Koenigsberger Klopse (Meatballs in Caper Sauce)

This one is another trip down Childhood Memory Lane. A kids favourite, these Meatballs, I bet you, they are still on the menu on many a school lunch in Germany. But that is not a bad thing. Wait until you try them.

First make the meatballs. I used just lean minced beef but traditionally it would be half beef half pork mince.

Ingredients for the meatballs:

500g Minced Beef and Minced Pork mixed

3 slices of white Bread, soaked in 100 ml milk

1 small onion, chopped finely

1 Egg

Salt and Pepper

Squeeze the milk out of the bread and then mix all the meatball ingredients in a bowl until well combined. Using wet hands shape the meatballs. The size it up to you. Some like them smaller some want big ones.

Bring a pan of water to a rolling boil ans season the water with a little salt.

Then drop the meatballs in and let them simmer until they rise to the top.

Take them out of the pot and keep aside. The cooking water will be part of the sauce, so don't throw it away.

Next make the sauce.

70g plain Flour

70g Butter

100 ml cold milk

900ml of the cooking water

1 small jar of brined (not salted) capers

Juice of 1/2 Lemon

Pinch of sugar

Salt and White Pepper to taste

Melt the Butter in a pan then stir in the flour and add the cold milk make a roux, stir constantly and quite violently to disperse any lumps. Then add the cooking water bit by bit until a lovely sauce is created. Stir in the capers (brine and all) and season with the lemon juice and sugar to taste.

Return the meatballs and reheat. Serve with potatoes and veggies or salad or both.

Oriental Meatballs in Hoisin Broth

It is unlike me but I don't have a story to tell about this one. It's just a really satisfying little lunch aromatic with oriental flavours. Very easy, tasty and good for you, so just enjoy!

Ingredients:
(serves 3 @ 5 WeightWatchers Points)
250g Minced Pork
180g Minced Chicken Breast
1 Litre Chicken Stock 
(I made mine yesterday, but good quality ready made is fine)
3 Chinese dried Shitake Mushrooms (soaked in hot water for 1/2 hour)
1 Pak Choi, divided into sections
1 Carrot, cut into slithers with a peeler
1 large Spring Onion, sliced diagonally
a few Coriander Leaves
a few Vietnamese Mint Leaves
1 tsp Ginger, shredded
1 tbs Hoisin Sauce
5 Spice Seasoning
1 tbs Soy Sauce
1tsp Sesame Oil

Bring the Chicken Stock to a simmer in a large Pot. Remove the Mushrooms from their soaking Water and add the water to the pot. This contains a lot of Umami, the special moreish flavour.
Mix together the Pork and Chicken and season with Five Spice, Pepper, Salt and Soy sauce, Shape about 15 little Meatballs from this mixture.
Once the Stock is simmering stir in the Hoisin Sauce and add the Meatballs. Poach them for about 7 minutes on a low heat without a lid.

Then add the Vegetables in together with the
 Sesame Oil and Ginger. Just a little word for the dried Chinese Shitake Mushrooms, Even after they have soaked, some bits like the stalk remain really tough, I only use the soft parts, that I slice thinly for this soup. Check the seasoning and add a little more Soy sauce if necessary.
Cover and simmer for just a couple of minutes.

Finally Sprinkle in the Coriander and Vietnamese Mint Leaves just before serving or better still use them just as a garnish for each bowl.
Bon Apetit!