Name: EFK Königsberger Klopse
Yield: 12 meatballs / 6 servings
Ingredients: 1 lb ground beef; 1 lb ground pork; 1 stale Kaiser roll or 2 slices white bread; 1/2 cup milk or water, for soaking; 1 small yellow onion, very finely diced; 1 large egg; 1 tsp kosher salt; 1/2 tsp black pepper; 1 tsp anchovy paste, optional; 6 cups low-sodium beef broth; 1 bay leaf; 4 allspice berries; 6 black peppercorns; 3 tbsp unsalted butter; 3 tbsp all-purpose flour; 2 cups reserved poaching broth; 3/4 cup heavy cream; 3 tbsp capers, drained; 1–2 tbsp fresh lemon juice; 1 tsp sugar, optional; Chopped parsley

Directions

1. Soak the bread 10 minutes and squeeze dry. Mix beef, pork, bread, onion, egg, salt, pepper and anchovy paste if using. Shape into 12 even meatballs.
2. Bring broth, bay leaf, allspice and peppercorns to a gentle simmer. Add meatballs and poach gently, without a hard boil, until they reach 160°F, about 15–20 minutes. Transfer to a plate and strain the broth.
3. Melt butter in a saucepan. Whisk in flour and cook 2 minutes. Gradually whisk in 2 cups warm poaching broth and simmer until smooth and lightly thickened.
4. Lower heat and stir in cream, capers and lemon juice. Add a pinch of sugar if needed to balance the sauce. Do not boil hard.
5. Return meatballs to the sauce and warm through. Finish with parsley.

Equipment

Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; mixing bowl; large saucepan or Dutch oven; slotted spoon; fine strainer; whisk; instant-read thermometer

Food safety & storage

Cook the ground beef/pork meatballs to 160°F. Keep the cream sauce out of the 40–140°F danger zone for extended periods and refrigerate leftovers within 2 hours.

EFK Königsberger Klopse

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.