Koenigsberger Klopps Recipe
German style meatballs served over a bed of spaetzle with a side of red cabbage. Topped with our lemon beurre blanc sauce.
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Ingredients
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Meatballs
Method
Preparation
- 1
- 2
Form the Meatballs
Using your hands, form the mixture into meatballs, about 2 inches in diameter. Set aside.
- 3
Cook the Meatballs
In a large skillet, heat some oil over medium heat. Add meatballs and cook until browned on all sides, about 10 minutes. Remove and set aside.
- 4
Make the Lemon Beurre Blanc Sauce
In the same skillet, add 1/2 cup of white wine and reduce by half. Add 1/4 cup of heavy cream, then slowly whisk in 100 grams of cold butter, piece by piece, until the sauce is smooth. Stir in the juice of 1 lemon and season with salt to taste.
- 5
Serve
Serve the meatballs over a bed of cooked spaetzle, drizzle with lemon beurre blanc sauce, and serve with a side of braised red cabbage.