KöNIGSBERGER KLOPSE
The Prussian speciality become famous all over the world thanks to the unique flavor and richness of the special sauce.
Provided by Angela Schofield
Categories Main Course
Time 30m
Number Of Ingredients 23
Steps:
- Emerge rolls in milk or water. Allow to sit for 10 min. Drain and press out excess liquid.
- Finely chop onion.
- To a large bowl add ground meat, drained rolls, onion, eggs, bread crumbs, anchovy paste, salt, and pepper and knead with hands until well combined and smooth.
- Shape 16 dumplings and set aside.
- Add liquid and spices to a large pot.
- Cut onions into quarters and add also to the pot.
- Bring mixture to a simmer, add dumplings, and cook for about 10 min. or until done. Make sure that the liquid is only simmering not boiling.
- Remove dumplings from the liquid and keep warm.
- Strain liquid into a bowl. Remove spices. Keep onions and about 3 cups of the cooking liquid
- To a medium sized pot add butter and melt.
- Add flour and stir on medium heat until lightly brown.
- Add about 2 cups of the cooking liquid and bring to a boil Mix well to remove any lumps.
- Lower the heat to medium-low and stir in heavy cream. Make sure the liquid is no longer boiling.
- In a small bowl mix egg yolks and sugar. Add to the pot and mix well.
- Add drained capers, lemon juice, and salt and pepper to taste.
- Place the onions and the dumplings into the sauce and let sit for about 15 min.
Nutrition Facts : ServingSize 1 Portion
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
GERMAN MEATBALLS IN CREAMY CAPER SAUCE - KöNIGSBERGER KLOPSE
This is my treasured recipe for the classic German meatball dish, aka Königsberger Klopse; meatballs are first cooked in spiced broth, and then finished in a creamy caper sauce.
Provided by Jas
Categories Main Course
Time 1h
Number Of Ingredients 24
Steps:
- In a small skillet, fry the onions in butter until glassy.
- In a bowl, mix onions with ground meat, eggs, breadcrumbs, mustard, anchovy fillets, salt, and pepper into a smooth dough. Using your wet hands, form about 10-12 meatballs.
- In a Dutch oven or large saucepan, add the broth, onions, white wine, cider vinegar, bay leaves, cloves, allspice, black peppercorns, and salt. Bring to a boil.
- Add the meatballs, lower the heat to medium-low and simmer for 15 minutes.
- With a slotted spoon, transfer the cooked meatballs to a serving plate or bowl and keep warm. Reserve 2 cups of the liquid.
- Meanwhile, in a large cast-iron or non-stick skillet, melt the butter over medium heat. Stir in the flour. With a wooden spoon or a whisk, continue to stir flour over low heat until flour is golden in color. Do not burn it!
- Slowly pour in the milk and reserved, strained liquid, whisking constantly. Cook over medium heat for 5 minutes while stirring occasionally.
- Stir in the heavy cream, capers with liquid, and cook on low for 5 more minutes. Season the sauce with nutmeg, lemon juice, salt, and sugar.
- Pour the sauce over meatballs and serve with boiled potatoes. Enjoy!
Nutrition Facts : Calories 522 kcal, Carbohydrate 24 g, Protein 21 g, Fat 37 g, SaturatedFat 17 g, Cholesterol 141 mg, Sodium 1004 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
KONIGSBERGER KLOPSE (GERMAN MEATBALLS)
Provided by Craig Claiborne
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put veal in mixing bowl. Add pepper to taste.
- Heat 1 teaspoon of butter in saucepan and add onion and garlic. Cook, stirring, until wilted. Add mixture to veal. Add bread crumbs, parsley, chives and nutmeg. Shape mixture into 28 balls of equal size.
- Heat remaining butter in saucepan and add flour, stirring with wire whisk. When blended and smooth, add broth and wine, stirring rapidly with whisk. Add meatballs to simmering sauce. Stir gently from time to time so they cook evenly, about 25 minutes.
- Beat sour cream with the egg yolk and lemon juice. Beat in a little of hot sauce. Add mixture to meatballs. Add the cherry peppers. Heat briefly without boiling. If mixture boils, sauce may curdle. Serve hot with mashed potatoes or rice.
Nutrition Facts : @context http, Calories 422, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 24 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 11 grams, Sodium 358 milligrams, Sugar 4 grams, TransFat 1 gram
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