Destroyed Kitchen German Meatballs With Caper Sauce Recipes

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.

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.

MEATBALLS IN CAPER SAUCE (KONIGSBERGER KLOPSE)

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.