Best Konigsberger Klopse Konigsberg Meatballs Recipes
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
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
KONIGSBERGER KLOPSE (KONIGSBERG MEATBALLS)
Make and share this Konigsberger Klopse (Konigsberg Meatballs) recipe from Food.com.
Provided by mianbao
Categories Meat
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Meatballs:
- Soak the roll in the water for about 10 minutes.
- Squeeze it dry; place in mixing bowl with the ground beef.
- Add the bacon, anchovy fillets, onion, egg, salt and pepper.
- Mix thoroughly.
- Prepare broth by boiling the water, seasoned with salt, bay leaf, onion, and peppercorns.
- Shape the meat mixture into balls about 2 inches in diameter.
- Add to the boiling broth and simmer over low heat for 20 minutes.
- Remove meatballs with a slotted spoon, set aside, and keep warm.
- Gravy:
- To prepare gravy, heat butter in a frypan and stir in flour.
- Cook for 3 minutes, stirring constantly.
- Slowly blend in 2 cups of reserved broth.
- Add the drained capers, lemon juice, and mustard.
- Simmer for 5 minutes.
- Remove a small amount of the sauce to blend with the egg yolk.
- Stir egg yolk back into the sauce.
- Season with salt and pepper.
- To Serve:
- Place reserved meatballs into the gravy and reheat if necessary.
- Serve on a preheated platter.
Nutrition Facts : Calories 921.7, Fat 89.1, SaturatedFat 37.5, Cholesterol 221.2, Sodium 1139.4, Carbohydrate 14, Fiber 1.2, Sugar 2, Protein 15.2
MEATBALLS IN CAPER SAUCE (KONIGSBERGER KLOPSE)
From: The Eastern European Cookbook" by Kay Shaw Nelson. -East Germany. Russians call it 'Kaliningrad'. This is an easy version...all the other versions I've seen posted make a mess of your kitchen.
Provided by Engrossed
Categories Veal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Meatballs:
- Soak bread cubes in milk to cover. When soft, squeeze dry and put in a large bowl.
- Add ground meat and mix well.
- Stir in onion, eggs, anchovy fillets, salt and pepper; work mixture with hands until well combined.
- Form into 2-inch balls.
- Bring bouillon to a boil in a large saucepan; drop in meatballs.
- Cook over medium heat until meatballs rise to the top, about 15 minutes. Remove from liquid with a slotted spoon and keep warm.
- Strain and reserve liquid.
- Sauce:.
- Melt butter in a saucepan.
- Stir in flour and blend well, cook 1 minute.
- Gradually add 3 cups strained liquid; cook slowly, stirring constantly, until liquid is thickened and smooth.
- Add lemon juice and capers. Season with salt and pepper.
- Add meatballs and heat through.
Nutrition Facts : Calories 141.6, Fat 8.2, SaturatedFat 4.4, Cholesterol 79.2, Sodium 741.4, Carbohydrate 12.5, Fiber 1, Sugar 2.2, Protein 4.8
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