Königsberger Klopse
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The Tale of Königsberger Klopse
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Königsberger Klopse, veal or pork meatballs in a tangy white caper sauce, are named for Königsberg, the East Prussian capital that is now Kaliningrad, Russia. After World War II, German expellees from the region carried the recipe westward, and it remains a well-loved dish across Germany today.
Ingredients
Scale:· 4 servings
- 1 lb ground veal or beef
- 1 stale bread roll, soaked in milk
- 1 egg
- 1 onion, minced
- 2 anchovy fillets, minced
- 4 cups beef or vegetable stock
- 3 tbsp butter
- 3 tbsp flour
- 2 tbsp capers
- 1/2 cup heavy cream
- 1 tbsp lemon juice
Instructions
- 1Mix ground meat with soaked bread, egg, onion, and anchovies.
- 2Shape into meatballs and gently poach them in simmering stock until cooked through, about 15 minutes.
- 3Remove meatballs and strain the stock.
- 4Melt butter, whisk in flour, then gradually whisk in the reserved stock to make a velouté.
- 5Stir in capers, cream, and lemon juice.
- 6Return meatballs to the sauce and warm through before serving over rice or potatoes.
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