In this Oma-approved Königsberger klopse recipe, tender meatballs are cooked in a creamy white sauce flavored with capers and lemon.
Ingredients
- 4 cups beef broth
- 1/2 cup white wine
- 3 tablespoons capers, drained
- 1 tablespoon cider vinegar
- 1 pound ground beef
- 1 pound ground pork
- 3/4 cup dry bread crumbs
- 2 large eggs, beaten
- 1 tablespoon butter, melted
- 1 tablespoon anchovy paste
- 1-1/4 teaspoons salt
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/4 cup all-purpose flour
- 3 tablespoons cornstarch
- 2 tablespoons cold water
- 1 cup sour cream
- 3 tablespoons lemon juice
- 2 teaspoons grated lemon zest
- 2 tablespoons minced fresh parsley
- hot cooked wide egg noodles, optional
Instruction
- In a large Dutch oven, heat broth, wine, vinegar and capers to medium heat.
- In a large bowl, combine bread crumbs, eggs, butter, anchovy paste, salt, onion powder, garlic powder and pepper. Add beef and pork; mix lightly but thoroughly. Shape into 1-1/2 in. balls. Place flour in a shallow dish; roll meatballs in flour. Use a slotted spoon to transfer meatballs to broth. Cover; boil until cooked through, 20-23 minutes. Remove meatballs with a slotted spoon, keep warm.
- In a small bowl whisk cornstarch and water. Add to both mixture, simmer until thickened, 2-3 minutes. Add sour cream, lemon juice and lemon zest to the broth; whisk to combine. Add meatballs back to the pot; cook 2-3 minutes or until just heated through. Stir in parsley. If desired, serve over hot noodles and top with additional parsley.
