Today I sat down and wondered what is the one thing that brings people together. What is that which can make people at war sit down together like brothers? Then another question came to my mind, Why did one once say, the secret to a man’s heart is through the stomach.
From that proverb, I got the answer to my question. The main thing which can make you and I come together and sit at the same table is food.
Today we are going all the way to Deutschland[ German]. We are cooking konigsberger klopse [ German meatballs in a white sauce with capers]. This dish is named after a Prussian city, Konigsberg[the current Kaliningrad]. This meal is one of the highlights of
East Prussian cuisine. I bet not many people still eat this delicacy but since there is a recipe below, give it a try.
GERMAN MEATBALLS IN WHITE SAUCE.
- 2 slices bread (day-old)
- 1 tablespoon butter
- 2 small onions (1 chopped fine, 1 quartered)
- 1/2 pound ground pork
- 1/2 pound ground beef
- 2 large egg yolks (1 of them is optional)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups broth (vegetable or beef)
- 5 peppercorns (whole, cracked)
- Optional: 4 juniper berries (cracked)
- Optional: 1 bay leaf
- 2 tablespoons butter
- 2 tablespoons flour (all-purpose)
- 24 capers (drained)
- 2 to 4 ounces white wine (or broth)
- 1 to 2 tablespoons lemon juice
- 2 to 4 tablespoons sour cream
- Optional: pinch sugar
- Soak the day-old in water and squeeze almost dry.
- Melt 1 tablespoon of the butter and cook the finely chopped onion until translucent. Cool slightly.
- In a large bowl, place the pork and beef, cooked onions, and bread (soaked, squeezed, and broken into pieces). Add 1 egg yolk, salt, and pepper and mix well.
- If mixture can’t be formed into meatballs, add a few tablespoons broth. Form into 12 meatballs.
- In a large saucepan, bring the rest of the broth, cracked peppercorns, optional cracked juniper berries, optional bay leaf, and quartered onion to just under a boil
- Add the meatballs carefully. Cook until done, about 12 minutes. Remove meatballs and keep warm.
Make the Sauce
- Melt 2 tablespoons butter in a pan and add the flour, making a roux. Slowly, stir about 1 1/2 cups of the strained meatball cooking liquid into the roux, whisking to keep the sauce smooth.
- Add the capers and white wine; season the sauce to taste with lemon juice, sour cream, and the optional pinch of sugar. Add the meatballs to the sauce, warm through, and serve.
- If you wish, add the second egg yolk to bind the sauce further. Warm the sauce after adding, but do not boil or the egg yolk will curdle. The curdled egg won’t affect the taste; it’s just not appetizing look
NB: The recipe above is derived from thespruceeats.com. For more information on its nutritional facts visit their page and you won’t be disappointed.
Hope you not only try the recipe, but also love it. Till we meet again.
By Joy Kirima.