Königsberger Klopse (Dairy-Free Cream Sauce)

Ingredients

• 1 lb Ground Veal or Beef
• 1/2 medium Onion
• 1 large Eggs
• 1/4 cup Gluten-Free Breadcrumbs
• 2 fillets Anchovies
• 1 tsp Lemon Zest
• 1/2 tsp Salt
• 1/4 tsp White Pepper
• 4 cups Vegetable Broth
• 1 Bay Leaf
• 2 tbsp All-Purpose Gluten-Free Flour
• 1 cup Full-Fat Coconut Milk
• 1 tbsp Lemon Juice
• 2 tbsp Capers

Instructions

1. 1In a large mixing bowl, combine the 1 lb of ground veal or beef, 1/2 medium onion (finely chopped), 1 large egg, 1/4 cup of gluten-free breadcrumbs, 2 fillets of anchovies (finely chopped), 1 tsp of lemon zest, 1/2 tsp of salt, and 1/4 tsp of white pepper. Mix thoroughly with your hands until just combined.
2. 2Using your hands, shape the mixture into approximately 16-18 small meatballs, each about 1 inch (2.5 cm) in diameter.
3. 3In a large pot (at least 4-quart / 3.8-liter capacity), combine the 4 cups of vegetable broth and 1 bay leaf. Heat over medium-high heat until it reaches a gentle simmer, around 190-200°F (88-93°C).
4. 4Carefully add the meatballs to the gently simmering broth. Reduce the heat to medium-low to maintain a gentle simmer and cook for 15-20 minutes, or until the meatballs are cooked through and reach an internal temperature of 160°F (71°C) when measured with a meat thermometer; they should appear firm and opaque.
5. 5Using a slotted spoon, carefully remove the cooked meatballs from the pot and transfer them to a plate. Set aside. Discard the 1 bay leaf from the broth.
6. 6In a small bowl, whisk together the 2 tbsp of all-purpose gluten-free flour with 1/4 cup of the cold vegetable broth (taken from the pot before adding meatballs, or from a fresh supply if preferred) until a smooth, lump-free mixture forms.
7. 7While continuously whisking, gradually pour the prepared mixture from the small bowl into the simmering broth in the pot. Continue to cook and whisk over medium heat for 2-3 minutes, until the sauce thickens to a consistency that coats the back of a spoon.
8. 8Remove the pot from the heat. Stir in the 1 cup of full-fat coconut milk, 1 tbsp of lemon juice, and 2 tbsp of capers. Taste the sauce and add additional salt or white pepper if desired, ensuring it is well combined.
9. 9Gently return the cooked meatballs to the sauce in the pot. Heat over low heat for 2-3 minutes, stirring occasionally, until the meatballs are warmed through. Serve hot with an accompaniment such as rice or boiled potatoes.

Substitutions

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