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What You Need:
(To serve 4)
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MEATBALLS
1 tablespoon butter
½ cup finely chopped onions
2 slices homemade-type fresh white bread with crusts removed
2 tablespoons heavy cream
1/3 pound lean boneless beef
1/3 pound lean boneless pork,
1/3 pound lean boneless veal, ground together 3 times
3 flat anchovy fillets, drained, rinsed in cold water and coarsely chopped, or substitute 1 teaspoon anchovy paste
2 tablespoons finely chopped parsley
2 eggs
½ teaspoon finely grated lemon peel
½ teaspoon salt
¼ teaspoon freshly ground black pepper
POACHING LIQUID
2 quarts water
1 medium-sized onion, peeled and pierced with 1 whole clove
1 small bay leaf
1 teaspoon salt
SAUCE
4 tablespoons butter
4 tablespoons flour
3 tablespoons fresh lemon juice
1 tablespoon capers, drained
2 egg yolks
2 tablespoons sour cream
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Translate this recipe:
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| How To Cook: |
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1. MEATBALLS: Melt 1 tablespoon of butter in a small skillet over moderate heat and in it cook the chopped onions for 5 minutes, or until they are transparent but not brown. Remove the skillet from the heat. Tear the bread into small pieces into a large bowl, add the cream and mix well.
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2. Add the onions, ground meat, anchovy fillets or anchovy paste, parsley, eggs, lemon peel, ½ teaspoon salt and black pepper. Knead vigorously with both hands until the ingredients are well combined, then put the mixture through the finest blade of a meat grinder. Moistening your hands lightly with cold water, shape the mixture into 8 large meatballs about 2 inches in diameter.
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3. POACHING LIQUID: In a heavy 6- to 8-quart saucepan or soup pot, bring the water, whole onion, bay leaf and 1 teaspoon of salt to a boil over high heat. Boil, uncovered, for 10 minutes. Then reduce the heat to low and drop in the meatballs. Simmer, uncovered, for 20 minutes, or until the Klopse rise to the surface of the water.
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4. With a slotted spoon, transfer them to a deep heated platter and cover them with aluminum foil to prevent their darkening upon exposure to air. Strain the poaching liquid through a fine sieve into a bowl and put it aside.
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5. SAUCE: In a heavy 10- to 12-inch skillet, melt 4 tablespoons of butter over moderate heat. When the foam subsides, stir in the flour. Pour in 3 cups of the poaching liquid and bring it to a boil, beating constantly with a whisk until the sauce thickens and is smooth.
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6. Reduce the heat to low, add the lemon juice and capers and simmer uncovered, stirring occasionally, for 15 minutes. In a small bowl break the egg yolks up with a fork, then stir into them ¼ cup of the simmering sauce. Whisk the mixture back into the skillet and stir in the sour cream. Taste for seasoning. Add the meatballs and simmer, basting from time to time, until they are thoroughly heated. To serve, return the meatballs to the platter, and pour the sauce over them.
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