- 1 slice of bread, one inch thick
- ½ pound ground beef
- ½ pound ground veal
- ½ pound ground pork, or liver
- 2 eggs
- 1 tablespoon butter, melted
- ¼ finely chopped onion, sautéed until golden
- 3 tablespoons chopped parsley
- 1-¼ teaspoons salt
- ¼ teaspoon paprika
- ½ teaspoon grated lemon rind
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- grating of nutmeg
- 5 cups vegetable stock
- 2 tablespoons butter
- 2 tablespoons flour
- 2 tablespoons capers, or pickles, lemon juice, or sour cream
- 2 tablespoons chopped parsley
1. Soak bread in water, milk, or stock to cover. Mix together meat, eggs, butter, and sautéed onions. Wring the liquid from the bread, and add it. Add parsley, salt, paprika, lemon rind, lemon juice, and Worcestershire sauce. A few minced anchovies or 1/4 herring may be added at this time to the mixture or later to the gravy. Combine everything well; do this lightly with hands rather than with a fork or spoon. Shape lightly into 2" balls.
2. Drop meatballs in to boiling vegetable stock. Simmer covered about 15 minutes. Remove from the stock. Measure the stock Make a gravy of it, by using for every cup of stock, 2 tbs butter and 2 tbs flour, seasoning to taste. Cook and stir until smooth. Add capers and parsley. Reheat the meatballs in the gravy.
Preheat oven to 350˚. Follow the Klopse recipe, but omit the Worcestershire sauce. Add to the meat mixture 1/2 chopped clove garlic, 3 tbs grated Parmesan cheese, and 1/4 tsp oregano. Mix and form into balls. Brown lightly in 2 tbs butter. Place in a casserole. Half cover with tomato sauce. Bake covered about 30 minutes.
Königsberger Klops. To import, drag image to your MacGourmet recipe box.