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The Hirshon Klops Meatballs With Sardelle Sauce

The Hirshon Klops Meatballs with Sardelle Sauce


  • Total Time: 0 hours

Ingredients

Units Scale
  • 1/2 lb. boneless ground veal
  • 1/4 lb. ground pork
  • 3 Tbsp. butter
  • 1 1/2 hard rolls
  • 2 Tbsp. grated onion
  • 1/2 tsp. grated lemon peel
  • 3 eggs, beaten
  • 1/2 tsp. pepper
  • 1 tsp. salt
  • 1 Tbsp. fresh lemon juice
  • 1 tsp. Worcestershire sauce
  • Chopped parsley
  • 1 1/2 quarts stock
  • 16 Hardboiled Quail Eggs (JH note: They are available fresh in most Asian markets such as Ranch 99, as well as canned. Obviously, fresh are better, but in a pinch use the canned, rinse them well and skip the hard-boiling step)
  • ***
  • Sardelle Sauce:
  • 45 Tbsp. butter
  • 45 Tbsp. flour
  • 34 anchovy filets (JH note – the best anchovies – by far – are the Ortiz brand, sold at Whole Foods)
  • 2 Tbsp. capers
  • 2 Tbsp. chopped parsley
  • 1/2 cup buttered crumbs

Instructions

  1. If using fresh quail eggs: bring a pot of water to the boil. Drop quail eggs in and turn off the heat. Let sit for 10 minutes, then drain and peel. The recipe only needs 12, the extra 4 are just in case some crack in the water. If they’re all fine – eat the extra 4. If using canned eggs, drain and rinse them thoroughly.
  2. Mix the meats with 2 tablespoons butter.
  3. Moisten rolls with water; when soft, squeeze water out and mix bread with meat.
  4. Cook onion in remaining butter until browned. Add to meat mixture with lemon peel, eggs, pepper, salt, lemon juice, Worcestershire and parsley. Mix thoroughly.
  5. Shape into 12 balls, forming the meatballs around the individual hardboiled quail eggs. Heat stock to boiling; drop balls in and simmer, covered 15 minutes.
  6. Remove from stock with slotted spoon to a warmed dish and make sauce.
  7. Sardelle Sauce:
  8. Measure stock. For every 2 cups of stock, mix 2 tablespoons butter with 2 tablespoons flour. Stir into hot stock; cook and stir until smooth and boiling. Mash anchovies with 1 tablespoon butter. Stir into sauce with capers and parsley.
  9. Reheat meat balls in the sauce. To serve, cover top with buttered crumbs and ideally serve with spatzle.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes

Nutrition

  • Calories: 720.51 kcal
  • Sugar: 6.92 g
  • Sodium: 1387.3 mg
  • Fat: 47.86 g
  • Saturated Fat: 22.5 g
  • Trans Fat: 1.28 g
  • Carbohydrates: 33.06 g
  • Fiber: 1.34 g
  • Protein: 37.85 g
  • Cholesterol: 543.02 mg
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