ISO: ISO Olga, Richard, & Marg, I made: German Meatballs with Anchovies and Capers (Konisgsberger Klopse)

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barb_b

Well-known member
I made this tonight...What a hit!! My dh said that he would not go back to another meatball again...SOO light. We really enjoyed it. I made my own breadcrumbs, kept the meat mixture over night, made the meat balls and put them in the freezer for 20 minutes.

They were scrumptious!! In hindsite, I have so much of this wonderful sauce left over, that next time, I will serve with broad noodles.

Thanks for the great recipe and advice!! It is a keeper!!

Thanks again! Regards,

Barb

Edited to add that I reduced the flour; and per Ang suggestion, added vinegar to the sauce

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=42833

 
AngAk Thanks for the suggestion on Vinegar, I did add some to the sauce (Very good!)

and I think that Aajay's thoughts on breadcrumbs were merited. I made my own using italian bread...These were the lightest, moisted meatballs I have ever had..

Thanks again to all!!

Regards,
Barb

 
I have the biggest smile on my face. This is such a great memory food for me.

I'm buying capers to make Dawn's tuna spread, so I'll have to make these klopse with the leftover capers.

 
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