In this Oma-approved Königsberger klopse recipe, tender meatballs are cooked in a creamy white sauce flavored with capers and lemon.
Instructions
1
Make the broth
2
In a large Dutch oven, heat the broth, wine, vinegar and capers to medium heat.
3
Make the meatballs
4
In a large bowl, combine the bread crumbs, eggs, butter, anchovy paste, salt, onion powder, garlic powder and pepper. Add the ground beef and pork. Mix thoroughly, but do not overmix. Shape the mixture into 1-1/2-inch balls. Editor's Tip: Don't overmix the meat mixture or you might get tough meatballs. Instead, gently work the mixture until it's just combined.
5
Cook the meatballs
6
Place the flour in a shallow dish and roll the meatballs in flour. Use a slotted spoon to transfer the meatballs into the broth. Cover and boil until cooked through, 20 to 23 minutes. Remove the meatballs with a slotted spoon and keep warm.
7
Make the sauce
8
In a small bowl, whisk together the cornstarch and water. Add the cornstarch mixture to the broth and simmer until thickened, two to three minutes. Add the sour cream, lemon juice and lemon zest to the broth and whisk to combine.
9
Add the meatballs to the sauce
10
Add the meatballs to the pot and cook two to three minutes longer or until just heated through. Stir in the parsley. If desired, serve over hot noodles and top with additional parsley.
