Königsberger Klopse (Dairy-Free)

Ingredients

• about 450 g Ground veal
• about 225 g Ground pork
• 1/2 medium Onion
• 1 slice Bread
• 1/4 cup Dairy-free milk
• 1 large Egg
• 2 Anchovy fillets
• 1/2 tsp Lemon zest
• 1/4 tsp White pepper
• 1/2 tsp Salt
• 4 cups Vegetable broth
• 1 Bay leaf
• 1/2 cup Dairy-free heavy cream
• 1 tbsp Lemon juice
• 2 tbsp Capers
• 1 tbsp Cornstarch
• 2 tbsp Water
• 4 cups Cooked rice

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

Instructions

1. 1In a medium bowl, combine the 1 slice of bread, torn into pieces, with the 1/4 cup of dairy-free milk. Let it soak for 5 minutes, then squeeze out any excess liquid. Add the ground veal, ground pork, the soaked bread, the 1 large egg, the 2 anchovy fillets (finely chopped), the 1/2 medium onion (grated), the 1/2 tsp lemon zest, the 1/4 tsp white pepper, and the 1/2 tsp salt to the bowl. Mix everything together thoroughly with your hands until just combined; do not overmix.
2. 2Gently roll the meat mixture into small meatballs, about 3.81 cm in diameter. You should have about 16-20 meatballs.
3. 3Pour the 4 cups of vegetable broth into a large heavy-bottomed pot and add the 1 bay leaf. Bring the broth to a gentle simmer over medium-high heat, about 93°C. Carefully add the formed meatballs to the simmering broth. Cook for 15-20 minutes, or until the meatballs are cooked through and float to the surface. Use a slotted spoon to remove the cooked meatballs from the pot and set them aside on a plate.
4. 4In a small bowl, whisk together the 1 tbsp cornstarch and the 2 tbsp water until smooth to create a slurry. Pour the broth from the pot into a clean saucepan, leaving behind any sediment. Add the 1/2 cup of dairy-free heavy cream and the 1 tbsp lemon juice to the broth. Bring the liquid to a simmer over medium heat, about 82°C. Gradually whisk in the cornstarch slurry. Continue to cook, stirring constantly, until the sauce has thickened enough to coat the back of a spoon, about 3-5 minutes.
5. 5Stir the 2 tbsp capers into the thickened sauce. Taste the sauce and add more salt and white pepper if needed.
6. 6Return the cooked meatballs to the sauce. Gently stir to coat them and allow them to heat through for about 5 minutes over low heat, about 71°C.
7. 7Serve the Königsberger Klopse immediately over the 4 cups of cooked rice.

Substitutions

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