Königsberg Dumplings Königsberger Klopse Food

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KONIGSBERGER KLOPSE (GERMAN MEATBALLS IN CREAMY CAPER SAUCE)



Konigsberger Klopse (German Meatballs in Creamy Caper Sauce) image

A classic! Authentic Königsberger Klopse are made from ground veal, beef, and pork, along with a small amount of anchovies (or sardines or herring), chopped onions, bread crumbs, eggs, and spices. The traditional creamy sauce that accompanies the dumplings are made from the broth in which the dumplings were cooked, flour, cream, white wine, lemon juice, and capers. Delicious! Serve with boiled new potatoes and my Rotkohl recipe #108449 #108449. Also makes a great appetizer! A little history: Predecessors of the Königsberger Klopse date back to the Middle Ages. However, the East Prussian name Klops (Klops = meat dumpling) didn't originate until the 18th century. Königsberger Klopse was invented in the city of Königsberg (then the capital of East Prussia; today known as Kaliningrad, Russia) around 200 years ago. My German/Polish/French grandmother was born and raised in East Prussia, about 30 kilometers from Königsberg. This recipe is my version of her delicious Königsberger Klopse, which she never wrote down but with the help of my mother I was finally able to replicate. I have many fond memories of enjoying this dish (which the women would prepare) at family gatherings, Sunday dinners, and special occasions such as birthdays and anniversaries. Still one of my top favorites!!! I hope your family enjoys, too. (Helpful Tips: These tender meatballs are braised NOT fried. If halving the meatball recipe, you will still need the full amount of stock for braising and for the gravy. The meatballs are somewhat delicate & time consuming to make; have someone help to form them into balls, it is much easier that way! For appetizers make them smaller and serve warm from the crock pot with toothpicks, buttered rolls and Potato Salad recipe #309891 #309891. Freezes well).

Provided by BecR2400

Categories     Meat

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 25

1 lb ground sirloin
1 lb ground pork
1 lb ground veal
4 eggs, slightly beaten
1 1/4 cups fine plain breadcrumbs (I use Progresso plain breadcrumbs, grandmother used a ground up hard roll)
1/2 cup milk
1 medium white onion, finely chopped
1 lemon, zest of, small finely chopped
1 lemon, juice of
3 tablespoons capers, chopped
3 tablespoons anchovy paste (alternatively you may use sardines or herring) or 3 tablespoons crushed anchovy fillets (alternatively you may use sardines or herring)
1/4 cup melted butter
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
flour (for rolling)
1 (32 ounce) box chicken stock or 1 (32 ounce) box vegetable stock
1 bay leaf
1/4 cup cider vinegar
1/2 cup good quality dry white wine (I use fume blanc or extra dry champagne)
10 black peppercorns
2 tablespoons capers
1 lemon, zest of, small finely chopped
1 lemon, juice of
1 cup good quality sour cream (full fat to prevent curdling)
1/4 cup snipped fresh parsley, for garnish

Steps:

  • In a large saucepan or Dutch oven such as Le Creuset, heat broth ingredients (stock, bay leaf, cider vinegar, white wine, peppercorns, and 2 tablespoons capers) to a simmer over medium heat.
  • Meanwhile, combine meatball ingredients, mix well.
  • Form meat mixture into golf-ball sized balls (note: mixture will be a bit sticky and delicate to work with, but this is normal, and the result will be a moist and tender meatball!). Roll them in flour, and carefully place into hot broth; simmer each batch for 15 minutes, but do not boil. (Tip: do not crowd meatballs, ie only simmer about 10-12 meatballs at a time). Note that the broth will thicken as you add the flour covered meatballs, which will make a nice sauce.
  • Carefully remove meatballs from the hot broth with a slotted spoon, and keep them warm in a covered bowl stored in the oven while making the sauce. Discard bay leaf.
  • To Make Cream Sauce:.
  • To hot broth stir in the sauce ingredients and heat through, but do not boil.
  • Add the cooked meatballs to the heated sauce, stir gently and warm through.
  • To Serve:.
  • Serve Meatballs and Cream Sauce with boiled new potatoes (salzkartoffel) or hot buttered spaetzle noodles, and German Rotkohl recipe #108449. Sprinkle with snipped fresh parsley, for garnish.
  • To Serve as an Appetizer:.
  • Make the meatballs smaller and serve warm from the crock pot with toothpicks, buttered rolls and potato salad recipe #309891.
  • Freezes well.

Nutrition Facts : Calories 422.3, Fat 26.1, SaturatedFat 11.5, Cholesterol 173.8, Sodium 866.3, Carbohydrate 14, Fiber 0.9, Sugar 3.4, Protein 29.6

KöNIGSBERGER KLOPSE



Königsberger Klopse image

The Prussian speciality become famous all over the world thanks to the unique flavor and richness of the special sauce.

Provided by Angela Schofield

Categories     Main Course

Time 30m

Number Of Ingredients 23

2 1/2 lbs. ground veal or beef
2 stale rolls
1 cup milk or water
1 large onion
2 eggs
4 tbsp. bread crumbs
1 tbsp. coarse Kosher salt
½ tsp. black pepper
1/4 tsp. to 1/2 tsp. anchovy paste
5 quarts water or beef broth
1 tbsp. coarse Kosher salt
3 bay leaves
7 whole all spice
3 medium onions
8 tbsp butter
4 tbsp flour
1.5 tbsp. sugar
3 tbsp. white wine vinegar
1 tsp. lemon juice
3/4 cup heavy whipping cream
2 tbsp. capers (from a jar)
3 egg yolks
salt & pepper to taste

Steps:

  • Emerge rolls in milk or water. Allow to sit for 10 min. Drain and press out excess liquid.
  • Finely chop onion.
  • To a large bowl add ground meat, drained rolls, onion, eggs, bread crumbs, anchovy paste, salt, and pepper and knead with hands until well combined and smooth.
  • Shape 16 dumplings and set aside.
  • Add liquid and spices to a large pot.
  • Cut onions into quarters and add also to the pot.
  • Bring mixture to a simmer, add dumplings, and cook for about 10 min. or until done. Make sure that the liquid is only simmering not boiling.
  • Remove dumplings from the liquid and keep warm.
  • Strain liquid into a bowl. Remove spices. Keep onions and about 3 cups of the cooking liquid
  • To a medium sized pot add butter and melt.
  • Add flour and stir on medium heat until lightly brown.
  • Add about 2 cups of the cooking liquid and bring to a boil Mix well to remove any lumps.
  • Lower the heat to medium-low and stir in heavy cream. Make sure the liquid is no longer boiling.
  • In a small bowl mix egg yolks and sugar. Add to the pot and mix well.
  • Add drained capers, lemon juice, and salt and pepper to taste.
  • Place the onions and the dumplings into the sauce and let sit for about 15 min.

Nutrition Facts : ServingSize 1 Portion

KONIGSBERGER KLOPSE (KONIGSBERG MEATBALLS)



Konigsberger Klopse (Konigsberg Meatballs) image

Make and share this Konigsberger Klopse (Konigsberg Meatballs) recipe from Food.com.

Provided by mianbao

Categories     Meat

Yield 4 serving(s)

Number Of Ingredients 22

1 hard roll
3/4 cup water
1 lb beef, Ground, Lean
1 slice bacon, Diced
4 anchovy fillets, Diced
1 small onion, Chopped
1 large egg
1/2 teaspoon salt
1/4 teaspoon pepper, White
6 cups water
1/2 teaspoon salt
1 bay leaf
1 small onion, Peeled, Halved
6 peppercorns
1 1/2 tablespoons butter or 1 1/2 tablespoons margarine
1 1/2 tablespoons unbleached flour
1 tablespoon capers
1/2 medium lemon, juice of
1/2 teaspoon mustard, Prepared
1 large egg yolk
1/4 teaspoon salt
1/4 teaspoon pepper, White

Steps:

  • Meatballs:
  • Soak the roll in the water for about 10 minutes.
  • Squeeze it dry; place in mixing bowl with the ground beef.
  • Add the bacon, anchovy fillets, onion, egg, salt and pepper.
  • Mix thoroughly.
  • Prepare broth by boiling the water, seasoned with salt, bay leaf, onion, and peppercorns.
  • Shape the meat mixture into balls about 2 inches in diameter.
  • Add to the boiling broth and simmer over low heat for 20 minutes.
  • Remove meatballs with a slotted spoon, set aside, and keep warm.
  • Gravy:
  • To prepare gravy, heat butter in a frypan and stir in flour.
  • Cook for 3 minutes, stirring constantly.
  • Slowly blend in 2 cups of reserved broth.
  • Add the drained capers, lemon juice, and mustard.
  • Simmer for 5 minutes.
  • Remove a small amount of the sauce to blend with the egg yolk.
  • Stir egg yolk back into the sauce.
  • Season with salt and pepper.
  • To Serve:
  • Place reserved meatballs into the gravy and reheat if necessary.
  • Serve on a preheated platter.

Nutrition Facts : Calories 921.7, Fat 89.1, SaturatedFat 37.5, Cholesterol 221.2, Sodium 1139.4, Carbohydrate 14, Fiber 1.2, Sugar 2, Protein 15.2

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