German Meatballs (Konigsberger Klopse)
Servings 4 servings
- 1 lb lean ground beef
- 1 lb lean ground pork
- 2 eggs
- 1 small onion finely diced
- 1/2 cup soft bread crumbs (finely shredded bread or kaiser rolls) Substitute potato flakes for gluten free
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 cups chicken stock
- 1 bay leaf
- 1/2 tsp black pepper corns
- 4 Tbsps cornstarch
- 3 Tbsps cider vinegar
- 1 Tbsp lemon juice
- 3 Tbsps capers
- 1 cup sour cream
- Salt and pepper to taste
Mix all meat ball ingredients together in a large bowl until ingredients are evenly distributed.
Form into golf ball size meat balls. You should get about 24 meat balls.
Bring the chicken stock to a boil in a large surface pan. Add the bay leaf and the pepper corns.
Add the meatballs and reduce heat so the that meatballs simmer gently about 15 minutes. Remove meatballs and keep warm.
Discard the bay leaf.
Mix cornstarch with a bit of cold water to form a runny paste. Stir into the stock and simmer until it thickens.
Add cider vinegar and lemon juice. Add meatballs and rewarm them.
Remove from heat and add the sour cream and capers. Serve immediately with boiled potatoes or rice or spaetzle.
Variation: For a cream free version remove meatballs from stock. Drain and reserve stock. Melt 6 Tbsps of butter in the bottom of the pan, add 4 Tbsps flour and stir well. Return reserved liquid to the flour slurry and stir constantly until thickened. Remove the pan from the heat. Separate an egg. Reserve the white for another use. Add some of the sauce into the egg yolk in a separate bowl and stir well. Add the sauce and egg yolk to the pan and stir well. Add 3 Tbsps capers and 1 tsp sharp mustard. Return the meat balls to the pan. Mix well and heat through.
Nutrition based on the sour cream version:
Calories: 580kcal | Carbohydrates: 24g | Protein: 60g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 220mg | Sodium: 1259mg | Potassium: 448mg | Fiber: 2g | Sugar: 6g