German Meatballs in White Sauce

BY HELGA WENGLER

INGREDIENTS

1 pound regular meatball mix

1 carton chicken stock

¼ cup cider vinegar

½ cup white wine

1 cup sour cream

10 peppercorns

2 teaspoons capers

2 bay leaves

zest of 1 lemon

Juice of ½ lemon

¼ cup chopped fresh parsley

1 tablespoon cornstarch

PREPARATION

• Put chicken stock in large sauce pan. Add bay leaves and peppercorns. Bring to boil.

• Place meatballs in pan and cook for 15 minutes.

• Remove meatballs. Add cider vinegar, wine, capers, lemon zest, lemon juice, and sour cream to pan. Add 1 tablespoon cornstarch to thicken sauce.

• Place meatballs in serving bowl, pour sauce over meatballs, garnish with fresh chopped parsley. Serve with potatoes, pasta or a tomato salad or the salad of your choice.

German Meatballs in White Sauce (Koenigsberger Klopse)

Photo by Ron Flaviano

“Guten Appetit!” – Helga the Kitchen Witch