Keto Königsberger Klopse (Meatballs) with Coconut Cream Sauce

Ingredients

• 1 lb Ground pork
• 1/2 lb Ground veal
• 1 medium Onion
• 1 Egg
• 2 tbsp Almond flour
• 1 tsp Salt
• 1/2 tsp White pepper
• 4 cups Chicken broth
• 1 Bay leaf
• 1/2 cup Coconut cream
• 1 tbsp Lemon juice
• 2 tbsp Capers

Instructions

1. 1In a large bowl, combine the 1 lb ground pork, 1/2 lb ground veal, 1 medium onion (finely chopped), 1 egg, 2 tbsp almond flour, 1 tsp salt, and 1/2 tsp white pepper. Mix everything together with your hands until it is well combined.
2. 2Roll the meat mixture into about 1-inch sized meatballs. You should have around 16-20 meatballs.
3. 3Pour the 4 cups of chicken broth into a large heavy-bottomed pot and add the 1 bay leaf. Bring the broth to a gentle simmer over medium heat, about 180°F (82°C).
4. 4Carefully add the meatballs to the simmering 4 cups of chicken broth. Cook the meatballs for 15-20 minutes, or until they are firm and cooked through. The internal temperature should reach 160°F (71°C).
5. 5Using a slotted spoon, remove the cooked meatballs from the pot and place them on a plate. Strain the cooking liquid through a fine-mesh sieve into a clean bowl or another pot to remove the bay leaf and any small bits. Return the strained liquid to the original pot.
6. 6Place the pot with the strained broth over medium heat and bring it to a gentle simmer, about 180°F (82°C). Stir in the 1/2 cup coconut cream and 1 tbsp lemon juice. Let the sauce simmer gently for 3-5 minutes, stirring occasionally, until it thickens slightly. It should coat the back of a spoon.
7. 7Stir in the 2 tbsp capers. Return the cooked meatballs to the pot with the sauce. Gently heat the meatballs through in the sauce for about 2-3 minutes over low heat, about 160°F (71°C).
8. 8Serve the Keto Königsberger Klopse hot.

Substitutions

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