{"id":349,"date":"2020-12-31T16:58:05","date_gmt":"2020-12-31T16:58:05","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=349"},"modified":"2020-12-31T16:58:06","modified_gmt":"2020-12-31T16:58:06","slug":"koningsberger-klopse","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/349","title":{"rendered":"K\u00f6ningsberger Klopse"},"content":{"rendered":"\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p>Piquant German meatballs in a cream sauce.<\/p><\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">For the meatballs<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>1 hard bread roll or bun (Kaiser roll is perfect)<\/li><li>3\/4 cup water<\/li><li>1 lb ground beef (as lean as possible)<\/li><li>1 strip of bacon, diced<\/li><li>4 anchovie fillets, diced<\/li><li>1 small onion, chopped<\/li><li>1 large egg<\/li><li>1\/2 teaspoon salt<\/li><li>1\/4 teaspoon white pepper (or black if you prefer a stronger flavour)<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">For the broth<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>6 cups water<\/li><li>1\/2 teaspoon salt<\/li><li>1 bay leaf<\/li><li>1 small onion, peeled &amp; halved<\/li><li>6 peppercorns<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">For the gravy<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>1 1\/2 tablespoons butter<\/li><li>1 1\/2 tablespoons unbleached flour<\/li><li>1 tablespoon capers<\/li><li>juice of half a medium sized  lemon<\/li><li>1\/2 teaspoon prepared mustard (brown is best)<\/li><li>1 large egg yolk<\/li><li>1\/4 teaspoon salt<\/li><li>1\/4 teaspoon white pepper<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<ol class=\"wp-block-list\"><li>First, make the meatballs.  Soak the roll in the water for about 10 minutes.  Squeeze it dry; place it in a mixing bowl with the ground beef.  Add the bacon, anchovies, onion, egg, salt and pepper, and mix them all together thoroughly.<\/li><li>Next, prepare the broth.  Boil the water, and add the salt, ay leaf, onion and peppercorns to season.  While this is going on, shape the meat mixture into balls about 2 inches in diameter.  Add to the broth and simmer over low heat for about 20 minutes.<\/li><li>Remove the meatballs with a slotted spoon, set aside, and keep warm while you make the gravy.  Keep the broth.<\/li><li>Heat the butter in a heavy frying pan, and stir in the flour.  Cook for 3 minutes, stirring constantly.  Slowly blend in 2 cups of reserved broth.<\/li><li>When the broth is all stirred in, add the drained capers, lemon juice and mustard.  Simmer for 5 minutes.<\/li><li>Remove a small amount of the sauce to blend with the egg yolk.  Stir the egg yolk back into the sauce, making sure it is thoroughly blended in.<\/li><li>Season with salt and pepper.<\/li><li>Put the meatballs in the gravy, reheat if necessary.<\/li><li>Serve on a pre-heated platter.<\/li><\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">A warm vinaigrette-based potato salad goes well with these.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serve with a couple of slices of pickled beetroot.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Piquant German meatballs in a cream sauce.<\/p>\n","protected":false},"author":2,"featured_media":350,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[15,106,11,105],"class_list":["post-349","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-beef","tag-german","tag-main","tag-meatballs"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/349","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=349"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/349\/revisions"}],"predecessor-version":[{"id":351,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/349\/revisions\/351"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/350"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=349"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=349"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=349"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}