Keto Königsberger Klopse (Königsberg Meatballs)

Ingredients

• 1 lb Ground veal
• 0.5 lb Ground pork
• 0.5 medium Onion
• 1 Egg
• 2 tbsp Coconut flour
• 1 cup Heavy cream
• 2 cups Chicken broth
• 2 tbsp Capers
• 1 tbsp Lemon juice
• 2 tbsp Butter
• 1 Bay leaf

Instructions

1. 1In a large bowl, combine the 1 lb ground veal, 0.5 lb ground pork, the 0.5 medium onion (finely chopped), the 1 egg, and the 2 tbsp coconut flour. Mix everything together with your hands until just combined, being careful not to overmix. Gently form the mixture into about 16-20 small meatballs, roughly 1.5 inches in diameter.
2. 2Melt the 2 tbsp butter in a 12-inch skillet over medium-high heat (375°F / 190°C). Carefully place the meatballs into the hot skillet, ensuring not to overcrowd the pan (you may need to brown them in two batches). Brown the meatballs on all sides until they have a nice crust, about 5-7 minutes per batch. Remove the browned meatballs from the skillet and set them aside on a plate.
3. 3Pour the 2 cups chicken broth into the same skillet. Add the 1 bay leaf. Bring the broth to a simmer over medium heat (350°F / 175°C).
4. 4Carefully return the browned meatballs to the simmering chicken broth in the skillet. Cover the skillet, reduce the heat to low (250°F / 120°C), and let the meatballs simmer gently for 20 minutes, or until they are cooked through. The internal temperature of the meatballs should reach 160°F (71°C).
5. 5Using a slotted spoon, carefully remove the cooked meatballs from the skillet and place them on a clean plate. Discard the 1 bay leaf from the skillet.
6. 6Increase the heat under the skillet to medium (350°F / 175°C). Pour in the 1 cup heavy cream and the 1 tbsp lemon juice. Stir well to combine with the broth remaining in the skillet.
7. 7Let the sauce simmer gently, stirring occasionally, for 5-8 minutes, or until it has slightly thickened. You will see it coat the back of a spoon. Stir in the 2 tbsp capers.
8. 8Gently return the cooked meatballs to the skillet with the thickened sauce. Turn the heat to low (250°F / 120°C) and let everything heat through for 2-3 minutes, allowing the meatballs to absorb some of the sauce. Remove from heat and serve immediately.

Substitutions

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