Best 5 Koenigsberger Klopsemeatballs Recipes

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Within the diverse world of culinary creations, one dish that stands out for its exquisite yet comforting flavors is Koenigsberger Klopsemeatballs. This classic German dish, originating from the city of Königsberg in East Prussia, has captivated taste buds for generations with its tender meatballs enveloped in a creamy caper sauce. Embark on a culinary journey as we unravel the secrets behind making the perfect Koenigsberger Klopsemeatballs, a dish that promises to delight and satisfy.

Check out the recipes below so you can choose the best recipe for yourself!

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

KONIGSBERGER KLOPSE (GERMAN MEATBALLS)



Konigsberger Klopse (German Meatballs) image

Provided by Craig Claiborne

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 16

1 pound ground veal
Freshly ground pepper to taste
4 teaspoons butter
1/2 cup finely chopped onion
1 teaspoon finely minced garlic
1/2 cup fine fresh bread crumbs
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chives
1/8 teaspoon freshly grated nutmeg
1 1/2 tablespoons flour
1 1/2 cups unsalted beef or chicken broth
1/4 cup white wine, preferably Rhine or Moselle
1/4 cup sour cream
1 egg yolk
Juice of 1/2 lemon
1/4 cup chopped, cored, seeded hot cherry peppers without salt

Steps:

  • Put veal in mixing bowl. Add pepper to taste.
  • Heat 1 teaspoon of butter in saucepan and add onion and garlic. Cook, stirring, until wilted. Add mixture to veal. Add bread crumbs, parsley, chives and nutmeg. Shape mixture into 28 balls of equal size.
  • Heat remaining butter in saucepan and add flour, stirring with wire whisk. When blended and smooth, add broth and wine, stirring rapidly with whisk. Add meatballs to simmering sauce. Stir gently from time to time so they cook evenly, about 25 minutes.
  • Beat sour cream with the egg yolk and lemon juice. Beat in a little of hot sauce. Add mixture to meatballs. Add the cherry peppers. Heat briefly without boiling. If mixture boils, sauce may curdle. Serve hot with mashed potatoes or rice.

Nutrition Facts : @context http, Calories 422, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 24 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 11 grams, Sodium 358 milligrams, Sugar 4 grams, TransFat 1 gram

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

MEATBALLS IN CAPER SAUCE (KONIGSBERGER KLOPSE)



Meatballs in Caper Sauce (Konigsberger Klopse) image

From: The Eastern European Cookbook" by Kay Shaw Nelson. -East Germany. Russians call it 'Kaliningrad'. This is an easy version...all the other versions I've seen posted make a mess of your kitchen.

Provided by Engrossed

Categories     Veal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 1/2 cups stale bread cubes
milk, to soak bread cubes
2 lbs ground lean meat (mixture of pork and veal or beef)
1 large onion, peeled and minced
2 eggs, beaten
3 flat anchovy fillets, drained and minced
salt and pepper, to taste
4 cups beef bouillon
3 tablespoons butter or 3 tablespoons margarine
3 tablespoons flour
1 lemon, juice of (about 1/4 cup)
3 tablespoons capers, drained

Steps:

  • Meatballs:
  • Soak bread cubes in milk to cover. When soft, squeeze dry and put in a large bowl.
  • Add ground meat and mix well.
  • Stir in onion, eggs, anchovy fillets, salt and pepper; work mixture with hands until well combined.
  • Form into 2-inch balls.
  • Bring bouillon to a boil in a large saucepan; drop in meatballs.
  • Cook over medium heat until meatballs rise to the top, about 15 minutes. Remove from liquid with a slotted spoon and keep warm.
  • Strain and reserve liquid.
  • Sauce:.
  • Melt butter in a saucepan.
  • Stir in flour and blend well, cook 1 minute.
  • Gradually add 3 cups strained liquid; cook slowly, stirring constantly, until liquid is thickened and smooth.
  • Add lemon juice and capers. Season with salt and pepper.
  • Add meatballs and heat through.

Nutrition Facts : Calories 141.6, Fat 8.2, SaturatedFat 4.4, Cholesterol 79.2, Sodium 741.4, Carbohydrate 12.5, Fiber 1, Sugar 2.2, Protein 4.8

KOENIGSBERGER KLOPSE(MEATBALLS)



KOENIGSBERGER KLOPSE(MEATBALLS) image

Categories     Beef

Yield 6 people

Number Of Ingredients 13

2lb ground sirloin
½ lb ground pork
1 large onion finely chopped
½ cup finely chopped parsley
1 egg
½ cup breadcrumbs
Salt and fresh ground pepper to taste
1 TB Dijon mustard
Form meat balls and roll in seasoned flour
2 cans concentrated beef bouillon and 2 cans water
Juice of 6 lemons
4 TB of drained capers
5 TB flour

Steps:

  • Heat bouillon and lemon juice to a simmer. Add floured meatballs with slotted spoon. Cover and simmer on low heat for 25 minutes. Add capers simmer 5 minutes more. Mix the flour with enough water to form a thick liquid with no lumps. Carefully remove meatballs with slotted spoon and add the flour mixture until you obtain the desired thickness. Taste for tartness adding lemon juice as desired. Check for seasoning. May be prepared ahead and slowly reheated.

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and utensils ready. This will help you stay organized and ensure that you don't miss anything.
  • Use fresh, high-quality ingredients: The better the ingredients you use, the better your meatballs will taste. Look for fresh, grass-fed beef and pork, and use high-quality chicken eggs and bread crumbs.
  • Don't overmix the meatball mixture: Overmixing can make the meatballs tough. Mix just until the ingredients are combined.
  • Form the meatballs into uniform sizes: This will help them cook evenly. Use a small cookie scoop or a tablespoon to measure out the meatball mixture and then roll it into a ball.
  • Brown the meatballs before simmering them: Browning the meatballs will give them a nice color and flavor. Brown the meatballs in a large skillet over medium heat until they are browned on all sides.
  • Simmer the meatballs in a flavorful sauce: The sauce is what will give the meatballs their flavor. Use a flavorful broth or sauce, such as the one in this recipe, and simmer the meatballs for at least 30 minutes, or until they are cooked through.
  • Serve the meatballs hot: Meatballs are best served hot. Serve them with mashed potatoes, rice, or noodles, and a side of vegetables.

Conclusion:

Königsberger Klopse are a delicious and hearty dish that is perfect for a winter meal. The meatballs are made with a mixture of beef, pork, and veal, and they are simmered in a creamy sauce made with capers, lemon juice, and white wine. The meatballs are tender and flavorful, and the sauce is rich and creamy. This dish is sure to be a hit with your family and friends.

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