German Meatballs With Anchovies And Capers Konigsberger Klopse
If you’ve ever wondered why some meatballs are light and others leaden, you may be interested to know that the liquid ingredient can make all the difference. meatballs made with milk, for example, tend to be denser and drier than those made with water or broth because milk protein curds (coagulates) during cooking. for truly light and fluffy meatballs, use club soda (as does this recipe) because it has almost a leavening effect. note: you’ll need very little salt for these meatballs because of the brininess of the anchovies and capers.
Steps
For the meatballs: mix all meatball ingredients together , using your hands.
Cover mixture and chill 2 to 3 hours until firm enough to shape easily.
Roll into balls about the size of golf balls , arrange in one layer on a large tray , cover and chill 1 to 2 hours.
To poach: bring beef broth and water to a simmer in a large heavy saucepan over moderate heat drop half the meatballs into the liquid , and when it returns to a slow simmer , adjust burner heat as need so that it ripples steadily but gently.
Poach the meatballs uncovered for 20 minutes.
Remove to a heatproof bowl , using a slotted spoon , cover loosely with foil and keep warm.
Poach the balance of the meatballs the same way and transfer to the bowl with a slotted spoon.
Re-cover with foil and keep warm.
For the sauce: boil poaching liquid hard until it has reduced to 2 cupsabout 20 minutes.
Meanwhile , melt the butter in a small heavy saucepan over moderately low heat.
Add shallots and stir fry about 5 minutes unt.
Ingredients
veal shoulder, pork shoulder, fine soft bread crumbs, parsley, capers, lemon rind, egg, anchovy paste, salt, white pepper, club soda, beef broth, water, unsalted butter, shallots, all-purpose flour, small caper, sour cream