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German meat balls (koenigsberger klops)
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| Artist: |
_ |
| Categories: |
Beef, German, Side-dishes, Western European |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | MEATBALLS | | 1
| lbs | Beef, ground | | 1
| lbs | Pork, ground | | 1
| | Onion, grated | | 1/3
| cup | Bread crumbs | | | Ds Salt | | | Ds Pepper | | | Ds Nutmeg | | 5
| | Eggwhites, beaten stiff | | | SAUCE | | 3
| cup | Water | | 1
| | Onion, cut fine | | 4
| | Bay leaves | | 1
| tbsp | Sugar | | 1
| tsp | Salt | | 1/2
| tsp | Allspice & peppercorns | | | -+combined | | 1/4
| cup | Tarragon vinegar | | 1
| tbsp | Flour | | 5
| | Egg yolks, beaten | | 1
| | Lemon, sliced | | | Capers |
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Procedures:
| 1 | Meatballs: mix all ingredients, adding beaten egg whites last. | | 2 | Form into balls. | | 3 | Sauce: boil first 6 ingredients 30 minutes. | | 4 | Strain; bring to boiling point, add meat balls and simmer 15 minutes. | | 5 | Remove meat balls to hot platter, keeping them hot. | | 6 | Add vinegar to liquid. | | 7 | Dissolve flour in small amount of cold water, add to beaten yolks. | | 8 | Add this thickening mixture gradually to seasoned liquid, stirring constantly until smooth and thick; pour over meat balls and garnish with lemon slices and capers. |
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