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KONIGSBERGER KLOPS (GERMAN MEAT BALLS IN LEMON-CAPER SAUCE)

Source of Recipe

“The Doubleday Cookbook,” 1975


List of Ingredients

Meat Balls:
1 medium-size yellow onion, peeled and chopped fine
1 tablespoon butter or margarine
2 slices white bread soaked in 1/2 cup cold water and squeezed almost dry
1/2 pound ground beef
1/2 pound ground lean pork
2 medium-size potatoes, boiled and riced
6 anchovies, chopped fine
1 egg, lightly beaten
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup unsifted flour

Sauce:
1/4 cup butter or margarine
1/4 cup unsifted flour
2 cups beef broth
2 tablespoons capers
2 - 3 tablespoons lemon juice


Recipe

Saute onion in butter over moderate heat 8-10 minutes until golden, then mix with remaining meat ball ingredients except flour. Shape into 1” balls and roll lightly in flour. Simmer meat balls, half at a time, 5-7 minutes in salted water (about 2 teaspoons salt to 2 quarts water).

Meanwhile, make the sauce: melt butter in a large saucepan over moderate heat, blend in flour, slowly add broth, and cook, stirring, until thickened. Add capers, lemon juice to taste, and meat balls, cover, and simmer 5-10 minutes.

Serve with boiled potatoes.

Makes 4 servings