KONIGSBERGER KLOPSE (GERMAN MEATBALLS IN CREAMY CAPER SAUCE)
A classic! Authentic Königsberger Klopse are made from ground veal, beef, and pork, along with a small amount of anchovies (or sardines or herring), chopped onions, bread crumbs, eggs, and spices. The traditional creamy sauce that accompanies the dumplings are made from the broth in which the dumplings were cooked, flour, cream, white wine, lemon juice, and capers. Delicious! Serve with boiled new potatoes and my Rotkohl recipe #108449 #108449. Also makes a great appetizer! A little history: Predecessors of the Königsberger Klopse date back to the Middle Ages. However, the East Prussian name Klops (Klops = meat dumpling) didn't originate until the 18th century. Königsberger Klopse was invented in the city of Königsberg (then the capital of East Prussia; today known as Kaliningrad, Russia) around 200 years ago. My German/Polish/French grandmother was born and raised in East Prussia, about 30 kilometers from Königsberg. This recipe is my version of her delicious Königsberger Klopse, which she never wrote down but with the help of my mother I was finally able to replicate. I have many fond memories of enjoying this dish (which the women would prepare) at family gatherings, Sunday dinners, and special occasions such as birthdays and anniversaries. Still one of my top favorites!!! I hope your family enjoys, too. (Helpful Tips: These tender meatballs are braised NOT fried. If halving the meatball recipe, you will still need the full amount of stock for braising and for the gravy. The meatballs are somewhat delicate & time consuming to make; have someone help to form them into balls, it is much easier that way! For appetizers make them smaller and serve warm from the crock pot with toothpicks, buttered rolls and Potato Salad recipe #309891 #309891. Freezes well).
Provided by BecR2400
Categories Meat
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 25
Steps:
- In a large saucepan or Dutch oven such as Le Creuset, heat broth ingredients (stock, bay leaf, cider vinegar, white wine, peppercorns, and 2 tablespoons capers) to a simmer over medium heat.
- Meanwhile, combine meatball ingredients, mix well.
- Form meat mixture into golf-ball sized balls (note: mixture will be a bit sticky and delicate to work with, but this is normal, and the result will be a moist and tender meatball!). Roll them in flour, and carefully place into hot broth; simmer each batch for 15 minutes, but do not boil. (Tip: do not crowd meatballs, ie only simmer about 10-12 meatballs at a time). Note that the broth will thicken as you add the flour covered meatballs, which will make a nice sauce.
- Carefully remove meatballs from the hot broth with a slotted spoon, and keep them warm in a covered bowl stored in the oven while making the sauce. Discard bay leaf.
- To Make Cream Sauce:.
- To hot broth stir in the sauce ingredients and heat through, but do not boil.
- Add the cooked meatballs to the heated sauce, stir gently and warm through.
- To Serve:.
- Serve Meatballs and Cream Sauce with boiled new potatoes (salzkartoffel) or hot buttered spaetzle noodles, and German Rotkohl recipe #108449. Sprinkle with snipped fresh parsley, for garnish.
- To Serve as an Appetizer:.
- Make the meatballs smaller and serve warm from the crock pot with toothpicks, buttered rolls and potato salad recipe #309891.
- Freezes well.
Nutrition Facts : Calories 422.3, Fat 26.1, SaturatedFat 11.5, Cholesterol 173.8, Sodium 866.3, Carbohydrate 14, Fiber 0.9, Sugar 3.4, Protein 29.6
KONIGSBERGER KLOPSE (KONIGSBERG MEATBALLS)
Make and share this Konigsberger Klopse (Konigsberg Meatballs) recipe from Food.com.
Provided by mianbao
Categories Meat
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Meatballs:
- Soak the roll in the water for about 10 minutes.
- Squeeze it dry; place in mixing bowl with the ground beef.
- Add the bacon, anchovy fillets, onion, egg, salt and pepper.
- Mix thoroughly.
- Prepare broth by boiling the water, seasoned with salt, bay leaf, onion, and peppercorns.
- Shape the meat mixture into balls about 2 inches in diameter.
- Add to the boiling broth and simmer over low heat for 20 minutes.
- Remove meatballs with a slotted spoon, set aside, and keep warm.
- Gravy:
- To prepare gravy, heat butter in a frypan and stir in flour.
- Cook for 3 minutes, stirring constantly.
- Slowly blend in 2 cups of reserved broth.
- Add the drained capers, lemon juice, and mustard.
- Simmer for 5 minutes.
- Remove a small amount of the sauce to blend with the egg yolk.
- Stir egg yolk back into the sauce.
- Season with salt and pepper.
- To Serve:
- Place reserved meatballs into the gravy and reheat if necessary.
- Serve on a preheated platter.
Nutrition Facts : Calories 921.7, Fat 89.1, SaturatedFat 37.5, Cholesterol 221.2, Sodium 1139.4, Carbohydrate 14, Fiber 1.2, Sugar 2, Protein 15.2
GERMAN MEATBALLS WITH ANCHOVIES AND CAPERS KONIGSBERGER KLOPSE
If you've ever wondered why some meatballs are light and others leaden, you may be interested to know that the liquid ingredient can make all the difference. Meatballs made with milk, for example, tend to be denser and drier than those made with water or broth because milk protein curds (coagulates) during cooking. For truly light and fluffy meatballs, use club soda (as does this recipe) because it has almost a leavening effect. NOTE: You'll need very little salt for these meatballs because of the brininess of the anchovies and capers.
Provided by Olha7397
Categories Meat
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- FOR THE MEATBALLS: Mix all meatball ingredients together, using your hands.
- NOTE: Do not taste this mixture because it contains raw pork; also be sure to wash you hands well in hot soapy water when you have finished working with the meat mixture.
- Cover mixture and chill 2 to 3 hours until firm enough to shape easily. Roll into balls about the size of golf balls, arrange in one layer on a large tray, cover and chill 1 to 2 hours.
- TO POACH: Bring beef broth and water to a simmer in a large heavy saucepan over moderate heat Drop half the meatballs into the liquid, and when it returns to a slow simmer, adjust burner heat as need so that it ripples steadily but gently. Poach the meatballs uncovered for 20 minutes; remove to a heatproof bowl, using a slotted spoon, cover loosely with foil and keep warm. Poach the balance of the meatballs the same way and transfer to the bowl with a slotted spoon. Re-cover with foil and keep warm.
- FOR THE SAUCE: Boil poaching liquid hard until it has reduced to 2 cups-about 20 minutes. Meanwhile, melt the butter in a small heavy saucepan over moderately low heat; add shallots and stir fry about 5 minutes until limp and golden but not brown. Blend in flour and mellow 2 to 3 minutes over low heat. When poaching liquid has reduced sufficiently, whisk about half of it into the flour paste, stir this mixture back into pan of poaching liquid and cook, stirring constantly, until thickened and smooth-about 3 minutes. Stir in the capers, then return all meatballs to pan and warm them very slowly in the sauce for 10 to 15 minutes with the kettle lid set on askew.
- NOTE: If you turn burner heat to lowest point, you can hold the meatballs at this point for nearly an hour; just make certain that the sauce does not boil. (Use a flame tamer underneath the saucepan.) And if the sauce should thicken too much, thin with a little water.
- When ready to serve, smooth the sour cream into the sauce and warm, stirring ever so gently so as not to damage the fragile meatballs, for about 5 minutes longer. Serve with boiled new potatoes an assertive green vegetable such as Brussels sprouts or broccoli.
- Serves 4 to 6.
- Jean Anderson Cooks.
Nutrition Facts : Calories 714, Fat 37, SaturatedFat 16.5, Cholesterol 226.4, Sodium 2228.5, Carbohydrate 46.3, Fiber 3.2, Sugar 3.6, Protein 47.2
MEATBALLS IN CAPER SAUCE (KONIGSBERGER KLOPSE)
From: The Eastern European Cookbook" by Kay Shaw Nelson. -East Germany. Russians call it 'Kaliningrad'. This is an easy version...all the other versions I've seen posted make a mess of your kitchen.
Provided by Engrossed
Categories Veal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Meatballs:
- Soak bread cubes in milk to cover. When soft, squeeze dry and put in a large bowl.
- Add ground meat and mix well.
- Stir in onion, eggs, anchovy fillets, salt and pepper; work mixture with hands until well combined.
- Form into 2-inch balls.
- Bring bouillon to a boil in a large saucepan; drop in meatballs.
- Cook over medium heat until meatballs rise to the top, about 15 minutes. Remove from liquid with a slotted spoon and keep warm.
- Strain and reserve liquid.
- Sauce:.
- Melt butter in a saucepan.
- Stir in flour and blend well, cook 1 minute.
- Gradually add 3 cups strained liquid; cook slowly, stirring constantly, until liquid is thickened and smooth.
- Add lemon juice and capers. Season with salt and pepper.
- Add meatballs and heat through.
Nutrition Facts : Calories 141.6, Fat 8.2, SaturatedFat 4.4, Cholesterol 79.2, Sodium 741.4, Carbohydrate 12.5, Fiber 1, Sugar 2.2, Protein 4.8
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