Königsberger Klopse (Creamy German Meatballs)
User Reviews
5
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Prep Time
25 mins
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Additional Time
30 mins
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Total Time
55 mins
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Servings
4
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Calories
582 kcal
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Course
Main Course
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Cuisine
German
Königsberger Klopse (Creamy German Meatballs)
Description
This recette for Königsberger Klopse prepares meatballs from equal parts ground beef and pork, bound with soaked bread, chopped onion, eggs, mustard, and optional anchovies for umami. They simmer gently in a fragrant broth of beef stock, bay leaf, whole cloves, and black peppercorns to cook evenly without boiling, preserving juiciness. After removing the meatballs, the broth is strained and reduced to supply a base for a lemon-caper cream sauce.
The sauce is made by creating a roux from butter and flour, then gradually whisking in the reserved broth, heavy cream, and white wine, finishing with lemon juice, capers, salt, pepper, and a touch of sugar. An egg yolk is tempered in to enrich the sauce's texture. The dish is garnished with fresh chopped parsley or chives, providing a contrast to the creamy, tangy sauce coating the tender meatballs.
Königsberger Klopse are typically served as a main dish, often accompanied by boiled potatoes or rice to absorb the flavorful sauce, making it a comforting and distinctive meal.
Ingredients
- For the meatballs:
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1 bread roll ideally it will have sat out for a couple of days until hard), soaked in water util soft and then squeezed to remove liquid, stale crusty
- breadcrumbs fresh
- 1 onion finely chopped (about 1/2 cup, small
- 2 egg
- 1 tablespoon anchovies optional, very finely minced or anchovy paste
- 1 teaspoon yellow mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon ground white pepper freshly ground
- For the Cooking Broth:
- 4 cups beef broth
- 1 yellow onion chopped, small
- 2 bay leaf
- 2 clove whole
- 5 black peppercorns whole
- For the Lemon Caper Cream Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups reserved Cooking Broth
- 1/2 cup heavy cream
- 2 tablespoons white wine optional, dry
- 1/3 cup capers , rinsed and drained
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 1/8 teaspoon sugar
- 1-2 tablespoons lemon juice freshly squeezed
- 1 egg yolk
- parsley chopped, or chives for garnish
Instructions
- Place all of the ingredients for the meatballs in a large mixing bowl and knead it together really well to form a pasty, uniform mixture. Form into meatballs, about an inch in diameter or larger if you prefer. (These can be made in advance and covered and refrigerated until ready to cook.)
- Place the beef broth, onion, bay leaves, cloves and peppercorns in a medium-sized pot and bring it to a boil. Reduce the heat and carefully lower the meatballs in the broth. Return the meatballs to a very low simmer, never boiling, cover the pot, and let them gently cook for 20 minutes. Transfer the meatballs to a plate and tent with foil to keep warm. Pour the broth through a fine-meshed strainer and reserve 1 1/2 cups of the strained cooking broth.
- To make the lemon caper cream sauce: Melt the butter in a medium-sized saucepan over medium heat. Add the flour and use a wire whisk to blend it with the butter. Let the mixture bubble for one minute, continually whisking. Gradually add the reserved cooking broth while continually whisking to prevent lumps and continue to whisk until smooth. Add the heavy cream, white wine, capers, salt, pepper and sugar, and simmer for a couple of minutes until thickened. Add the lemon juice a little at a time, adding more as desired. Add more salt, pepper, and sugar to taste. Turn off the heat and whisk in the egg yolk. Place the meatballs in the sauce to coat.
- Serve the meatballs and sauce garnished with chopped parsley or chives. Serve with salted boiled potatoes (preferably a firm, yellow variety such as Yukon Gold) and pickled beets (the traditional sides of choice).
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 582 kcal
% Daily Value*
| Calories | 582kcal | 29% |
| Carbohydrates | 20g | 7% |
| Protein | 31g | 62% |
| Fat | 48g | 74% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Cholesterol | 271mg | 90% |
| Sodium | 1217mg | 51% |
| Potassium | 658mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 917IU | 18% |
| Vitamin C | 7mg | 8% |
| Calcium | 120mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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