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“Königsberger Klopse“ – Meat Dumpling

Serves 4

• 3/4 cup breadcrumbs
• 1/2 cup milk
• 500 gr ground meat, preferably half pork, half beef
• 1 small, finely chopped onion
• 4 finely chopped anchovy fillets
• 1 egg
• 1 tablespoon butter (unsalted)
• Salt and pepper, to taste
• 4 cups meat stock
• 2 tablespoons flour
• 3 tablespoons capers
• 2 tablespoons lemon juice
• Pinch of sugar
• 2 egg yolks
• 1/2 cup heavy cream, or light sour cream
• 1 tablespoon chopped parsley

Soak breadcrumbs in milk for 15 minutes, and then squeeze out the liquid. Mix breadcrumbs with meat, onion, anchovy fillets, egg, and salt and pepper. You can also process all of the ingredients in a food processor or blender to thoroughly mix in the anchovies. Shape into small meatballs.

Bring the stock to a boil, add the meatballs, turn down heat to a simmer, and let cook for about 15 minutes. Remove the meatballs and sieve the stock.

Melt butter and blend in the flour, browning lightly, then gradually pour in three cups of stock, whisking constantly. Mix in the capers. Reduce heat and simmer for about ten minutes. Add meatballs and reheat slowly, careful not to bring the sauce to a boil.

Season as desired with lemon, salt, pepper, and sugar. Whisk together egg yolks and cream. Slowly stir into sauce. Sprinkle parsley on top and serve with boiled potatoes.

ENJOY YOUR MEAL!