In a large bowl, mix the minced meat, finely chopped onion, egg, moistened and squeezed-out bread roll, anchovy paste, salt, and pepper. Mix the mixture thoroughly by hand. Shape into meatballs with a diameter of about 4 cm.
Königsberger Klopse
- Total time - 45 minutes
- Prep time - 25 minutes
- Cooking time - 20 minutes
- Servings: 4
- Country: Germany
The name Königsberger Klopse refers to their origin in the city of Königsberg (now Kaliningrad). The meatballs are traditionally made from veal, or a mixture of pork and beef, and anchovy paste is added for a distinct flavor. The sauce with capers and lemon is what makes this dish truly unforgettable.
Ingredients
Ingredients for the Meatballs
- 500 g minced meat (veal or a mix of pork and beef)
- 1 piece onion, finely chopped
- 1 piece egg
- 50 g moistened bread roll, or breadcrumbs
- 1 teaspoon anchovy paste
- to taste salt and freshly ground black pepper
Ingredients for the Sauce and Cooking
- 750 ml vegetable broth
- 1 piece bay leaf
- 3 berries allspice
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 100 ml cooking cream (12%)
- 2 tablespoons capers, rinsed
- 1 tablespoon lemon juice
Instructions
Step 1: Preparing the Meatballs
Step 2: Poaching
In a wide pot, bring the vegetable broth to a boil with the bay leaf and allspice. When the broth is boiling, reduce the heat and carefully place the meatballs in. Let them simmer over low heat for about 15 minutes, until cooked through.
Step 3: Preparing the Sauce
Remove the meatballs from the pot with a slotted spoon and keep them warm. Do not discard the poaching broth!
In a smaller saucepan, melt the butter, add the flour, and stir for about 1 minute. While stirring constantly, gradually pour in 250 ml of the hot poaching broth until a smooth sauce forms. Add the cream, capers, and lemon juice. Taste the sauce and season with salt and pepper as needed.
Step 4: Serving
Return the meatballs to the sauce and heat them briefly. Serve immediately with boiled potatoes, topped with the sauce.