Königsberger Klopse (Meatballs)

gistfile1.txt

Königsberger Klopse

* 600gr minced meat, pork/beef, rolled as little balls
* half a handful of capers
* 1/2 - 1 lemon (juice)
* anchovis paste or in salt
* heavy cream (1 cup)
* fond or broth (beef,chicken) (1 cup)

gently light brown the meat balls in butter. add some ground nutmeg and pepper on them - but NO SALT!

add the broth/fond and the cream, throw in the capers. let simmer for 15 minutes.

stir in the anchovis paste (or the anchovis mashed with a fork) with the lemon juice, add 1 spoon starch (to bind the sauce).

remove meatballs from liquid, stir in the anchovis-lemon-starch mix until nicely creamy.

re-add meatballs, let sit for another 10-15 minutes, but don't cook to a strong boil.


DO NOT ADD SALT until you've waited at least 15 minutes and tasted it - the flavours hit late and it's extremely easy to spoil dishes with capers and anchovis paste. 

scales very well, freezes very well, so make more. :)

my brother and I agree that it must be very acidic - start with half a lemon though. :)

and there is no such thing as "too many capers" :)

eaten with pickle slices and potatoes. 

I always have Apfelmus along with it, because that's how my grandmother served it to us children. :)