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Königsberger Klopse,
Konigsberg Meatballs, Germanic
In 1945, Königsberg, once a major Hanseatic city in East Prussia,
became Kaliningrad, capital of the Kaliningrad Oblast of the Russian
Federation.
Meatballs:
1 cup fresh breadcrumbs
1 lb. lean beef, minced
1/2 lb. pork, minced
2 spring onions, chopped
1/2 teaspoon grated lemon rind
juice of 1/2 lemon
1 tablespoon juice from jar of capers
2 anchovy fillets, chopped (optional)
1 teaspoon salt
freshly ground black pepper
2 eggs, beaten
1 egg white, beaten
3-4 cups beef stock
Caper Sauce:
2 tablespoons butter
1 spring onion, chopped
2 tablespoons flour
1/2 cup white wine
1 egg yolk
1 tablespoon capers
juice of 1/2 lemon
salt
freshly ground pepper
Meatballs:
Soak the breadcrumbs in water, then squeeze out and add to the minced
beef and pork. Mix well together. Add the spring onions, lemon rind,
lemon and caper juice, anchovies, salt and pepper. Combine all
ingredients, then add the beaten eggs and egg white.
When the mixture is smooth, form it into 1 to 2 inch meatballs.
Bring the stock to a boil and while it is boiling rapidly, add the
meatballs, making sure not to add too many at one time. Cook them for
approximately 15 minutes until they rise to the surface. Remove the
meatballs with a slotted spoon and keep them warm. Strain the cooking
juice and set aside.
Caper Sauce:
Melt the butter in a saucepan. Add the spring onion and cook until it
is soft. Stir in the flour and cook for a few minutes. Add 2 1/2 to 3
cups of the strained cooking juice.
Add the wine and simmer for a few minutes until the mixture is smooth
and thick. Reduce the heat and add the egg yolk. Make sure that the
sauce does not boil as it will curdle. Add the capers, lemon juice and
season to taste. If the sauce is too thick, add more stock.
To serve, add the meatballs to the sauce and keep them warm until they
are ready to be served. Traditionally, they are served with potatoes
and a green bean salad.
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