This recipe was invented in the city of Konigsberg, today known as Kaliningrad, Russia.
My aunt, Tanta Hanna was born and raised in East Prussia, Germany and this was one of her signature dishes. Later in her life when they moved to the Fraser Valley she was one of the top cooks at Menno Hospital. I have always interpreted this recipe as 'Meatballs for a King' and once you have taken the time to work through the processes, you'll know why it's worth it. The traditional creamy sauce is made from the broth in which the meatballs were cooked. This dish was only served on special occasions. February is birthday month for our family. So this past weekend I served this to our family as they ramped and raved about this 'old fashioned comfort food.'
Broth ~ Prepare Broth
- 6 cups water
- 2 bay leaves
- 2 whole all spice
- 6 pepper kernels
- 2 teaspoons salt
- 3 onions chopped medium size
- Add water to soup pot.
- Add spices.
- Chop your onions medium size and add to broth.
- Wait till the onions drop to the bottom of the pot.
Onion Mixture ~ Prepare while broth is cooking.
- 2 onions chopped fine
- 4 tablespoons butter
- 2 tablespoons parsley
- Melt butter in frying pan.
- Fry onions in butter and add parsley. Do this slowly.
- Fry the onions till caramelized. This reduces excess moisture.
- Now add this mixture to the meat mixture
Meat Mixture: Meatballs ~ Prepare meatballs and spices while your onion mixture is frying.
- 2 pounds ground veal (optional: ground beef)
- 2 teaspoons salt
- 2 eggs
- 1/4 cup rolled oats
- 1/2 cup cream
- 1 onion chopped fine
- add onion mixture (above) to this meat mixture
- Combine veal and other ingredients and mix well.
- Add one more chopped fine onion.
- Now add the onion mixture from above.
- Form meat into golf-size balls.
- They may be a bit delicate to work with but the final result will be moist.
- Lay the meat balls on a baking sheet and carefully place them into the hot broth.
- Let cook for 30 minutes and remove meatballs from hot broth.
- Do not stir, as they will fall apart.
- Discard bay leaves.
- Mix 1/4 cup water with 6 tablespoons flour and mix well.
- Add this to your beef broth and it will thicken.
- Add 2 beef bouillon to the broth.
- Add 1 cup sour cream to broth and stir.
- Make sure it has a thickening consistency. You may need to add a bit more flour considering your amount of broth. You will never have enough broth sauce.
- Add the cooked meatballs back to the heated sauce and simmer for 5 minutes.
Serve meatballs and cream sauce with new boiled potatoes or buttered spaetzle noodles.
We always serve this on potatoes, add capers and fresh parsley.
You won't be making this every day, but remember, when you do...it's for a special occasion.
It freezes well and has been served on many a ski holiday.
A feast fit for any birthday!