Great lamb meatballs with an excellent lemon sauce.
Provided by Kerri
Categories World Cuisine Recipes European Greek
Time 50m
Yield 4
Number Of Ingredients 19
Steps:
- Beat milk and egg together in a large bowl. Stir in bread crumbs, mint, parsley, onion, dill, garlic, salt, and pepper. Add ground lamb; mix well. Shape into 1-inch meatballs.
- Heat oil in a large skillet over medium heat. Add meatballs; cook until browned, 1 to 2 minutes per side. Reduce heat and cover; cook until meatballs are no longer pink in the center, 15 to 20 minutes.
- Meanwhile, melt butter in a saucepan. Blend in flour, salt, and pepper. Add milk; cook and stir until thickened and bubbly, about 5 minutes. Simmer for 2 minutes more. Stir in lemon juice and zest.
- Drain meatballs and transfer them to a serving dish. Spoon the lemon sauce on top.
Nutrition Facts : Calories 452.9 calories, Carbohydrate 16.2 g, Cholesterol 144.2 mg, Fat 31.4 g, Fiber 1.1 g, Protein 25.8 g, SaturatedFat 12.6 g, Sodium 767.2 mg, Sugar 5.2 g
CAROLYN'S MEATBALLS IN LEMON SAUCE
This recipe given to me by my mom over 20 years ago is not the usual cream-lemon sauce, but is a beef based sauce with a slight tangy flavor that compliments the meatballs and goes well with steamed white rice.
Provided by bshemyshua
Categories White Rice
Time 33m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine beaten egg, ground beef, bread crumbs, salt and pepper in a large bowl and form into 24 large meatballs.
- Bring beef broth to a boil, then add meatballs. Lower heat and poach gently for 15 minutes.
- Whisk to smooth 3 TBLS. flour and 1/2 cup of water.
- Remove meatballs to a heated dish and skim any fat from broth.
- Slowly stir flour mixture in to simmering broth and stir with a whisk until sauce thickens.(sauce will be thin).
- Add lemon juice to sauce and return meatballs to the sauce. Simmer 5 minutes before serving.
Nutrition Facts : Calories 523.4, Fat 28.8, SaturatedFat 10.7, Cholesterol 169.1, Sodium 1630, Carbohydrate 24.4, Fiber 1.4, Sugar 1.9, Protein 38.9
ITALIAN MEATBALLS WITH CAPERS (POLPETTINE AI CAPPERI)
Provided by Frank J. Prial
Categories dinner, appetizer
Time 45m
Yield Fourteen meatballs
Number Of Ingredients 14
Steps:
- Put the meat in a mixing bowl.
- Heat the butter in a saucepan and add the onions. Cook, stirring, until the onions are wilted. Set aside and let cool briefly.
- Soak the bread crumbs in the milk and add this to the meat. Add the egg, cooked onions, salt and pepper. Add the marjoram and parsley and blend well.
- Divide the mixture into 14 portions and flatten each. Make a slight depression in the center of each meatball. Add an equal portion of the capers in the center of each. Bring up the edges and shape into balls, enclosing the capers in the center.
- Dredge each ball in flour and shake off excess.
- Heat the oil in a heavy, nonstick skillet and add the meatballs without crowding. Cook, turning carefully, until the meatballs are browned on all sides, about 8 to 10 minutes. Add the wine and cover closely. Let simmer 12 minutes. Serve with a little of the hot pan liquid spooned over.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 3 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 126 milligrams, Sugar 0 grams, TransFat 0 grams
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