Königsberger Klöpse

Name: Königsberger Klöpse
Cook time: 85 min
Total time: 85 min
Yield: 4 servings
Cuisine: German
Ingredients: 700g Mixed Ground Meat, pork and veal; 1 White Bread Roll, day-old, crusts removed (about 50–60 g); 100ml Milk, to soak the roll; 1 medium Onion, finely diced; 1 large Egg; 3 Anchovy Fillets, finely chopped; 1 tbsp Dijon Mustard; 1 tsp Salt, fine; 1/2 tsp Pepper (Black), freshly ground; 1.5 l Water; 100ml Dry White Wine; 1 Onion, halved; 2 leaves of Bay Leaf; 6 berries of Allspice Berries; 8 peppercorns of Black Peppercorns; 1 tsp Salt; 40g Unsalted Butter; 40g All-purpose Flour; 600ml Poaching Broth, strained (from above); 150ml Heavy Cream; 1 Egg Yolk; 3 tbsp Capers, drained; 1 tbsp Caper Brine; 1 1/2 tbsp Lemon Juice, fresh, to taste; 1/2 tsp Salt, fine, to taste; 1.2 kg Waxy Potatoes; 1 pinch of Sugar, optional; 1 pinch of Nutmeg, freshly grated; Some White Pepper, to taste; Some Salt, for boiling potatoes

Königsberger Klöpse are tender German meatballs simmered in a silky, tangy white sauce studded with capers — a comforting classic with a bright, savory finish. The meatballs are gently poached until juicy, then finished in a creamy, slightly tangy roux sauce and served with buttered waxy potatoes and fresh parsley for a simple, satisfying meal.

Königsberger Klöpse are tender German meatballs simmered in a silky, tangy white sauce studded with capers — a comforting classic ... Show more

Traditional German Recipe

Health Grade

B+ · Healthy

Rating

4.1

Time

1 hr20 min

Price

2,37 €

Calories

1047 kcal

high protein

low carb

low sugar

comfort food

Method

Soak the roll

Tear the White Bread Roll into small pieces, put it in a bowl, and pour over the Milk. Let it soak for 5 minutes until the bread is fully soft and the milk is mostly absorbed.

Prep the aromatics

While the roll soaks, peel and finely dice the Onion for the meatballs, then halve another onion for the broth. Finely chop the Anchovy Fillets so they blend smoothly into the mixture.

Mix the filling

Squeeze the soaked roll well, then add it to a large bowl with the Mixed Ground Meat, the diced onion, the Egg, chopped anchovies, Dijon Mustard, Salt, Black Pepper, and Nutmeg. Mix with your hands just until everything is evenly combined and slightly sticky; overmixing will make the klopse dense.

Shape the klopse

With damp hands, shape the mixture into 12–16 walnut-sized balls or ovals and set them on a tray or plate. Keeping them similar in size helps them poach evenly.

Poach the klopse

Pour the Water and Dry White Wine into a wide pot, add the halved onion, Bay Leaf, Allspice Berries, Black Peppercorns, and a little more salt, and bring it to a gentle simmer. Slip in the klopse, lower the heat so the liquid barely trembles, and poach them for 15 minutes.

Boil the potatoes

While the klopse poach, put the Waxy Potatoes in a second pot, cover with cold salted water, and simmer until tender, about 20 minutes. Drain them well and keep them covered so they stay hot.

Strain the broth

Lift out the klopse and strain the cooking liquid through a sieve, discarding the onion and spices. Measure out 600 ml of the strained Poaching Broth for the sauce and keep it hot.

Make the sauce

Melt the Unsalted Butter in a saucepan over medium heat, whisk in the All-purpose Flour, and cook the roux for 1 minute until it smells faintly nutty. Slowly whisk in the hot reserved broth and the Heavy Cream, then let the sauce simmer, whisking often, until it is smooth and lightly thickened, about 5 minutes.

Finish the sauce

Take the pan off the heat. In a small bowl, whisk the Egg Yolk with a spoonful of hot sauce, then stir it back into the pan to temper it. Stir in the Capers, Caper Brine, Lemon Juice, a pinch of Sugar, and a little White Pepper, then return the klopse to the sauce and warm everything gently for 3 minutes without letting it boil.