German Meatballs in White Sauce (Koenigsberger Klopse)
INGREDIENTS
1 pound regular meatball mix
1 carton chicken stock
¼ cup cider vinegar
½ cup white wine
1 cup sour cream
10 peppercorns
2 teaspoons capers
2 bay leaves
zest of 1 lemon
Juice of ½ lemon
¼ cup chopped fresh parsley
1 tablespoon cornstarch
PREPARATION
• Put chicken stock in large sauce pan. Add bay leaves and peppercorns. Bring to boil.
• Place meatballs in pan and cook for 15 minutes.
• Remove meatballs. Add cider vinegar, wine, capers, lemon zest, lemon juice,
and sour cream to pan. Add 1 tablespoon cornstarch to thicken sauce.
• Place meatballs in serving bowl, pour sauce over meatballs, garnish with fresh chopped parsley.
Serve with potatoes, pasta or a tomato salad or the salad of your choice.
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