Include in Print View:

Konigsberg Meatballs

Konigsberg Meatballs recipe image
Konigsberg Meatballs are a beloved German classic, known for their tender, pale texture and distinctive creamy sauce. Unlike typical browned meatballs, these are simmered gently in a seasoned broth, resulting in a delicate, white appearance. The star of the dish is the rich gravy, infused with sharp capers, bright lemon juice, and a hint of mustard, all thickened with a velvety egg yolk liaison. The addition of anchovies and bacon provides a subtle savory depth that balances the tanginess beautifully.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 1173.5
Description
Konigsberg Meatballs are a beloved German classic, known for their tender, pale texture and distinctive creamy sauce. Unlike typical browned meatballs, these are simmered gently in a seasoned broth, resulting in a delicate, white appearance. The star of the dish is the rich gravy, infused with sharp capers, bright lemon juice, and a hint of mustard, all thickened with a velvety egg yolk liaison. The addition of anchovies and bacon provides a subtle savory depth that balances the tanginess beautifully.
Ingredients
  • Hard roll
  • Water
  • Ground beef; lean
  • Bacon; strip, diced
  • Anchovy fillets; diced
  • Onion; small, chopped
  • Egg; large
  • Salt
  • Pepper; white
  • Water
  • Salt
  • Bay leaf
  • Onion; small, peeled, halved
  • Peppercorns
  • Butter or margarine
  • Unbleached flour
  • Capers
  • Lemon juice; of 1/2 med. lemon
  • Mustard; prepared
  • Egg yolk; large
  • Salt
  • Pepper; white
Directions
  1. 1
    Soak the hard roll in water for about 10 minutes until soft, then squeeze out excess liquid thoroughly.
  2. 2
    In a mixing bowl, combine the soaked roll, ground beef, diced bacon, diced anchovy fillets, chopped onion, whole egg, salt, and white pepper. Mix thoroughly until well combined.
  3. 3
    In a large pot, bring water to a boil with salt, bay leaf, halved onion, and peppercorns.
  4. 4
    Shape the meat mixture into balls about 2 inches in diameter.
  5. 5
    Gently add the meatballs to the boiling broth. Reduce heat to a simmer and cook for 20 minutes.
  6. 6
    Remove the meatballs with a slotted spoon and set aside on a plate, keeping them warm. Reserve the broth.
  7. 7
    In a saucepan, melt butter over medium heat. Stir in flour and cook for 3 minutes, stirring constantly, to form a roux.
  8. 8
    Slowly whisk in 2 cups of the reserved hot broth until smooth.
  9. 9
    Add the drained capers, lemon juice, and mustard to the sauce. Simmer for 5 minutes until slightly thickened.
  10. 10
    Remove the saucepan from heat. Spoon a small amount of the hot sauce into a small bowl and whisk in the egg yolk to temper it.
  11. 11
    Stir the egg yolk mixture back into the sauce in the pan. Season with salt and white pepper. Do not boil after adding egg yolk.
  12. 12
    Place the cooked meatballs into the gravy and heat gently until warmed through.
  13. 13
    Serve immediately on a preheated platter.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 1173.5kcal
% Daily Value *
Total Fat 49.7g77%
Saturated Fat 15.8g79%
Cholesterol 463.3mg155%
Sodium 6750.0mg282%
Total Carbohydrate 144.0g48%
Dietary Fiber 47.9g192%
Sugars 8.0g
Protein 74.5g149%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/konigsberg-meatballs/