KÖNIGSBERGER KLOPS (GERMAN MEATBALLS)
About twenty 2-inch meatballs
Sometimes we all need to be coddled by a meal’s warm embrace. Think of it as caloric self-care. Smothered meatballs and bread crumb–topped egg noodles is old-fashioned German comfort food. Be well! For the best flavor, do not let veal exceed one-quarter of the ground meat used.
Combine and let soak in a bowl:
- One 1-inch-thick slice bread
- Water, milk, or stock to cover
In another bowl, have ready:
- 1 ½ pounds ground beef, veal, pork, or a combination
Beat well and add to the meat:
- 2 large eggs
Melt in a medium skillet over medium heat:
- 1 tablespoon butter
Add and sauté until golden, about 8 minutes:
- 1 medium onion, finely chopped
Add the sautéed onion to the meat. Wring the liquid from the soaked bread, tear it into little pieces, and add to the meat. Add:
- 3 tablespoons chopped parsley
- 1 ¼ teaspoons salt
- ¼ teaspoon sweet paprika
- Finely grated zest of 1 lemon
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce, or 2 anchovies, minced
- (A small grating of nutmeg)
Combine the ingredients lightly with your hands. Shape lightly into 2-inch balls. Bring to a simmer in a large saucepan:
- 5 cups chicken or vegetable stock
Drop the meatballs in, cover, and simmer for 15 minutes. Remove the meatballs from the stock with a slotted spoon and transfer the stock to a bowl. In the same pan, make:
- Basic Pan Gravy, using 10 tablespoons butter, ⅔ cup all-purpose flour, and all of the reserved stock
Cook and stir the gravy until smooth. Add:
- 2 tablespoons capers, chopped pickles, or sour cream
- 2 tablespoons chopped parsley
Add the meatballs to the gravy and cook to reheat. Serve with a platter of:
- Cooked egg noodles or Spätzle
Cover generously with: