Konigsberg Klopsy
4 servings
60 minutes
Konigsberg Klopsy, meatballs with caper sauce. One of the current gastronomic attractions of Kaliningrad, where they are now looking for connections with the city's Prussian past as well.
1
Pass the veal through the meat grinder twice. Finely chop 100 g of onion and anchovies.
- Veal: 500 g
- Onion: 150 g
- Anchovies: 1 piece
2
Soak stale bread in milk for 5 minutes. Then squeeze out the milk, which is no longer needed, and crumble the bread.
- Stale white bread: 80 g
- Milk: 250 ml
3
Mix the minced meat with bread, chopped onion, anchovies, eggs, salt, and pepper.
- Veal: 500 g
- Stale white bread: 80 g
- Onion: 150 g
- Anchovies: 1 piece
- Chicken egg: 2 pieces
- Sugar: pinch
4
Pour the broth into a saucepan, add the bay leaf and randomly chopped onion and carrot. Bring to a boil and reduce the heat to medium.
- Beef broth: 750 ml
- Bay leaf: 1 piece
- Onion: 150 g
- Carrot: 1 piece
5
Roll meatballs the size of golf balls with wet hands.
6
Boil gently for 10 minutes, then remove from heat and let sit for another 10 minutes.
7
Transfer the ready meatballs to any dish and keep them warm. Strain the broth. For the sauce, you will need 350 ml of broth; the rest can be frozen for next time.
- Beef broth: 750 ml
8
In the same saucepan, melt the butter, add flour and mix well. Add broth, half of the capers with marinade, lemon juice, sugar, cream, and yolk. Whisk over medium heat until thickened; do not boil.
- Butter: 60 g
- Wheat flour: 2 tablespoons
- Beef broth: 750 ml
- Capers: 110 g
- Lemon juice: 1 teaspoon
- Sugar: pinch
- Cream 33%: 125 ml
- Egg yolk: 1 piece
9
Place the meatballs on a plate, drizzle with sauce, sprinkle with capers, and garnish with finely chopped parsley.
- Capers: 110 g
- Parsley: 10 g
10
Serve boiled potatoes as a side dish.
- Potato: 800 g