Koningsberger meatballs

These traditional German meatballs are typically made with a mixture of minced meats – pork, beef, veal and are served in a tangy sour cream-based sauce made with capers. Sprinkle with parsley to serve and eat with hot kipfler potatoes to dip into the sauce.

• serves

  6

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

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Underrated Ingredients

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 1 onion, grated
• 2 tsp butter
• 3 anchovies, roughly chopped
• 500 g pork mince
• 500 g beef mince
• 1 cup dried breadcrumbs
• 1 tsp Dijon mustard
• 2 eggs
• ½ tsp salt
• ½ cup white wine
• 1 litre chicken stock
• 2 fresh bay leaves (or 4 dried)
• 80 g butter
• ½ cup plain flour
• 3 tbsp baby capers, rinsed
• 1 lemon, juiced
• 250 ml sour cream

To serve

• boiled kipfler potatoes
• ¼ cup finely shredded flat-leaf parsley

Instructions

1. Add the onion, 2 tsp butter and anchovies to a large saucepan over medium heat. Cook, stirring, until the onion is translucent. Remove from the heat and allow to cool.
2. Add the minces, breadcrumbs, mustard, eggs and salt to the cooled onion mixture in the pan and stir vigorously to combine to a smooth mixture. Roll the mixture into meatballs the size of a table tennis ball.
3. Place a separate medium saucepan over medium heat and boil the wine for about 1 minute, then add the chicken stock and bay leaves and bring to a simmer. Poach the meatballs at a low simmer in the broth for about 12-15 minutes, or until cooked through. Remove and drain (reserving the cooking liquid).
4. Place the 80 g butter and flour into a medium saucepan and fry for a minute or two to form a blonde roux. Add the meatball poaching liquid a little at a time to form a creamy sauce (reserve any leftover stock for a separate purpose).
5. Stir in the capers, lemon juice and sour cream. Add the meatballs to the sauce to warm through. Serve with boiled potatoes, scattered with parsley.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Underrated Ingredients

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G