Prussian Meatballs or Königsberger Klopse
Serves 4 - 5 people
500 g lean beef mince
500 g pork mince
2 large free range eggs
A few twists of salt and pepper
1/3 teaspoon of powdered fenugreek
1 litre gluten-free vegetable stock (plus 300 ml)
1 bay leaf
50 g butter
100 g gluten free flour
40 g capers (preserved in vinegar)
Juice of half a medium-sized lemon
Begin by placing the minced pork and beef in a large bowl, add the eggs, salt, pepper and fenugreek then use your hands to thoroughly mix all ingredients together. Once your mixture is well mixed, use your hands to form small meatballs then set aside and continue until you have used up all the mix. Continue by pouring 1 litre gluten-free beef stock into a large saucepan, add the meatballs along with a bay leaf and bring to a simmer. Simmer for 30 minutes then remove from the heat and leave to cool. For best results, once cool, refrigerate overnight.
When you are ready to cook, remove the saucepan from the fridge and skim the layer of fat that will have formed from the top of the sauce mixture and throw this away. Once done, remove the meatballs and set aside then remove the bay leaf and throw this away. In a new large saucepan, slowly and gently melt the butter until it is all liquid. Gradually sieve in the gluten-free flour while constantly mixing with a wooden spoon. Once all the gluten free flour is mixed in slowly add the sauce from the meatballs to the butter/flour mixture gradually mixing and forming a sauce. You may need to add an additional 300 mililitres of stock depending on your gluten free flour, the sauce should be thick but still like a gravy. Once all the sauce is incorporated and sauce done, add the capers along with the juice of half a lemon, stir thoroughly then add in the meatballs and gently heat for 10 minutes. Serve with rice and steamed green beans.