for family meals :
Klops with Sardelle Sauce (German Meatballs)
is one of the recipes that has been provided by
Shirley Cline from San Fransisco. (You can contact
Shirley by emailing her - click here). Shirley
husband acquired this recipe many years ago and
makes it quite often. It is very rich and takes
time to make but the end results are worth it".
lb. boneless ground veal
1/4 lb. ground pork
3 Tblsp. butter
1 1/2 hard rolls
2 Tblsp. grated onion
1/2 tsp. grated lemon peel
3 eggs, beaten
1/2 tsp. pepper
1 tsp. salt
1 Tblsp. fresh lemon juice
1 tsp. Worcestershire sauce
1 1/2 quarts stock or bouillon
- 5 Tblsp. butter
4 - 5 Tblsp. flour
3 - 4 anchovy filets (from can)
2 Tblsp. capers
2 Tblsp. chopped parsley
1/2 cup buttered crumbs
2 eggs. Combine them with
1 1/2 cups flour,
1/2 cup water
1/2 tsp. salt
1/4 tsp. baking powder
the meats with 2 tablespoons butter.
rolls with water; when soft, squeeze water out
and mix bread with meat.
onion in remaining butter until browned. Add
to meat mixture with lemon peel, eggs, pepper,
salt, lemon juice, Worcestershire and parsley.
thoroughly. Shape into 12 balls.
bouillon or stock to boiling; drop balls in
and simmer, covered 15 minutes.
from stock with slotted spoon to a warmed dish
and make sauce.
stock. For every 2 cups of stock, mix 2 tablespoons
butter with 2 tablespoons flour. Stir into hot
stock; cook and stir until smooth and boiling.
anchovies with 1 tablespoon butter. Stir into
sauce with capers and parsley.
meat balls in the sauce.
serve, cover top with buttered crumbs.
the 2 eggs and combine them with 1 1/2 cups
flour, 1/2 cup water, 1/2 tsp. salt, 1/4 tsp.
baking powder and the pinch of nutmeg.
ingredients well. Spaetzle should be very light
and delicate. If heavy (thick), add a little
water to batter.
until done. Use a Spaetzle maker or, put the
batter through a colander into simmering salted
sell Spaetzle in a box in the specialty area if
you do not wish to make them.
4 or 5