Königsberger Klopse
🛒 Ingredients
- Ground mixed meat (veal/pork or beef/pork) 150 g · 300 kcal
- Stale white bread (no crust) 20 g · 52 kcal
- Onion 20 g · 8 kcal
- Egg 25 g · 35 kcal
- Anchovy fillet (minced) 5 g · 6 kcal
- Butter 10 g · 72 kcal
- All-purpose flour 10 g · 36 kcal
- Heavy cream 20 g · 70 kcal
- Capers 10 g · 2 kcal
- Lemon juice 5 g · 1 kcal
- Potatoes 200 g · 154 kcal
👨🍳 Instructions
- Soak the stale white bread in a little water or milk; finely chop the onion. In a large bowl, combine the ground meat, soaked bread (squeezed dry), chopped onion, egg, and minced anchovy fillet; season with white pepper and a pinch of nutmeg.
- Form the mixture into small meatballs (Klopse). In a large pot, bring about 500ml of water to a simmer with bay leaf, allspice berries, and a quartered small onion and carrot to create a flavorful broth.
- Carefully place the meatballs into the simmering broth. Cook them gently for about 15-20 minutes until they are cooked through and tender, then remove them and keep warm.
- Strain the broth, reserving about 150ml for the sauce. In a separate saucepan, melt the butter and whisk in the flour to create a roux, cooking for 1-2 minutes.
- Gradually whisk the reserved broth into the roux until smooth, then stir in the heavy cream. Bring the sauce to a gentle simmer, then add the capers and lemon juice, tasting and adjusting seasoning as needed.
- Gently return the cooked meatballs to the sauce to warm through. Serve Königsberger Klopse hot with boiled potatoes, garnished with fresh parsley.
