About the Dish:
Königsberger Klopse are German meatballs made with ground pork and beef, served in a creamy white sauce with capers. This dish originated in the city of Königsberg, which is now known as Kaliningrad. The meatballs are tender and flavorful, and the sauce adds a tangy and savory element to the dish. Königsberger Klopse are traditionally served with boiled potatoes or buttered noodles, making it a hearty and satisfying meal.
|Onion||1 small, finely chopped|
|Parsley||2 tablespoons, chopped|
|Bread Crumbs||1/4 cup|
|All-Purpose Flour||2 tablespoons|
|Beef Stock||2 cups|
|Lemon Juice||1 tablespoon|
|Heavy Cream||1/4 cup|
- Step 1: In a large bowl, soak the bread slices in milk until soft. Squeeze out any excess milk.
- Step 2: In the same bowl, combine the soaked bread, ground pork, ground beef, chopped onion, parsley, bread crumbs, egg, salt, and pepper. Mix well until all the ingredients are evenly distributed. Shape the mixture into meatballs, about 1 inch in diameter.
- Step 3: Melt the butter in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes. Remove the meatballs from the skillet and set aside.
- Step 4: In the same skillet, add the flour and cook for 1-2 minutes until lightly browned. Gradually whisk in the beef stock, lemon juice, and capers. Bring the mixture to a simmer, stirring constantly. Return the meatballs to the skillet and simmer for 15 minutes, or until cooked through.
- Step 5: Stir in the heavy cream and cook for another 5 minutes, until the sauce has thickened slightly. Serve the Königsberger Klopse with boiled potatoes or buttered noodles. Enjoy!