Königsberger Klopse
⏳ Time
1 hour 30 minutes
🥕 Ingredients
17
🍽️ Servings
6
Description
Germans serve Königsberger Klopse exclusively with boiled potatoes. Veal and pork can be replaced with an equal amount of mixed ground pork and beef. In this case, it is better to chop the onion with a blender until it reaches a puree consistency.
Ingredients
- Veal - 21.2 oz
- Pork Blood - 8.8 oz
- Pickled capers - 4 tablespoons
- Chocolate eggs - 2 pieces
- Milk - to taste
- White bread - 3 slices
- Onion - 2 pieces
- Garlic - 2 cloves
- Carrot - 1 piece
- Cream 22% - 8 fl oz
- Lemon - ½ piece
- Butter - 1 tablespoon
- Wheat Flour - 2 tablespoons
- Salt - to taste
- Ground clove - 4 pieces
- Ground Black Pepper - to taste
- Bay leaf - to taste
Step by Step guide
Step 1
Prepare the broth. Coarsely chop one onion and the carrot, place them in a pot, cover with water, add cloves and bay leaves, bring to a boil, and simmer for 25–30 minutes.
Step 2
Cut three small slices from the bread (you can use regular sliced bread), removing the crust. Place in a bowl and cover with milk so that it completely submerges the bread.
Step 3
Pass the meat and the remaining onion through a meat grinder. Add the eggs and the soaked bread crumbs to the resulting mixture, mix well, and season with spices to taste.
Step 4
Form small round meatballs from the mixture, about the size of a tangerine.
Step 5
Strain the vegetable broth. Drop the meatballs into the broth so they have enough space in the pot and do not stick together, cover with a lid, and simmer on low heat for 15 minutes. Carefully remove the cooked meatballs with a slotted spoon and place them on a plate.
Step 6
Prepare the sauce. In a small pot, pour half a glass of water and the juice of half a lemon. Bring to a boil and simmer for 5 minutes.
Step 7
Strain one and a half glasses of the broth in which the meatballs were cooked.
Step 8
In a saucepan over low heat, melt the butter, add the flour, and sauté until light golden. Pour in the strained broth, stirring thoroughly to avoid lumps. Add the water with lemon juice, then the cream. Keep on low heat, stirring until the sauce begins to thicken. Add the capers, salt, and pepper. Cook, stirring, for a few more minutes, but do not bring to a boil, otherwise, the cream will curdle.
Step 9
Add the meatballs to the sauce (if the sauce does not completely cover them, occasionally turn and spoon sauce over the top), and simmer for a few more minutes.
Step 10
Serve hot, drizzled with sauce.
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