Konigsberger Klopse Konigsberg Meatballs
Delight in the classic flavors of Königsberger Klopse, tender meatballs with a savory twist. This traditional German recipe combines a blend of ground beef and pork, enhanced by the subtle saltiness of anchovies and the vibrant freshness of parsley. Simmered gently in a fragrant broth infused with bay leaf and vinegar, the meatballs are then smothered in a luxuriously creamy caper sauce that balances tangy, rich, and slightly sweet notes. Perfectly paired with boiled potatoes or fluffy rice, this hearty, comforting dish is easy to prepare yet impressively elegant, making it an ideal addition to both weeknight dinners and special occasions. Embrace the authentic taste of Königsberg with this timeless culinary masterpiece!
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Recipe Information
Ingredients
- 250 g Ground beef
- 250 g Ground pork
- 1 medium Onion
- 50 g Breadcrumbs
- 80 ml Milk
- 1 piece Large egg
- 2 pieces Anchovy fillets
- 1 tbsp Parsley, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 750 ml Water or beef broth
- 1 piece Bay leaf
- 2 tbsp White vinegar
- 2 tbsp Butter
- 2 tbsp All-purpose flour
- 150 ml Heavy cream
- 3 tbsp Capers, drained
- 1 tsp Sugar
Instructions
Finely dice the onion and chop the anchovy fillets.
In a bowl, soak the breadcrumbs in the milk for 5 minutes until soft.
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, diced onion, chopped anchovy fillets, egg, parsley, salt, and pepper. Mix until well combined.
Using your hands, form the mixture into meatballs about the size of a golf ball. You should get about 12-16 meatballs.
In a large pot, bring the water or beef broth to a gentle simmer. Add the bay leaf and vinegar.
Carefully add the meatballs to the simmering liquid. Let them cook for 15-20 minutes until fully cooked through. Remove the meatballs with a slotted spoon and set aside. Reserve the cooking liquid for the sauce.
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
Gradually add 500 ml of the reserved cooking liquid to the roux, whisking constantly to avoid lumps.
Stir in the heavy cream, capers, and sugar. Bring the sauce to a gentle simmer and cook for 5 minutes. Adjust seasoning with salt and pepper, if needed.
Return the meatballs to the sauce and simmer for another 5 minutes to heat through.
Serve the Königsberger Klopse hot, garnished with extra parsley if desired. They pair wonderfully with boiled potatoes or rice.
Nutrition Facts
Calories |
2625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.0 g | 242% | |
| Saturated Fat | 86.3 g | 431% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 829 mg | 276% | |
| Sodium | 6523 mg | 284% | |
| Total Carbohydrate | 77.0 g | 28% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 19.6 g | ||
| Protein | 144.6 g | 289% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 435 mg | 33% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1399 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
