Konigsberger Klopse
Region Mecklenburg-Vorpommern
Ingredients
For the dumplings:
- 250 g ground beef
- 250 g ground pork
- 1 bun soaked
- 1 large onion
- 2 eggs
- 2 tbsp breadcrumbs
- salt and pepper
- anchovy paste
For the broth:
- 1 liter beef broth clear
- salt
- 1 large onion
- 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 meat dough from the minced meat, the squeezed bread roll and the peeled, finely chopped onion in a bowl with the two 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 peeled, finely chopped onion and spices to the broth. Heat the broth, add salt if necessary. Add the meatballs to the broth 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.
