Königsberger Klopse
Königsberger Klopse is a traditional German dish made from ground meat, usually beef, pork, or veal, mixed with soaked bread, onions, and spices, formed into meatballs, and cooked in a creamy white sauce with capers.
Ingredients - Serves 4
- Lemon juice - 1 tablespoon
- Capers - 2 tablespoons
- Cream - 200 ml
- Beef broth - 500 ml
- Flour - 2 tablespoons
- Butter - 2 tablespoons
- Salt and pepper - To taste
- Anchovy paste - 1 tablespoon
- Egg - 1
- Bread roll - 1, soaked in water and squeezed
- Onion - 1, finely chopped
- Ground beef - 500 grams
Let's Get Started
- In a bowl, mix the ground beef, onion, soaked bread roll, egg, anchovy paste, salt, and pepper until well combined. Form into meatballs.
- In a large pan, melt the butter over medium heat. Add the flour and stir until golden brown.
- Slowly whisk in the beef broth and bring to a boil. Reduce the heat and simmer for 10 minutes.
- Add the meatballs to the pan and cook for 15 minutes, or until cooked through.
- Stir in the cream, capers, and lemon juice. Cook for another 5 minutes, or until the sauce has thickened.
- Serve the Königsberger Klopse with boiled potatoes and garnish with fresh parsley.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Calories: 500
- Fat: 30g
- Carbs: 20g
- Protein: 40g
- Sodium: 1500mg
- Sugar: 5g
