Wednesday, December 8, 2010

Königsberger Klopse - German Meatballs

My ancestory comes from Germany and Poland and this dish is a staple from that heritage. I am making an attempt to cook more of the food from the old land.The dish originated in Königsberg, which used to be the capital of eastern Prussia, an old German state. Klopse means meatballs in German.

The original recipe for klopse includes anchovy but chopped up herring can also be mixed into the meatball. It is an age old recipe brought down from generation to generation on German tables and it represents the epitome of old-fashioned German comfort food.  Guten appetit!
Soak a thick slice of bread in water, broth, or milk. Mix together 1-1.5 pounds of ground beef and pork. Beat 2 eggs well together and add to meat mixture.
Add 1 tablespoon of butter to a hot pan and add 1-2 small, finely diced onions and saute until golden. Let cool for a bit and add to the meat mixture. Wring liquid from the bread and add bread to the meat along with 3 tablespoons chopped parsley, 1/4 teaspoon paprika, 1/2 teaspoon grated lemon rind, 1 teaspoon lemon juice, 1 teaspoon worchestershire sauce or grated nutmeg, anchovy paste, salt/pepper, to taste. Combine ingredients with hands and shape into balls however size you desire.

Drop klopse into vegetable stock, simmer, and cover for 15 minutes.

2 tbsp butter
2 tbsp flour (or more to achieve desired thickness)
remaining broth (you can also add 1 cup of dry white wine)
salt/pepper, to taste

2 tbsp whole capers, drained
1 tbsp fresh lemon juice
1/2 cup sour cream
2 tbsp whipping cream

Melt butter in a medium saucepan over medium-high heat and stir in flour. Then add broth/wine. Add remaining ingredients, season with salt and pepper. Cook sauce over a low flame for 10 minutes. Remove from heat.  Add the warm meatballs, cover the pot, and let stand 10 minutes before serving.

The German meatballs are usually served with boiled potatoes, rice, boiled noodles, or spätzle.

German comfort food at its top! The meatballs were Über tasty and the sauce was perfekte! Capers and the lemon juice added an acidic touch which balanced well with the creamy white sauce.
I literally licked the bowl like a schweinhund, sorry no photos.

This was an easy meal to prepare, done the old world way, with your hands, combining, mixing, forming, very German. Simple in its presentation yet reich in flaver.

More German recipes coming soon..........

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