1 2-ounce can anchovy fillets
½ pound ground pork
5 slices dry bread
¾ cup sauterne
1 cup milk
4 whole cloves
1 ½ cups chopped onion
4 whole black peppercorns
2 tablespoons butter or margarine
1 bay leaf
2 beaten eggs
2 tablespoons all-purpose flour
1 ½ teaspoons salt
1 lemon, very thinly sliced
¼ teaspoon pepper
1 tablespoon capers, drained
1 pound ground beef
Hot cooked noodles
½ pound ground veal Snipped parsley
To desalt anchovies, soak in cold water 20 minutes; drain.
Soak bread in milk.
Cook onion in butter till tender but not brown.
In a large bowl mix anchovies, bread mixture, onion, eggs, salt and pepper. Add meats; mix well.
Form into 24 meatballs.
In large skillet mix sauterne, cloves, peppercorns, bay leaf, and ¾ cup water.
Add meatballs. Cover; simmer 25 to 30 minutes.
Remove meatballs; strain liquid.
Return liquid to skillet.
Blend ¼ cup cold water into flour.
Stir into hot liquid; cook and stir till thick and bubbly.
Add lemon slices, capers and ¼ teaspoon salt.
Cook 1 or 2 minutes.
Place meatballs on platter of hot cooked noodles. Top with sauce. Garnish with parsley. Serves 8.
Konigsberger Klops or German-Style Meatballs, says history, was named after the city of Konigsberg in East Prussia. By a quirk of politics that city is now Kaliningrad and is part of the Russian Federation. The geography may be confusing, but the origin of this dish is clear. It is definitely German and features the slightly tart flavor that is so much a part of our German-American heritage.