Serves 4
Ingredients:
Meatballs
1 Hard Roll or 2 slices dry
3/4 cup Water
1 /2 lb Ground Beef; Lean
1 / 2 lb Ground Pork
1 / 2 lb. Ground Veal
(If you can't find veal then substitute equal amounts of beef and pork.
4 Anchovy Fillets; Diced
1 medium Onion; finely diced, or 2 tablespoons of dried onion flakes.
2 Eggs (Large)
1/2 teaspoon salt
1/4 teaspoon White pepper ( may substitute black pepper or some pepper sauce to taste. )
Broth
6 cup Water
1/2 teaspoon Salt
1 Bay Leaf
1 / 4 cup diced onions or 1 tablespoon onion flakes
6 ea Peppercorns
Sauce
6 cups of the broth
1 tablespoon Capers
Juice of one lemon ( 2 Tablespoons)
1 teaspoon Mustard (Dusseldorf or Dijon)
1 cup sour cream
3 / 4 cup flour
Salt and pepper to taste
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 'Soak the roll in the milk about 10 minutes and squeeze dry. |
 Place bread in mixing bowl with the ground beef. Add the bacon, anchovy fillets, onion, egg,
salt and pepper
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Mix thoroughly
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Prepare broth by
boiling the water, seasoned with salt, bay leaf,
onion, and peppercorns
Shape the meat mixture into
balls about 2 inches in diameter.
Add to the boiling
broth and simmer over low heat for 20 minutes. Remove
meatballs with a slotted spoon, set aside, and keep
warm. Gravy:
Another method of cooking the Klops or meatballs is to roll them in flour and then cook.
The flour will thicken the broth as they cook.
Slowly blend in 2 cups of reserved broth. Add the
drained capers, lemon juice, and mustard. Simmer for
5 minutes. Remove a small amount of the sauce to blend
with the egg yolk. Stir egg yolk back into the sauce.
Season with salt and pepper. To Serve:
Place reserved meatballs into the gravy and reheat if
necessary. Serve on a preheated platter.
I strained the broth through cheese cloth if you have it. This makes the broth clear.
I then added 4 cups of broth to the sauce pan, and bring to a simmer.
The thickness of the sauce is so important. It shouldn't be cloying and gluggy. A good rule of thumb is that it should be just thick enough to coat the back of a spoon. Here you can see that you can still see the meatball.
It is too thick if it masks the food you are eating.
Traditionally this is served with boiled potatoes. I like the waxy potatoes, like Yukon gold, or red skin potatoes.
The dark brow Russets will work, but I would suggest peeling them. Noodles and rice work well with this dish.
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