Germany · Germany

Konigsberger Klopse (German Meatballs with Sauce)

Name: Konigsberger Klopse (German Meatballs with Sauce)
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Cuisine: Germany
Ingredients: minced beef and pork 600 g; onion, finely chopped 120 g; breadcrumbs soaked in milk 80 g; egg 1 pieces; dijon mustard 20 g; beef stock 700 ml; capers 20 g; double cream 150 ml; lemon juice 20 ml; fine salt 12 g; black pepper 5 g

Spiced beef and pork meatballs in a light caper sauce.

65 minutes · 4 servings · Moderate

Königsberger Klopse are East Prussian meatballs, and they are the dish that reliably starts an argument about which German sauce was invented first, since the caper and anchovy sauce was long called Russisch sauce. That sauce is the point, made sour deliberately rather than by accident. Roll the meatballs in flour and brown them, or it will not cling.

Ingredients

minced beef and pork600 g
onion, finely chopped120 g
breadcrumbs soaked in milk80 g
egg1 pieces
dijon mustard20 g
beef stock700 ml
capers20 g
double cream150 ml
lemon juice20 ml
fine salt12 g
black pepper5 g

Directions

1
Mix the mince with onion, soaked breadcrumbs, egg, mustard, salt and pepper 8 minutes until tacky.
the mixture is tacky and holds together
2
Shape into four large balls and chill 15 minutes to firm up.
3
Poach in 700ml stock at 75C for 25 minutes until 74C at the centre.
the meatballs reach 74C at the centre
4
Lift out the meatballs, whisk cream, capers and lemon into the stock 8 minutes and pour over.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content