German meat balls (koenigsberger klops)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef, ground |
| 1 | pounds | Pork, ground |
| 1 | Onion, grated | |
| ⅓ | cup | Bread crumbs |
| dash | Salt | |
| dash | Pepper | |
| dash | Nutmeg | |
| 5 | Eggwhites, beaten stiff | |
| 3 | cups | Water |
| 1 | Onion, cut fine | |
| 4 | Bay leaves | |
| 1 | tablespoon | Sugar |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Allspice & peppercorns, +combined |
| ¼ | cup | Tarragon vinegar |
| 1 | tablespoon | Flour |
| 5 | Egg yolks, beaten | |
| 1 | Lemon, sliced | |
| Capers | ||
Directions
MEATBALLS
SAUCE
MEATBALLS: Mix all ingredients, adding beaten egg whites last. Form into balls. SAUCE: Boil first 6 ingredients 30 minutes. Strain; bring to boiling point, add meat balls and simmer 15 minutes. Remove meat balls to hot platter, keeping them hot. Add vinegar to liquid.
Dissolve flour in small amount of cold water, add to beaten yolks.
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.