Konigsberger Klops (German Meatballs)

by Gerry Merz

Prep time: 0:30 Overall time: 0:30

Servings: 4 servings

INGREDIENTS

1/2 lb. sausage, cooked and drained
1/2 lb. hamburger, cooked and drained
Bread crumbs
1 egg
1 onion, chopped
1 bay leaf
1 quart water
Salt and pepper, to taste

Sauce:
Vinegar, to taste
Lemon juice, to taste
Salt, to taste
Egg yolk, to taste
Flour, as needed
Capers (optional)

INSTRUCTIONS

1. Combine sausage, hamburger, bread crumbs and egg together and form meatballs. Cool.

2. In saucepan combine 1 sliced onion, 1 bay leaf, 1 quart water and boil 10 minutes. Add meatballs for 15 minutes of boiling.

3. For the sauce combine vinegar or lemon juice, salt, egg yolk and flour to thicken. Cook together until thick. Add capers, as desired.

CHEF COMMENTS

Read entire recipe before making as it is in three steps. Whipped potatoes and peas make a good meal with the sauce and the meat balls.

This recipe is named after the city of Konigsberg in the former East Prussia province of Germany.

Tagged: german, meatballs add tags

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