Beef: Koenigsberger Klops (German Meatballs) by BarbCA

posted by BarbCA 09-12-102 7:16 AM

Koenigsberger Klops (German Meatballs)
1 slice sturdy white bread
1 lb. beef, ground
1/2 lb. pork, ground
2 eggs, lightly beaten
1 tablespoon butter
1/4 cup finely minced onion
3 tablespoons chopped parsley
1 1/4 teaspoons salt
1/2 teaspoon paprika
1/2 teaspoon grated lemon rind,
1 teaspoon lemon juice,
1 teaspoon Worcestershire sauce
pinch nutmeg
4 cups boiling beef stock

For Gravy:
4 tablespoons butter
4 tablespoons flour
2 cups hot stock
Lemon juice to taste.
2-3 tablespoons capers
3 tablespoons chopped parsly


Soak bread in beef stock. Saute onion in butter until softened. Squeeze bread dry and add to meat along with eggs, onion, parsley, salt, lemon rind, juice, Worcestershire and nutmeg. Form into 2-inch balls.

Gently drop into boiling beef stock and simmer, covered for about 15 minutes. Remove from stock.

Blend butter and flour. Make gravy using butter flour mixture stirred into hot stock. Add capers and chopped parsley. Add lemon juice and salt and pepper to taste. Don't make too sharp. It should be mellow.

Serve with Spaetzle or noodles.

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