Destroyed Kitchen German Meatballs With Caper Sauce Recipes

KONIGSBERGER KLOPSE (GERMAN MEATBALLS IN CREAMY CAPER SAUCE)

Steps:

• In a large saucepan or Dutch oven such as Le Creuset, heat broth ingredients (stock, bay leaf, cider vinegar, white wine, peppercorns, and 2 tablespoons capers) to a simmer over medium heat.
• Meanwhile, combine meatball ingredients, mix well.
• Form meat mixture into golf-ball sized balls (note: mixture will be a bit sticky and delicate to work with, but this is normal, and the result will be a moist and tender meatball!). Roll them in flour, and carefully place into hot broth; simmer each batch for 15 minutes, but do not boil. (Tip: do not crowd meatballs, ie only simmer about 10-12 meatballs at a time). Note that the broth will thicken as you add the flour covered meatballs, which will make a nice sauce.
• Carefully remove meatballs from the hot broth with a slotted spoon, and keep them warm in a covered bowl stored in the oven while making the sauce. Discard bay leaf.
• To Make Cream Sauce:.
• To hot broth stir in the sauce ingredients and heat through, but do not boil.
• Add the cooked meatballs to the heated sauce, stir gently and warm through.
• To Serve:.
• Serve Meatballs and Cream Sauce with boiled new potatoes (salzkartoffel) or hot buttered spaetzle noodles, and German Rotkohl recipe #108449. Sprinkle with snipped fresh parsley, for garnish.
• To Serve as an Appetizer:.
• Make the meatballs smaller and serve warm from the crock pot with toothpicks, buttered rolls and potato salad recipe #309891.
• Freezes well.

DESTROYED KITCHEN GERMAN MEATBALLS WITH CAPER SAUCE

Steps:

• Combine ground meats in a bowl and set aside.
• In another bowl, soften bread crumbs with milk and combine with onion, anchovies, and a bit of salt.
• Add pepper egg, lemon zest, and melted butter, combining well.
• When combined, add the ground meats to this, and combine gently with your hands (do not overwork).
• Shape meatballs into 1 inch balls and roll in flour.
• In a large skillet or pot, warm stock to a good simmer.
• Put meatballs into simmering stock and poach, covered, for 15 minutes.
• You may need to poach in batches so as not to overcrowd meatballs; if so, when one batch is done, put them in a large bowl and keep warm.
• Once all meatballs have been poached and removed from the stock, strain the stock and reserve.
• Melt butter in a saucepan over medium heat, stir in 2 T of flour, and cook several minutes.
• Whisk in 2 c of the strained stock and cook until it's bubbly and smooth, stirring as need to keep it smooth.
• Add wine, lemon juice and chopped capers, cooking 5 minutes or so on low heat.
• Pour sauce over meatballs and serve with noodles, mashed potatoes or rice.

MEATBALLS IN LEMON CAPER SAUCE

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.