Koenigsberger Klopse German Meatballs in creamy caper sauce
Koenigsberger Klopse German Meatballs with a creamy Caper Sauce. This Koenigsberger Klopse Recipe is made in three steps; preparing the meatballs, cooking the meatballs in a broth and finishing off with a creamy Caper Sauce.
Ingredients for Koenigsberger Klopse German Meatballs:
- 750 g (1.65 lbs) of ground beef (optional veal or pork)
- 1 ½ – 2 (depending on size) of French rolls one day old
- 200 g (7.05 oz) of diced onion
- 2 teaspoons of anchovy paste
- 1 egg XL
- 1 egg yolk XL
- 2 teaspoons of salt
- ½ teaspoon of pepper
- 2 heaped tablespoons of chopped parsley
Preparation of the meatballs:
Place your French rolls in a bowl with lukewarm water and to let them soak for about five minutes. Place the ground meat in a bowl. Add the diced onions, egg and egg yolk, anchovy paste, salt, and pepper. Wring the water out the rolls and add the bread to the meat. Wash and cut or chop the parsley with an electric food chopper and add to the meat. Mix all the ingredients together with your hands or an electric hand mixer using the kneading hooks. Use about one tablespoon of meat and form dumplings about the size of a table tennis ball.
Ingredients for broth and gravy:
- 1 ½ l (1.58 qt) of water
- 1 teaspoon of salt
- 2 cubes of Knorr beef bouillon
- 1 onion cut in quarters
- 5 whole cloves
- 3 bay leaves
- 70 g (2.46 oz) of butter
- 70 g (2.46 oz) of all purpose flour
- 500 ml (16.9 oz) of milk
- 2 tablespoons of English cream or sour cream
- 30 g (1.05 oz) of capers (optional)
- 1 tablespoon of lemon juice
- 2-3 tablespoons of white wine (optional)
Preparation of broth and gravy for the Koenigsberger Klopse German Meatballs:
Bring the water to a boil and add the crumbled beef cubes and salt. Place the dumplings into the boiling water and turn the heat down. Add the onions, cut in quarters, cloves, and bay leaves. Let it simmer for about 20 minutes. Remove the dumplings from the broth with the help of a spider strainer and place them on a plate. Keep them warm.
Pass the broth through a sieve and place aside. Melt the butter in a saucepan. Add the flour and mix with a whisk until combined. Use 1 l – 1.05 qt of the broth and the milk to pour it into the butter/flour mix. Stir with a whisk until the flour mix is dissolved and the gravy is smooth. Add the wine, lemon juice, and capers. Take your sauce from the stove and add the English cream or sour cream. Place the meat dumplings back into your cream sauce.