A famous and popular German dish, this recipe originated in the former German city of Königsberger, which is now part of Russia and known as Kaliningrad.
Königsberger Klopse
Ingredients
For the dumplings:
- 250 g ground beef
- 250 g ground pork
- 1 bread roll soaked, and squeezed dry
- 1 large onion peeled and finely chopped
- 2 eggs
- 2 tbsp breadcrumbs
- salt and pepper
- anchovy paste optional
For the broth:
- 1 liter beef broth clear
- salt
- 1 large onion peeled and finely chopped
- 1 bay leaf
- 3 grains pimento
- 3 peppercorns
For the sauce:
In addition:
- 1 small bunch parsley for garnish
Instructions
For the Klopse:
- Knead a smooth dough from the ground beef and pork, the bread roll and the onion in a bowl with the eggs, salt and pepper. Bind the dough with breadcrumbs. Depending on personal taste, a little anchovy paste can also be added. Form dumplings from the dough.
For the Broth:
- Add the onion and spices to the broth. Heat the broth, add salt if necessary. Add the meatballs and simmer for about 10 minutes. Then remove the bay leaf, peppercorns and allspice corns. Let the meatballs simmer in the broth for another 10 minutes. Then remove and keep warm.
For the Caper Sauce:
- Heat margarine or butter. Sweat the flour in it. Deglaze with the broth while stirring. Add the drained capers and the cream. Don't let the sauce boil anymore. Season to taste with lemon juice, sugar, salt and pepper. Then stir an egg yolk into the sauce to thicken it, put the meatballs in and serve garnished with the parsley.
