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Königsberger Klopse

Serves 4 to 6 Entree meat

Königsberger Klopse

Königsberger Klopse traces its roots to East Prussia, finding a special place on the tables of Berlin. Traditionally, this dish is crafted with a blend of ground veal and pork, embodying the essence of hearty German home cooking. The recipe captures the ethos of family meals, where butter is used generously, and salt is seasoned to taste without apology. It's a comforting dish that encourages seconds, echoing the hospitality of German kitchens.

The meatballs, tender and flavorful, are enveloped in a creamy sauce that balances the briny pop of capers with a subtle hint of anchovy. The addition of lemon juice brings a bright note, cutting through the richness and tying the flavors together. Each bite offers a harmonious blend of savory and tangy, inviting you to savor the warmth of a well-loved family recipe.

Ingredients

  • 500 gground veal
  • 100 gground pork
  • 1day-old roll — soaked and squeezed
  • 2anchovy fillets — minced
  • 2eggs
  • 1onion — finely chopped
  • 40 gbutter
  • 40 gflour
  • 800 mlbeef broth
  • 100 mlcream
  • 3 tbspcapers
  • 1 tbsplemon juice
  • to tastefine sea salt and black pepper

Method

  1. Begin by soaking the day-old roll in a bowl of water until it is soft, then squeeze out the excess water and crumble it into a large mixing bowl. Add 500 g ground veal, 100 g ground pork, finely chopped 2 anchovy fillets, 2 eggs, and a finely chopped onion. Season with fine sea salt and black pepper to taste. Mix everything thoroughly with your hands until the mixture is smooth and well combined, forming a cohesive mass.
  2. Shape the meat mixture into small, even-sized meatballs, about the size of a golf ball. This should yield approximately 12-15 meatballs. Ensure they are smooth and compact to prevent them from falling apart during cooking.
  3. In a large pot, bring 800 ml beef broth to a gentle simmer over medium heat. Carefully add the meatballs to the broth, ensuring they are fully submerged. Poach the meatballs gently for about 15 minutes, or until they are firm to the touch and cooked through. Remove the meatballs with a slotted spoon and keep them warm on a plate covered with foil.
  4. In a separate saucepan, melt 40 g butter over medium heat. Once the butter is melted and begins to bubble, add 40 g flour, whisking continuously to form a smooth roux. Cook the roux for about 2 minutes, until it is pale golden and has a nutty aroma.
  5. Gradually add the poaching broth to the roux, whisking constantly to prevent lumps. Continue to cook the sauce, stirring frequently, until it thickens to a creamy consistency. This should take about 5 minutes.
  6. Stir in 100 ml cream, 3 tbsp capers, and 1 tbsp lemon juice into the sauce. Taste and adjust the seasoning with fine sea salt and black pepper as needed. The sauce should be smooth, creamy, and have a slight tang from the capers and lemon.
  7. Return the meatballs to the sauce, ensuring they are well coated. Allow them to heat through gently in the sauce for a few minutes. Serve the Königsberger Klopse hot, accompanied by boiled potatoes and pickled beets for a traditional touch.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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