GERMAN MEATBALLS IN CREAMY CAPER SAUCE - KöNIGSBERGER KLOPSE
This is my treasured recipe for the classic German meatball dish, aka Königsberger Klopse; meatballs are first cooked in spiced broth, and then finished in a creamy caper sauce.
Provided by Jas
Categories Main Course
Time 1h
Number Of Ingredients 24
Steps:
- In a small skillet, fry the onions in butter until glassy.
- In a bowl, mix onions with ground meat, eggs, breadcrumbs, mustard, anchovy fillets, salt, and pepper into a smooth dough. Using your wet hands, form about 10-12 meatballs.
- In a Dutch oven or large saucepan, add the broth, onions, white wine, cider vinegar, bay leaves, cloves, allspice, black peppercorns, and salt. Bring to a boil.
- Add the meatballs, lower the heat to medium-low and simmer for 15 minutes.
- With a slotted spoon, transfer the cooked meatballs to a serving plate or bowl and keep warm. Reserve 2 cups of the liquid.
- Meanwhile, in a large cast-iron or non-stick skillet, melt the butter over medium heat. Stir in the flour. With a wooden spoon or a whisk, continue to stir flour over low heat until flour is golden in color. Do not burn it!
- Slowly pour in the milk and reserved, strained liquid, whisking constantly. Cook over medium heat for 5 minutes while stirring occasionally.
- Stir in the heavy cream, capers with liquid, and cook on low for 5 more minutes. Season the sauce with nutmeg, lemon juice, salt, and sugar.
- Pour the sauce over meatballs and serve with boiled potatoes. Enjoy!
Nutrition Facts : Calories 522 kcal, Carbohydrate 24 g, Protein 21 g, Fat 37 g, SaturatedFat 17 g, Cholesterol 141 mg, Sodium 1004 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
KöNIGSBERGER KLOPSE
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
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
GERMAN MEATBALLS, KöNIGSBERGER KLOPSE
This is a comforting, mellow dish that has just enough zing in it from the capers, anchovies, lemon zest and sour cream to keep everything interesting. I normally use wild pig for these meatballs, but if you are not a hunter, go for ground veal -- if you can find humanely raised veal -- or ground pork.
Provided by Hank Shaw
Categories Main Course
Time 1h5m
Number Of Ingredients 19
Steps:
- Heat the 2 tablespoons butter in a small frying pan and cook the cup of onions over medium heat until they are soft. Do not brown them. Sprinkle a little salt over the onions as they cook. When they are translucent and soft, remove from the pan and set aside to cool.
- Once the onions are cool, mix all the meatball ingredients together in a bowl. Form into small meatballs with a teaspoon. You can make them bigger, but a heaping teaspoon makes a nice size.
- Heat the broth in pot large enough to fit all your meatballs. A wide, deep saute pan with a lid is a good choice. Once the broth is simmering, turn the heat down to as low as it will go and add the meatballs carefully. If they're not all submerged in the broth it will be OK. Cover the pot and let the meatballs cook gently for 25 minutes. Carefully remove them and set them aside.
- Pour out the broth and save it. Wipe the pan with a paper towel and set it back on the heat. Add the 3 tablespoons butter and turn the heat to medium-high. Cook the onions until they're translucent. Don't brown them. Add the flour and mix well. Cook this over medium heat, stirring often, until everything is the color or coffee-with-cream. Add the hot broth a little at a time, stirring constantly. Keep adding it until you have a sauce the consistency of thin gravy -- not as thick as Thanksgiving gravy, not thin like soup. You probably will not need the whole quart.
- Return the meatballs to the sauce and add the capers. Heat through on low heat, then add the parsley.
- Serve with the sour cream at the table. Have people mix it in when they eat. This will prevent the cream from curdling and will let people make the dish as creamy as they want. Grind black pepper over everything and eat!
Nutrition Facts : Calories 753 kcal, Carbohydrate 25 g, Protein 37 g, Fat 55 g, SaturatedFat 24 g, Cholesterol 248 mg, Sodium 1952 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
KONIGSBERGER KLOPSE (GERMAN MEATBALLS IN CREAMY CAPER SAUCE)
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
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
GERMAN MEATBALLS IN CAPER SAUCE - KöNIGSBERGER KLOPSE
Königsberger Klopse - delicate German meatballs in white sauce with capers, a traditional German dish served with boiled potatoes and vegetables.
Provided by Adina
Categories Meat Recipes
Time 1h5m
Number Of Ingredients 22
Steps:
- Cook onions: Chop the onion very finely. Heat the butter in a nonstick pan and cook the onions until translucent. Set aside and let cool until you prepare the rest of the ingredients for the meatballs.
- Heat broth: While you prepare the meatballs, start heating the broth in a relatively wide pot.
- Meatballs: Soak the white bread in some water. Squeeze the bread well to remove the excess water and place it in a bowl. Add the ground meat, onions, egg, chopped parsley, finely chopped capers, anchovy paste, and generously salt and pepper. Mix well with the wet hand until the mixture is very smooth. To make sure that the meatballs have enough salt, place a very small one in the simmering broth and taste it. Add more anchovy paste, salt, and pepper, if necessary.
- Cook the meatballs: Form the meatballs with wet hands (about 20) and cook them for about 10 minutes in the simmering broth. Remove from the broth with a slotted spoon and keep warm.
- Measure broth: Sieve the broth through a fine-mesh sieve and measure out ½ liter/ 17 fl. oz/ 2 cups, which you will need for the sauce. Use the remaining stock to make a soup or something else the next day.
- Make the roux: Melt the butter in a heavy-bottomed pan. Sprinkle the flour in the pan and cook shortly while whisking. Slowly add the sieved broth while whisking constantly.
- Simmer sauce: Bring to a boil and add the finely chopped capers, lemon juice, crème Fraiche, white wine, and sugar. Add salt and white pepper to taste. Let simmer on a very low flame for about 10 minutes, stirring often. Remove from the heat.
- Thicken sauce: Stir the egg yolks with 1 tablespoon water, add 2 tablespoons of the sauce and stir well. Pour the mixture into the sauce in the pan while whisking continuously.
- Simmer meatballs: Add the meatballs to the sauce and let simmer on very low heat for 10 minutes without letting the sauce come to a bubble anymore.
- Serve immediately with boiled potatoes and vegetables. We had peas, but traditionally you would serve cooked beetroots.
Nutrition Facts : ServingSize 5 meatballs with sauce, Calories 786 kcal, Carbohydrate 25 g, Protein 43 g, Fat 51 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 316 mg, Sodium 2247 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 22 g
GERMAN MEATBALLS WITH ANCHOVIES AND CAPERS KONIGSBERGER KLOPSE
If you've ever wondered why some meatballs are light and others leaden, you may be interested to know that the liquid ingredient can make all the difference. Meatballs made with milk, for example, tend to be denser and drier than those made with water or broth because milk protein curds (coagulates) during cooking. For truly light and fluffy meatballs, use club soda (as does this recipe) because it has almost a leavening effect. NOTE: You'll need very little salt for these meatballs because of the brininess of the anchovies and capers.
Provided by Olha7397
Categories Meat
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- FOR THE MEATBALLS: Mix all meatball ingredients together, using your hands.
- NOTE: Do not taste this mixture because it contains raw pork; also be sure to wash you hands well in hot soapy water when you have finished working with the meat mixture.
- Cover mixture and chill 2 to 3 hours until firm enough to shape easily. Roll into balls about the size of golf balls, arrange in one layer on a large tray, cover and chill 1 to 2 hours.
- TO POACH: Bring beef broth and water to a simmer in a large heavy saucepan over moderate heat Drop half the meatballs into the liquid, and when it returns to a slow simmer, adjust burner heat as need so that it ripples steadily but gently. Poach the meatballs uncovered for 20 minutes; remove to a heatproof bowl, using a slotted spoon, cover loosely with foil and keep warm. Poach the balance of the meatballs the same way and transfer to the bowl with a slotted spoon. Re-cover with foil and keep warm.
- FOR THE SAUCE: Boil poaching liquid hard until it has reduced to 2 cups-about 20 minutes. Meanwhile, melt the butter in a small heavy saucepan over moderately low heat; add shallots and stir fry about 5 minutes until limp and golden but not brown. Blend in flour and mellow 2 to 3 minutes over low heat. When poaching liquid has reduced sufficiently, whisk about half of it into the flour paste, stir this mixture back into pan of poaching liquid and cook, stirring constantly, until thickened and smooth-about 3 minutes. Stir in the capers, then return all meatballs to pan and warm them very slowly in the sauce for 10 to 15 minutes with the kettle lid set on askew.
- NOTE: If you turn burner heat to lowest point, you can hold the meatballs at this point for nearly an hour; just make certain that the sauce does not boil. (Use a flame tamer underneath the saucepan.) And if the sauce should thicken too much, thin with a little water.
- When ready to serve, smooth the sour cream into the sauce and warm, stirring ever so gently so as not to damage the fragile meatballs, for about 5 minutes longer. Serve with boiled new potatoes an assertive green vegetable such as Brussels sprouts or broccoli.
- Serves 4 to 6.
- Jean Anderson Cooks.
Nutrition Facts : Calories 714, Fat 37, SaturatedFat 16.5, Cholesterol 226.4, Sodium 2228.5, Carbohydrate 46.3, Fiber 3.2, Sugar 3.6, Protein 47.2
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