Keto Königsberger Klopse (Meatballs in White Sauce)

Ingredients

• about 450 g Ground Pork
• about 225 g Ground Beef
• 1/2 medium Onion
• 1/4 cup Almond Flour
• 1 cup Heavy Cream
• 2 cups Beef Broth
• 2 tbsp Lemon Juice
• 2 tbsp Capers
• 1 Bay Leaf
• 1/4 tsp Nutmeg
• 1/2 tsp Salt
• 1/4 tsp White Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine about 450 g ground pork, about 225 g ground beef, 1/2 finely diced medium onion, 1/4 cup almond flour, 1/2 tsp salt, 1/4 tsp white pepper, and 1/4 tsp nutmeg. Mix everything together with your hands until just combined. Do not overmix.
2. 2Shape the meat mixture into small meatballs, about 3.81 cm in diameter. You should have around 16-20 meatballs.
3. 3Pour 2 cups of beef broth into a large heavy-bottomed pot and add 1 bay leaf. Bring the broth to a gentle simmer over medium heat, around 82°C.
4. 4Carefully add the meatballs to the simmering broth, ensuring they are not overcrowded. Simmer gently for 15-20 minutes, or until the meatballs are cooked through. They should register an internal temperature of 71°C.
5. 5Using a slotted spoon, remove the cooked meatballs from the pot and place them on a plate. Discard the 1 bay leaf from the broth.
6. 6Stir 1 cup of heavy cream and 2 tbsp of lemon juice into the broth remaining in the pot. Bring the sauce to a gentle simmer over medium-low heat, around 77°C. Cook for about 5 minutes, stirring occasionally, until the sauce has thickened slightly.
7. 7Add 2 tbsp of capers to the sauce. Stir to combine.
8. 8Gently return the cooked meatballs to the pot with the sauce. Heat through for 2-3 minutes over low heat, ensuring the meatballs are warmed without overcooking.
9. 9Serve the Keto Königsberger Klopse hot.

Substitutions

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