By Hannah Phillips
Königsberger Klopse
In a recent German poll this dish was considered one of the most popular regional dishes throughout the whole country with the history that goes back to the Prussian city Königsberg. The recipe for these meatballs has changed overtime change overtime since they are your mouth delicious and creamy sauces and explosion of flavors with hints of lemon and capers. These Königsberger Klopse, considered a true Berliner usually serve with boiled or mashed potato potatoes and pickled beets.
Updated at: Wed, 25 Sep 2024 01:10:59 GMT
Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
11
Moderate
Nutrition per serving
Calories724.9 kcal (36%)
Total Fat56 g (80%)
Carbs18.3 g (7%)
Sugars3.3 g (4%)
Protein35.7 g (71%)
Sodium1764.1 mg (88%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
67gbutter
2shallots
small, finally diced
5gfresh parsley
finally chopped
1Kaiser roll
stale
250mlwater
lukewarm
1 Lchicken broth
hot, or beef
4 tablespoonsall purpose flour
1dried Bay leaf
¾ teaspoonsalt
¼ teaspoonblack pepper
680gground beef
1egg
large
15gGerman mustard
¼ teaspoonpaprika
3anchovies
finely diced, optional
2 tablespoonsfresh lemon juice
15
17gcapers
with a bit of of their juice
½ cupsour cream
sugar
nutmeg
freshly grated
Instructions
Step 1
In a small skillet over medium heat melt half tablespoons 7 g of the butter. Add the shallots and sauté until they have softened about two minutes. Add the parsley and sauté for one minute. Set the skillet aside just too cool.
Step 2
Place the Kaiser roll in a small bowl. Add the water and let the roll soak until it’s needed.
Step 3
Make the sauce by melting the remaining 4 tablespoons 60 g of butter in a medium sauce pan over medium heat, whisk the flour until the roux is smooth which will take about one minute, but do not let it brown gradually whisk in the hot broth stirring until the sauces smooth add the Bay leaf cover the sauce pan and simmer the sauce for five minutes. Season with salt and pepper as needed and keep the sauce warm.
Step 4
To make the meatballs, squeeze the Kaiser roll in your hands to remove the water and crumble into a large bowl. Add the beef egg mustard the remaining 3/4 teaspoon of salt, the remaining 1/4 tsp of pepper, paprika, cooled shallot mixture and anchovies if using mix well with your hands for the mixture into one and a half inch balls
Step 5
Add the meatballs to the sauce, increase the heat to medium and bring the sauce to a simmer. Reduce the heat to low and cover the sauce pan. Let the sauce gently simmer for 15 minutes carefully string occasionally to make sure nothing sticks to the bottom.
Step 6
Remove the saucepan from the heat and using a slide of spoon transfer the meatballs to a serving bowl and cover it to keep the meatballs, warm remove the bay leaf and stirring the lemon juice, capers and sour cream season sauce with sugar and nutmeg, and add additional salt and pepper pour sauce over meatballs and serve
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