Ingredients
For the Meatballs:
- 2 small yellow onion finely chopped (125 g)
- 2 tablespoons unsalted butter
- 1 teaspoon sea salt
- 700 g ground veal or mix of veal and beef
- 2/3 cup 30 grams panko breadcrumbs
- 5 anchovies mashed with a fork (2 teaspoons anchovy paste)
- 1 teaspoon Dijon mustard
- Finely grated zest of 1 organic lemon
- 3 tablespoons finely chopped parsley
- 2 tablespoons finely chopped chives optional
- Freshly ground black pepper to taste
- 2 eggs
For the Sauce:
- 500 ml beef broth or stock/fond
- 3 tablespoons unsalted butter
- 1 small yellow onion finely chopped
- 3 tablespoons flour
- 2 tablespoons capers
- 2 tablespoons chopped parsley
- 2 tablespoons crème fraîche or more
- Sea salt and black pepper to taste
- Squeeze of lemon juice to taste
Instructions
Prepare the Meatballs:
- In a medium skillet, heat the butter and cook the onion until soft and translucent. Stir in the salt and set aside to cool.
- In a large bowl, combine the ground veal, panko breadcrumbs, anchovy paste, Worcestershire sauce, lemon zest, chopped parsley, chives, pepper, and eggs. Add the sautéed onions and use your hands to thoroughly combine the ingredients. Try not to overwork the meat; squeeze the meat between your fingers rather than kneading it. Tip: The meatball mixture may seem moist at first, but as you mix, the panko will absorb the excess moisture, making it easier to shape into meatballs.
- Pinch off a piece of the meat mixture and using your hands roll the mixture into firm 5 cm meatballs (about the size of a golf ball).
Cook the Meatballs:
- In a large pot, bring 2 litres of salted water to a boil. Lower the heat to a gentle simmer and carefully add the meatballs. Simmer for 10–12 minutes, or until the meatballs float to the surface. Remove from the heat and let them rest in the hot water for 5 minutes before removing with a slotted spoon. Cover to keep warm if preparing the sauce afterward. Tip: Simmer the meatballs gently instead of boiling them vigorously, as a hard boil can cause them to break apart.
Prepare the Sauce:
- In a large deep skillet, melt butter and sauté the chopped onion until translucent. Sprinkle in the flour and cook for 1 minute, stirring constantly to make a roux.
- Gradually whisk in the beef broth (or stock), ensuring no lumps. Simmer until slightly thickened, about 3-5 minutes.
- Stir in the capers, parsley, and crème fraîche. Season with salt, black pepper, and a squeeze of fresh lemon juice for brightness. .
Combine and Serve:
- Gently place the meatballs in the sauce and simmer for 2–3 minutes to meld the flavours.
- Serve over steamed rice or alongside boiled potatoes. Enjoy!
Nutrition
Notes
- Need a quick side? Prepare jasmine rice while the meatballs simmer! Simmer for 12-15 minutes, fluff with a fork, and it’s ready to serve alongside your Königsberger Klopse.