Loosely shape knobs
Mix the mince only until all the ingredients are distributed, form with wet hands and do not press firmly to keep the Königsberg knobs juicy.
German Recipe
Königsberger meatballs
Squeeze out the rolls and mix them loosely with the minced meat, egg, onion, mustard, salt and pepper. Form the dumplings in the same size with moist hands and do not press too hard. Heat the stock with the bay leaf. Cook the dumplings over a low heat, do not boil until bubbling. Mix the butter and flour into a light roux, whisk until smooth with the stock and cream. Add the capers and a little brine, season with lemon, salt, pepper and nutmeg.
Total time
1 hr 5 min
Calories
540 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Konigsberg clogs step by step
Heat the stock with bay leaf. Cook the knobs over a low heat, do not boil until bubbling. Mix the butter and flour into a light roux, stir with the stock and cream until smooth. Add the capers and a little brine, season with lemon, salt, pepper and nutmeg. Heat the knobs in the sauce.
Quick Dinners
Lunch
Dinner
Meat
Recipe
Königsberger meatballs
Squeeze out the rolls and mix them loosely with the minced meat, egg, onion, mustard, salt and pepper. Form the dumpling of equal size with moist hands and do not press too hard.
Ingredients
4 servings
Method
-
1
Mix the mixture
Press out the rolls and mix them with the minced meat, egg, onion, mustard, salt and pepper.
-
2
Shaping knobs
Form balls of equal size with wet hands and do not press too hard.
-
3
cook gently the cooking
Heat the stock with the bay leaf. Cook the knobs over a low heat, do not boil bubbling.
-
4
Cooking sauce
Mix the butter and flour into a light roux, then stir with the cooking stock and cream until smooth.
-
5
Season to taste
Add the capers and a little brine, season with lemon, salt, pepper and nutmeg and heat the knobs in the sauce.
Kitchen know-how
Tips for Königsberger meatballs
Do not boil broth bubbling
The broth should only move slightly, but strong boiling can tear the knobs apart and make their surface dry rather than evenly tender.
Add capers and lemon
Stir capers, caper brine and lemon juice into the sauce and the typical acidity and fine caper flavour remain clearly visible.
Variations
How to adapt this recipe
Replace the minced veal in half, the flavours will be finer, and a fillet of anchovy finely chopped will add the traditional seasoning.
Use only 50 millilitres of cream and fill the remaining liquid with the stock. An egg yolk can round off the sauce outside the cooking heat.
Nutrition per serving
540kcal
28.0 gCarbohydrates
34.0 gProtein
31.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Königsberger meatballs
Often the bun is too wet or the mixture has not been sufficiently joined. Squeeze the bun well and cook a small sample lop in the broth.
Depending on the size, they take about 15 to 20 minutes to boil in the broth. They are cooked when they are no longer pink inside and feel firm.
Classic versions often contain finely chopped anchovy in the meat mass. It does not taste fishy, but enhances the seasoning later; the recipe also succeeds without it.
Both can be cooked a day before. Cool the knobs in a little stock and add them to the caper sauce only when they are warm, so that they do not dry out.
Keep cooking