Prep time
10 min.
Cooking time
40 min.
Serves
4
Cuisine
Russian
Difficulty
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About this recipe
Königsberg Klopse are tender meat dumplings that originated in East Prussian cuisine. They pair perfectly with boiled potatoes or fluffy mashed potatoes. Made from succulent veal with added minced anchovies and seasoned with a rich creamy sauce, these meatballs turn out incredibly soft and satisfying. For maximum tenderness, pass the meat through a grinder two or three times, or finely chop it in a blender until it resembles a soufflé. Don't forget to add plenty of onion and white bread, previously soaked in milk, to give the forcemeat extra juiciness.
Ingredients list
Total ingredients: 20
Serves:
Veal - 500 g
White bread - 80 g
Milk 0.5% - 200 g
Onions 2 pcs. - 160 g
Egg - 120 g
Anchovy fillet - 1 g
Beef broth - 600 g
Carrot 1 pc. - 100 g
Bay leaf - 1 g
Butter 82.5% - 40 g
Premium grade wheat flour - 30 g
capers - 100 g
Lemon juice - 5 g
Sugar - 1 g
Cream 25% fat - 105 g
Chicken egg yolk - 17 g
Parsley - 15 g
Salt - to taste
Ground black pepper - to taste
Green onion - to taste
Nutrition facts
Serves:
🥓
Fat
144г
🍚
Carbohydrates
149г
🥩
Proteins
207г
🔥
Kcal
Daily values
Preparation steps
Step 1
Prepare all ingredients: thoroughly wash the meat and pat it dry with paper towels to remove excess moisture. Peel the onion, carrots, and potatoes. Rinse the fresh parsley.
Step 2
To achieve a tender and uniform mince, pass the meat through a grinder two or even three times. Finely chop one onion and the anchovies.
Step 3
Trim the crusts from the bread. Place the soft part of the bread in a small bowl and pour milk over it. Let it sit for 10 minutes to allow the bread to soften thoroughly.
Step 4
Carefully squeeze out most of the milk from the softened bread and add the crumbs to the bowl with the minced meat. Add the chopped onion and anchovies. Beat in the eggs. Season with salt and pepper, then mix thoroughly. To make the minced meat even more tender and help it hold its shape better, repeatedly slap it against the table.
Step 5
Form small balls from the minced meat, about the size of a ping-pong ball.
Step 6
Bring the beef broth to a boil over medium heat. Add the bay leaf, whole onion, and roughly chopped carrots. Carefully place the meatballs into the pot. Reduce the heat to low, so that the simmering is barely visible, and cook the Königsberger Klopse for 10 minutes.
Step 7
Remove the Königsberger Klopse from the heat and let them rest for 10 minutes. Transfer the meatballs to a plate and cover them to keep warm. Ladle out 350 ml of the broth to use for the sauce.
Step 8
Arrange the Königsberger Klopse on a serving platter. Drizzle generously with the creamy sauce and sprinkle with the remaining capers. Finely chop the parsley and use it to garnish the sauce.
Step 9
Serve Königsberg Klopse with boiled potatoes, garnishing each portion with fresh green onions for brightness and aroma.
For sauce:
Step 1
Melt the butter in a saucepan over low heat. Add the flour and, stirring constantly, cook until golden brown.
Step 2
Slowly pour in 350 ml of broth and lemon juice in a thin stream, stirring constantly. Add half of the capers and sugar, then the egg yolk.
Step 3
Continue stirring the mixture. Pour the cream into the saucepan with the other ingredients. Stirring constantly, cook the sauce until it thickens.
Enjoy your meal!
Follow the instructions step by step