Königsberger Klopse
Tender meatballs in a light caper sauce with a splash of lemon, an East Prussian classic.
- Preparation
- 25 min
- Cook/bake time
- 30 min
- Total
- 55 min
- Difficulty
- Medium
- Calories
Fine meatballs that gently poach in broth and are then served in a creamy light sauce with capers. The acidity of capers and lemon makes this dish so distinctive. Without any searing, the meatballs cook in the broth, which later becomes the sauce. Serve with boiled potatoes and beetroot.
Step-by-step instructions
- 1
Shape the meatballs
Vigorously knead the ground meat with the bread roll, onion, egg, anchovies, mustard, and spices until the mixture binds well. Form into about 16 equally sized meatballs with wet hands.
- 2
Cook in broth
Bring the broth to a boil with the bay leaves and allspice, then reduce the heat. Add the meatballs and let them gently poach for 12 to 15 minutes, because they would fall apart in boiling water. Lift them out and pour the broth through a sieve, as you will need it for the sauce right away.
- 3
Roux
Melt the butter, stir in the flour, and sweat it lightly for 2 minutes without letting it take on color. Gradually pour in 700 ml of the hot broth, stirring vigorously until smooth and a creamy sauce forms.
- 4
Finish the sauce
Stir in the cream, capers, and a little caper brine, and let everything simmer briefly. Remove the pot from the heat, mix the egg yolk with a spoonful of sauce, and stir it in, but do not let the sauce boil anymore, otherwise it will curdle. Season to taste with lemon juice, salt, and pepper.
- 5
Serve
Gently warm the meatballs in the sauce and serve them with boiled potatoes. Add a dollop of beetroot, and the classic is perfect.
