Wednesday, December 8, 2010
Königsberger Klopse - German Meatballs
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!
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..........