Meatballs in creamy caper sauce (Königsberger klopse) from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 526) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Florida beets; Haricots verts with balsamic vinaigrette; Shredded Brussels sprouts with bacon and pine nuts; Janson's temptation; Noodles Romanoff

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bloncosky on December 11, 2011

    These meatballs are really good, I use them in regular spaghetti. Fry until brown in 1/8 inch oil then finish in a 375 degree oven for about 20 minutes.

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