Konigsberger Klopse (German Meatballs in Creamy Caper Sauce)

Step 1

In a large saucepan or Dutch oven such as Le Creuset, heat broth ingredients (stock, bay leaf, cider vinegar, white wine, peppercorns, and 2 tablespoons capers) to a simmer over medium heat.

Step 2

Meanwhile, combine meatball ingredients, mix well.

Step 3

Form meat mixture into golf-ball sized balls (note: mixture will be a bit sticky and delicate to work with, but this is normal, and the result will be a moist and tender meatball!). Roll them in flour, and carefully place into hot broth; simmer each batch for 15 minutes, but do not boil. (Tip: do not crowd meatballs, ie only simmer about 10-12 meatballs at a time). Note that the broth will thicken as you add the flour covered meatballs, which will make a nice sauce.

Step 4

Carefully remove meatballs from the hot broth with a slotted spoon, and keep them warm in a covered bowl stored in the oven while making the sauce. Discard bay leaf.

Step 5

To Make Cream Sauce:.

Step 6

To hot broth stir in the sauce ingredients and heat through, but do not boil.

Step 7

Add the cooked meatballs to the heated sauce, stir gently and warm through.

Step 8

To Serve:.

Step 9

Serve Meatballs and Cream Sauce with boiled new potatoes (salzkartoffel) or hot buttered spaetzle noodles, and German Rotkohl recipe #Sprinkle with snipped fresh parsley, for garnish.

Step 10

To Serve as an Appetizer:.

Step 11

Make the meatballs smaller and serve warm from the crock pot with toothpicks, buttered rolls and potato salad recipe #309891.

Step 12

Freezes well.