Königsberger Klopse (Prussian Meatballs)
Copy & Paste into your blog!
This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License
Ingredients
- 500 g minced beef
- 2 bread rolls or equivalent white baguette style bread (can be from the day before)
- 1 glass of Milch
- 1 onion
- butter
- 1 egg
- 5 anchovy fillets
- parsley
- salt and pepper
- nutmeg
- 1 liter of stock ( or water and 2 stock cubes)
- 2 bay leaves
- pepper corns
- 5 or 6 tablespoons of capers
- 250 ml cream
- 2 egg yolks
- 1 lemon
These meatballs are named after the formerly German city of Königsberg which now belongs to Russia (Kaliningrad)
- chop up the bread and soak it in milk
- chop very finely the onion and shallow fry until transparent in a bit of butter
- squeeze the milk out of the bread and mix with the minced meat and the cooled onions
- chop the anchovies and parsley up into very small pieces and add it to the mix
- break one egg and add both the yolk and the white
- season the mixture with nutmeg and salt and pepper, now knead it until you get a homogeneous mass
- heat up the stock in a pot
- add the bay leaves and some pepper corns and three tablespoons of capers
- bring to the boil
- make egg sized meatballs and add them to the broth 10 don´t let the stock boil, keep the balls inside for 10 minutes
- take the meat balls out and keep them warm
- take out the bay leaves and the pepper corns
- make a mixture of two tablespoons of cream with two egg yolks and leave on the side
- add the rest of the cream to the stock and boil until reduced to half of the original amount
- take the pot from the heat and add the egg yolk cream mixture, stir
- Put the heat back on but don´t let it boil just let it thicken
- season the sauce with lemon juice and lemon and with salt and pepper
- add the rest of the capers and some more nutmeg
- now add the meat balls again and warm them up
- serve with boiled potatoes
Register or login to add a comment!
My Mum used to make this. Cool!