We had a wonderful time at our European Tea this past weekend! Thank you to everyone who came! We shared fun stories and memorable photos from Mom and I's European trip back in August. Our menu was a mix of English and German foods - since we went to both places! A popular savory from our menu, was these Königsberg Meatballs! So we thought it would be fun to share this recipe with all of you!
Adapted from Grandma’s German Cookbook
1 ¼ pound mixed ground meat, such as veal, beef and pork
1 Large Onion, chopped
Salt & Pepper to taste
Pinch of Freshly Ground Nutmeg
3 Large Eggs
Mix the meat, onion, eggs and seasoning in a bowl. Add enough bread crumbs so the mixture holds together and you can make nice size meatballs. (About 20 meatballs)
In a large skillet, warm up some shortening; once hot, add the meatballs; cook just until the outside is brown. The inside will not be fully cooked yet. Once browned, place on a paper towel.
Wipe excess grease out of skillet; place meatballs back in and pour about 3 C of water over the meatballs. Bring it to a simmer, cover and let it simmer gently until the meatballs are cooked through, about 20 minutes or so. Remove meatballs and measure out 2 C of the meat liquid and set aside.
2 TBSP Unsalted Butter
2 Heaping TBSP Flour
¼ tsp. Fresh Ground Nutmeg
1 C Milk
2 C of Meat Juice/Poaching Liquid
Melt the butter in a pot, stir in the flour and cook for a minute or two. Gradually add the milk, poaching liquid and nutmeg. Stir constantly with wire whisk to prevent lumps from forming, stir until thickened. Turn off the heat; let sauce rest 10 minutes or so, uncovered. Stir occasionally.
Next - Stir in:
1 Egg Yolk
½ Jar (3.5 oz jar) of Capers, along with their liquid*
¼ C Heavy Cream
½ tsp Sugar
1 tsp freshly squeezed Lemon Juice
Put the meatballs in the sauce and gently warm sauce and meatballs, but do not bring sauce to a boil.
Serve on top of mashed potatoes and/or noodles.
*Note: Germans prefer the potato!