East Prussia

Königsberger Klopse

Name: Königsberger Klopse
Total time: 50 min
Yield: 4 servings
Cuisine: German
Ingredients: 250 g minced beef (beef mince, beef or buff keema); 250 g minced pork (pork mince, ground pork); 1 bread roll or 2 slices soaked white bread; 1 finely chopped onion; 1 egg; 2 fillets mashed anchovy fillets; 4 cups beef stock (beef broth); 1 bay leaf (indian bay leaf); 2 tbsp butter; 3 tbsp maida (all-purpose flour, plain flour); 1/3 cup fresh cream (thickened cream, heavy cream); 2 tbsp drained capers; 1 tbsp lemon juice; 1 egg yolk; Salt, to taste; White pepper, to taste

Meatballs in a pale caper sauce. Looks shy, tastes bold.

50 minTime

32 gProtein each

mildSpice

A dish from old Königsberg2 chapters · 1 min read

Make it your way

Grandma's wayPoached, in caper sauce with boiled potatoes and beetroot.

The original

587kcalsame

32 gproteinsame

1 gfibresame

50minutessame

Königsberger Klopse.

Per serving, worked out from the ingredient table.

Ingredients

Minced beef (beef mince, beef or buff keema)250 g

Minced pork (pork mince, ground pork)250 g

White bread1 bread roll or 2 slices, soaked

Onion1, finely chopped

Egg1

Anchovy fillets2 fillets, mashed

Beef stock (beef broth)4 cups

Bay leaf (indian bay leaf)1

Butter2 tbsp

Maida (all-purpose flour, plain flour)3 tbsp

Fresh cream (thickened cream, heavy cream)⅓ cup

Capers2 tbsp, drained

Lemon juice1 tbsp

Egg yolk1

Saltto taste

White pepperto taste

Method

4 steps

1Mix both minces, squeezed bread, onion, egg, anchovy, salt and pepper. Shape into 12 balls.
2Simmer the stock with bay, add the meatballs and poach gently until cooked through. Lift out and keep the stock.
3Melt butter, stir in flour for a minute, then whisk in 500 ml of the poaching stock until smooth.
4Stir in cream, capers and lemon juice, then take off the heat and whisk in the yolk. Return the meatballs to warm through.

Serve it like this

Serve three or four meatballs in a deep plate with plenty of sauce, boiled potatoes alongside and a little pickled beetroot.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

East Prussia

Königsberger Klopse

Meatballs in a pale caper sauce. Looks shy, tastes bold.

50 minTime

32 gProtein each

mildSpice

A dish from old Königsberg2 chapters · 1 min read

Make it your way

Grandma's wayPoached, in caper sauce with boiled potatoes and beetroot.

The original

587kcalsame

32 gproteinsame

1 gfibresame

50minutessame

Königsberger Klopse.

Per serving, worked out from the ingredient table.

Ingredients

Minced beef (beef mince, beef or buff keema)250 g

Minced pork (pork mince, ground pork)250 g

White bread1 bread roll or 2 slices, soaked

Onion1, finely chopped

Egg1

Anchovy fillets2 fillets, mashed

Beef stock (beef broth)4 cups

Bay leaf (indian bay leaf)1

Butter2 tbsp

Maida (all-purpose flour, plain flour)3 tbsp

Fresh cream (thickened cream, heavy cream)⅓ cup

Capers2 tbsp, drained

Lemon juice1 tbsp

Egg yolk1

Saltto taste

White pepperto taste

Method

4 steps

1Mix both minces, squeezed bread, onion, egg, anchovy, salt and pepper. Shape into 12 balls.
2Simmer the stock with bay, add the meatballs and poach gently until cooked through. Lift out and keep the stock.
3Melt butter, stir in flour for a minute, then whisk in 500 ml of the poaching stock until smooth.
4Stir in cream, capers and lemon juice, then take off the heat and whisk in the yolk. Return the meatballs to warm through.

Serve it like this

Serve three or four meatballs in a deep plate with plenty of sauce, boiled potatoes alongside and a little pickled beetroot.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Königsberger Klopse

Make it your way

Ingredients

Method

Königsberger Klopse

Make it your way

Ingredients

Method

Make it a meal