Königsberger Klopse are meatballs originated in the Prussian city Königsberg, which became part of Poland and now Russia after World War 2. This meatball dish is now a popular dish all across Germany.
Ingredients/Serves 4
Meatballs (Klopse):
- 400 g minced beef
- 1 medium onion (about 150 g), peeled and finely diced
- 2 eggs
- 4 Tbsp breadcrumbs
- 1 tsp salt,
- 1 tsp pepper
- 1 Tbsp mustard
Broth:
- 1000 ml vegetable broth
- 1 medium- sized onion, peeled and finely diced
- 1 bay leaf
- 3 peppercorns
Caper Cream Sauce:
- 3 Tbsp butter
- 2 Tbsp flour
- juice of half a lemon
- sugar to taste
- 375 ml broth from cooking the Klopse
- 125 ml cream
- 2-3 Tbsp capers
- parsley, for garnish
Method:
Meatballs (Klopse):
- In a large bowl, combine minced meat, onion, eggs, salt and pepper, mustard and knead until you achieve a smooth, homogenous mixture.
- Add the breadcrumbs and knead again.
- Form meatballs (golf ball size) with the dough.
Broth:
- In a medium sized pot, combine broth, onion, and spices. Bring to a boil and add salt as needed.
- Add the meatballs and let simmer for 15 minutes.
- Remove the meatballs in a bowl and cover with foil to keep warm.
Caper Cream Sauce:
- Melt butter in a medium saucepan over medium-high heat.
- Gently whisk in flour.
- Whisk in the 375 ml broth, starting with a small amount and gradually adding in the rest. Add drained capers and cream and be careful not to let the sauce come back to a boil. Season to taste with lemon juice, sugar, salt and pepper.
- Add the meatballs to the sauce and garnish with parsley.
- Serve with baby boiled potatoes (Salz-Kartoffeln), and vegetable or Beetroot Salad.
- Garnish with chopped parsley.
- Guten Appetit!
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