Recipes 101
Meatballs in Caper Sauce (Königsberger Klopse)
250 g Minced beef
250 g Minced pork
1 Slice stale bread
1 tb Butter; melted
Salt Black pepper; freshly -ground
3 1/2 tb Fine dry breadcrumbs
750 ml Beef stock
1 Onion; grated
1 Egg
2 Anchovy fillets; finely _chopped (optional)
1 Egg yolk
1 tb Capers Lemon juice; or Wine vinegar
Trim the slice stale bread, soak it in water and squeeze it dry. In a large bowl, combine the minced beef and pork with the bread, 1/2 tablespoon of the breadcrumbs, the onion, egg, anchovy fillets and melted butter. Season to taste with salt and peppe.Mix well with your hands! (para mas masarap,hehe) Shape the mixture into 8 large meatballs. Bring the stock to the boil in a large saucepan. Drop in the meatballs and cook them for 15 to 20 minutes. Lift them out with a slotted spoon and put them aside. Stir the remaining breadcrumbs into the stock and simmer gently for a few minutes to allow the stock to reduce and to thicken slightly. Remove from the heat. Beat the egg yolk lightly. Add a few tablespoons of the hot stock and mix well. Stir the mixture back into the pan. Return the pan to low heat and stir until the sauce has thickened. Take care not to let it boil or the egg yolk will curdle. Add the capers and a few drops of lemon juice or wine vinegar to taste. Return the meatballs to the sauce and reheat gently, making sure that the sauce does not boil. Serve in a ring of rice or accompanied by a potato puree.
This dish originated in Königsberg, formerly the capital of East Prussia. Berlin adopted it more than a century ago, however, and Berliners have come to regard it as their own.
250 g Minced beef
250 g Minced pork
1 Slice stale bread
1 tb Butter; melted
Salt Black pepper; freshly -ground
3 1/2 tb Fine dry breadcrumbs
750 ml Beef stock
1 Onion; grated
1 Egg
2 Anchovy fillets; finely _chopped (optional)
1 Egg yolk
1 tb Capers Lemon juice; or Wine vinegar
Trim the slice stale bread, soak it in water and squeeze it dry. In a large bowl, combine the minced beef and pork with the bread, 1/2 tablespoon of the breadcrumbs, the onion, egg, anchovy fillets and melted butter. Season to taste with salt and peppe.Mix well with your hands! (para mas masarap,hehe) Shape the mixture into 8 large meatballs. Bring the stock to the boil in a large saucepan. Drop in the meatballs and cook them for 15 to 20 minutes. Lift them out with a slotted spoon and put them aside. Stir the remaining breadcrumbs into the stock and simmer gently for a few minutes to allow the stock to reduce and to thicken slightly. Remove from the heat. Beat the egg yolk lightly. Add a few tablespoons of the hot stock and mix well. Stir the mixture back into the pan. Return the pan to low heat and stir until the sauce has thickened. Take care not to let it boil or the egg yolk will curdle. Add the capers and a few drops of lemon juice or wine vinegar to taste. Return the meatballs to the sauce and reheat gently, making sure that the sauce does not boil. Serve in a ring of rice or accompanied by a potato puree.This dish originated in Königsberg, formerly the capital of East Prussia. Berlin adopted it more than a century ago, however, and Berliners have come to regard it as their own.
