Königsberger Klopse
6 servings
90 minutes
Koenigsberg klops are a refined dish from Prussian cuisine, originating from Koenigsberg (now Kaliningrad). Tender meatballs made of veal and pork are infused with the aromas of spices, and their texture is enriched with added bread crumbs. Cooking in a spiced vegetable broth makes the klops juicy, while a creamy lemon sauce with capers adds a tangy zest. The harmony of creamy softness and piquant aftertaste makes this dish sophisticated and festive. Traditionally served with mashed potatoes, allowing the sauce to seep into its softness. Thanks to the combination of tender meat and refreshing tanginess of capers, klops have gained fame far beyond Germany and remain a symbol of East Prussian culinary heritage.
1
Preparing broth. Cut one onion and carrot into large pieces, place in a pot, add water, add cloves and bay leaf, bring to a boil and simmer for 25-30 minutes.
- Onion: 2 pieces
- Carrot: 1 piece
- Carnation: 4 pieces
- Bay leaf: to taste
2
Cut three small slices from the bread (can be regular sliced loaf), remove the crust. Place in a bowl and pour milk over it so that it completely covers the bread.
- White bread: 3 pieces
- Milk: to taste
3
Pass the meat and the remaining onion through a meat grinder. Add eggs and squeezed bread crumbs to the resulting minced meat, mix well, and season with spices to taste.
- Veal: 600 g
- Pork: 250 g
- Onion: 2 pieces
- Chicken egg: 2 pieces
- White bread: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
4
Form small round patties from the minced meat, the size of a tangerine.
5
Strain the vegetable broth. Drop the meatballs into the broth so they have space in the pot and do not stick to each other, cover with a lid, and simmer on low heat for 15 minutes. Carefully remove the cooked meatballs with a slotted spoon and place them on a plate.
- Carnation: 4 pieces
- Bay leaf: to taste
6
Preparing the sauce. Pour half a glass of water and the juice of half a lemon into a small saucepan. Bring to a boil and simmer for 5 minutes.
- Lemon: 0.5 piece
7
Strain one and a half cups of broth in which the meatballs were cooked.
8
In a saucepan over low heat, melt the butter, add flour and sauté until light golden color. Pour in the strained broth, stirring well to avoid lumps. Add water with lemon juice, then cream. Keep on low heat, stirring until the sauce begins to thicken. Add capers, salt and pepper to taste. Cook for a few more minutes without boiling to prevent the cream from curdling.
- Butter: 1 tablespoon
- Wheat flour: 2 tablespoons
- Cream 20%: 250 ml
- Pickled capers: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
9
Place the meatballs in the sauce (if the sauce does not cover them completely, occasionally turn and pour sauce over them), simmer for a few more minutes.
10
Serve hot, drizzled with sauce on top.