Königsberger Klopse or meatballs in white sauce is a Polish dish that is best served with potatoes and pickled beets. As I always say, adjust the taste as desired. If you want it a little sweet, you can add sugar. Chili powder or paprika can add some spicy zing as well.

 

Ingredients:

1/2 lb. ground pork

1/2 lb. ground beef

2 slices of bread

1 egg yolk

2 small onions, chopped

3 tablespoons butter or margarine

4 cups vegetable or beef broth

Salt and pepper

5 whole peppercorns

4 juniper berries (optional)

1 bay leaf

2 tablespoons flour

2 tablespoons lemon juice

1 small glass of white wine

4 tablespoons sour cream

24 capers, drained

 

In a small saucepan or skillet, melt 1 tablespoon of butter over medium heat and sauté half of the onions in butter for 3-5 minutes or until translucent.

Tear the bread into small pieces and place them in a bowl. Add the ground pork, ground beef, egg and cooked onions. Season it with salt and pepper. Mix well by hand or using a wooden spoon. Form the ground meat into balls.

In a heavy pot or Dutch oven, place 2 1/2 cups of broth, onions, peppercorns, juniper berries and bay leaf. Bring it to a boil. After, reduce the heat and carefully add the meatballs. Cook them for 10-15 minutes or until they are done. Remove the meatballs and transfer to a plate. Keep warm. You may discard the broth or use it for another dish.

Melt 2 tablespoons of butter in a saucepan. Slowly add the flour to make a roux and then incorporate 1 1/2 cups of broth. Mix well. Stir in the capers, white wine, lemon juice and sour cream. Cook for 5-10 minutes until you reach the consistency you want. Add the meatballs. Transfer to a plate and serve warm.

 

Photo Courtesy Of: diekatrin