Story Part 1: 3 lbs of Ground Turkey

I thought it is a good idea, to have some meals in the fridge, so at lunch it does not always was to be a soup and sandwich or salad.
So I bought 
  • 1 lbs of shrimps
  • 3 lbs of ground turkey 85/15
  • country style pork ribs
One of my favorite meals are Koenigsberger Klopes (cooked meat balls in a white caper sauce)
Those meatballs can be used in several other dishes (without the caper sauce).
In a big bowl mix the ground turkey with
  • 2 eggs
  • 1 tbs anchovy paste
  • salt, pepper
  • 1 medium onion finely chopped
  • 1 cup bread crumbs
  • 1 tsp of Worcestershire sauce
  • 2 tsp of ground allspice
Form little balls about 1" in diameter. I take am ice scoop for this. 
In a big and wide pot bring 3/4 of  gallon of water to a boil. Spice the water with 4 tbsp ground allspice, 3 bay leaves, 3 tsp of dried thyme.
Turn down the pot to simmer and add the meat balls. This will have to be done in batches/ They will eventually start floating at the surface. Then they need about another 5 minutes. Take 1 and check, they should be fully cooked. Keep the water simmering. Add water and spices as water evaporates. per 1/4 gallon of water now 1/2 tbsp of ground allspice is enough. No more thyme or bay leaves are needed.
When the meat balls are done, remove and set aside and work on the next batch.
Keep the cooking water. There is good use for it.

Koenigsberger Klopse

Make a roue. Use the cooking liquid to make the white sauce. Granted, it is not going to be that white anymore. Add some half and half to make it smooth and as many or as little capers with some caper liquid. As good side are potatoes.
-Mahlzeit-

 
 
 
 
 
 


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