I still haven’t finished sharing my Hamptons trip photos with you, yet. I guess there is a bit more going on in my life than I thought there was – who would have guessed? In my head, I really feel like I am a couch potato, but if that were true, then why am I so exhausted all the time? This week has already had one too many late nights, but I’m 23 years old, so I am obligated to suck it up and sleep when I’m dead (even though I love to sleep). We did get some couch time in last night, though, and watched the season finale of Falling Skies. It’s already one of my favorite shows, and each season finale really goes above and beyond. I can’t believe that we have to wait a whole year to see more. If it doesn’t get a third season, (a la one of my other favorite sci-fi shows, The Event) I will be extremely disappointed in you, TNT! Ever since that got cancelled and then Community got moved to Fridays for its upcoming season, I have absolutely zero faith in television networks. Why you gotta hurt me so bad, cable? I only want to watch you and love you. So I’m a bit obsessed, it’s true – but doesn’t it make you feel good to know how much I care? Sigh. Burned again.
Moving on from my somewhat over-involved television habit, I give you Königsberger Klopse, or German meatballs. The name literally means “boiled meatballs”, but that’s not appetizing sounding at all, and the German name looks and sounds much more fun, don’t you think? I actually made these after work one night (no joke), and Kramer and I ate them up. They aren’t traditionally made with mushrooms, but I had some lovely chanterelles and figured they would only add to the dish. The secret ingredient in these is anchovy paste. Please, don’t running screaming into the hills. I’ve explained before how important and delicious anchovy paste can be. It isn’t fishy, as one might think, but instead, it’s a deep, rich, salty flavor that lends itself beautifully to meats such as veal or beef. The sauce is creamy and yet light, as there are only a few tablespoons of cream in the entire dish. Best of all, meatballs, as always, freeze really well, so you can make this meal for even just one person, freeze it, and enjoy it again a week (or a month) later. Mahlzeit!
My father in law, Jay, having a good ol’ time.
My brother, Dane, soaking up the sun.
Kramer wondering why I’m taking another picture of him.
Margaritas before the rain.
One from Instagram (of course).
Star Wars Risk.
Kramer, apparently giving up.
Then rediscovering his love for the pool.
Gather your meatball ingredients.
Get your mushrooms and shallots cooking, then add in the stock and bring to a boil.
Add in your meatballs, cover, and cook for 20-25 minutes. Stir in the capers and cream.
Serve with a squeeze of fresh lemon juice.
- 1 pound veal
- 1 small shallot, minced
- zest of ½ a lemon
- juice of ½ a lemon
- ½ cup breadcrumbs
- 1 teaspoon anchovy paste
- ½ teaspoon Worcestershire sauce
- 1 egg
- ½ teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 1 shallot, minced
- 2 cups mushrooms, cleaned
- 2 cloves garlic, minced
- 3 sprigs thyme, leaves only
- 3 cups chicken or beef stock
- 2 tablespoons Wondra or flour
- 1 heaping tablespoon capers
- 2 tablespoons heavy cream
- salt and pepper, to taste
- squeeze of fresh lemon juice, optional
- First, get your meatballs ready. Combine all of the meatballs ingredients and form them into 1 tablespoon sized balls. Set aside.
- Now, get your sauce going. Melt your butter in a large, heavy bottomed pan. Add in your minced shallot and cook over medium heat until beginning to soften, about 3 minutes, then add in the mushrooms. Cook for another 5 minutes, then add in the garlic and thyme, cook for 1 more minute, then add in the stock. Bring the stock to a boil, then add in the meatballs, carefully. Once the liquid has returned to a boil, cover and cook for 20-25 minutes, until cooked through.
- After the meatballs are cooked through, add in the capers and cream, then stir to combine. Serve with a squeeze of fresh lemon.