Man-Pleaser Kiss-Inducing Meatballs in White sauce with Capers

Kiss

Kiss Me! I deserve it!

My version of the Prussian dish, Königsberger Klopse, is a meat-loving man pleaser!  After dining on this feast, your man will sweep you off your feet, slam you into the wall, and kiss you hard!

The traditional recipe uses veal.  Not in my budget.  I use a mix of ground beef and pork.  The meatballs are simmered broth then removed.  The broth is made into a tasty sauce to which the balls are returned. The dish is usually served with boiled potatoes.

MEATBALLS
1/2 of an Onion, minced
3/4 lbs. Ground Beef
3/4 lb. Ground Pork or Chicken
1/2 cup Breadcrumbs drizzled with 2 Tbsps. of Milk
2 Anchovies, mashed
1 tsp. Worcestershire Sauce
1/2 tsp. Pepper
1 Egg
3 cups Beef or Chicken Broth (Home-made or Low Sodium)

SAUCE
1/4 cup Unsalted Butter
1/2 of an Onion, minced
1/4 cup White Flour
1/4 cup of Cream
1 Egg Yolk
2 Tbsps. Capers
3 Tbsps. Fresh Parsley, chopped or 1 Tbsp. Dried Parsley
Garnish; 1/4 cup Sour Cream

Mix meatball ingredients together.  Form balls using a tablespoon measure.

Heat the broth in large fry pan.  Reduce to simmer and add meatballs.  Cook for 20-25 minutes, more or less depending on the size of your balls.   Remove with a slotted spoon and set aside.

Pour out the broth and save for the sauce.

In the same pan, over medium heat, toss in butter and onions. Cook the onions until translucent. Lower heat and stir in flour. Cook until light gold, stirring constantly. Add the broth, a little at a time, with a whisk stir constantly until the sauce resembles a thin gravy.  You may or may not use all of the broth.

Put meatballs back into the sauce. Simmer over low heat until just warmed through.  Add cream, beaten egg yolk, capers, and sprinkle with parsley.  Warm through again.  Keep the heat on low so that the cream doesn’t curdle, nor does your yolk scramble.

Plate. I love shallow bowls with a wide rim. Serve each with a large boiled potato.  Feeds 3.  Garnish with a dollop of sour cream on each serving, or let diners add their own tableside.

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