Klops loose shape
Mix the minced matter until all the ingredients are distributed. Form with damp hands and do not press firmly to keep the Königsberger Klopse juicy.
German Recipe
Königsberger meatballs
Mix the rolls with minced meat, egg, onion, mustard, salt and pepper. Form the same meatballs with moist hands and do not dry too hard. Heat the broth with bay leaf. Cook the meatballs in a small heat, do not fry. Stir a light roux from butter and flour, mix with the broth and cream smoothly. Add capers and a little brine, season with lemon, salt, pepper and nutmeg. Heat the meatballs in the sauce.
Total time
1 hr 5 min
Calories
540 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Königsberger Klopse step by step
Heat the broth with bay leaf. Cook the meatballs in a small heat, do not boil. Mix a light roux from butter and flour, mix with the broth and cream. Add capers and a little brine, season with lemon, salt, pepper and nutmeg. Heat the meatballs in the sauce.
Quick Dinners
Lunch
Dinner
Meat
Recipe
Königsberger meatballs
Sprinkle rolls and mix loosely with minced meat, egg, onion, mustard, salt and pepper. Form equally large dumplings with moist hands and do not push too hard.
Ingredients
4 servings
Method
-
1
Mix the mass
Sprinkle rolls and mix loosely with minced meat, egg, onion, mustard, salt and pepper.
-
2
Klops form
Form with moist hands equal large dumplings and do not push too hard.
-
3
cook gently the cooking
Heat broth with bay leaf. Cook meatballs in a small heat, do not boil.
-
4
Cook sauce
Stir a light roux from butter and flour, stir smoothly with cooking broth and cream.
-
5
Flavouring
Add capers and a little brine, season with lemon, salt, pepper and nutmeg. Heat the meatballs in the sauce.
Kitchen know-how
Tips for Königsberger meatballs
Do not boil broth
The broth should only move easily. Strong cooking can tear the meatballs apart and makes their surface dry instead of evenly tender.
Add capers and lemon late
Stir capers, caperner sheet and lemon juice into the ready-made sauce. Thus, the typical acidity and the fine capernaroma remain clearly recognisable.
Variations
How to adapt this recipe
Half of the mixed mink is replaced by veal chops. The meatballs become finer in taste; a small chopped anchovie fillet complements the traditional spice.
Use only 50 millilitres of cream and fill the remaining liquid with meatballs broth. An egg yolk can round off the sauce velvety outside the cooking heat.
Nutrition per serving
540kcal
28.0 gCarbohydrates
34.0 gProtein
31.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Königsberger meatballs
Often the roll is too wet or the mass has not been sufficiently connected. squeeze dry the roll well and cook a small sample lump in the broth first.
Depending on the size, they need about 15 to 20 minutes in a nearly boiling broth. They are even when they are no longer pink inside and feel firm.
Classic versions often contain finely chopped anchovies in the meat mass. It does not taste fishy later, but strengthens the spice; however, the recipe also succeeds without.
Both can be cooked the day before. Cool the meatballs in a bit of broth and place them in the caper sauce only when warmed up so that they do not dry out.
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