konigsberger klopse recipe

Konigsberger Klopse are German meatballs in a rich gravy. Made from a blend of spiced beef, pork, and onion, these meatballs are served with potatoes in their deliciously creamy caper sauce!

Königsberger Klopse (German Meatballs with Gravy)

beef

pork

crusty roll, stale breadcrumbs

onion

salt

pepper

beef broth

yellow onion

bay leaf

flour

butter

broth

whipping cream

milk

capers

caper juice

lemon juice (more or less to taste)

If you're using a stale, hard crusty roll,...

If you're using a stale, hard crusty roll, soak it in water in a bowl. You might have to put something on top of it so it actually stays in the water. Let it soak until it is soft.

In the meantime, peel and finely chop the...

In the meantime, peel and finely chop the onion.

Add the ground pork and the ground beef...

Add the ground pork and the ground beef to a medium-sized mixing bowl. Also add the chopped onion, egg, salt, and pepper. Squeeze the excess water out of the soaking bun, rip it into smaller pieces, and add it to the bowl as well. Alternatively, add the unseasoned breadcrumbs.

With your clean hands, mix everything together until...

With your clean hands, mix everything together until it is well combined. If the consistency is overly sticky, add a few breadcrumbs.

Form 6-8 meatballs (or more smaller ones -...

Form 6-8 meatballs (or more smaller ones - that's up to you) and set them aside on a plate.

Now get the broth started. For that, add...

Now get the broth started. For that, add approximately 8 cups of beef broth to a large pot, place it on the stove and start bringing it to a boil.

In the meantime, peel an onion and cut...

In the meantime, peel an onion and cut it into quarters. Add the cut-up onion and the bay leaf to the broth in the large pot.

When the broth is boiling, turn down the...

When the broth is boiling, turn down the heat so that the liquid is just lightly simmering and add the meatballs. Let them sit in the simmering (not vigorously boiling!) water for around 20 minutes until cooked.

Once cooked, remove the meatballs from the pot...

Once cooked, remove the meatballs from the pot and set them aside on a plate. Take 3 cups of broth from the pot and pour them through a sifter to capture any big pieces. Then set the sifted broth aside for now.

Now it's time to make the sauce. Take...

Now it's time to make the sauce. Take a large saucepan and melt the butter. Once melted and hot, sprinkle in the flour. Mix well with a wooden spoon or whisk so that there are no lumps. After you've added all the broth and have a uniform consistency, add the whipping cream and bring the mixture to a simmer.

In the meantime, separate an egg. Add the...

In the meantime, separate an egg. Add the egg yolk and one tablespoon of milk to a small bowl and whisk with a fork until uniform in color. You can use the egg white for another recipe.

Remove the pan with the gravy from the...

Remove the pan with the gravy from the heat (the gravy should not boil anymore past this point!) and slowly pour in the egg yolk mixture while whisking constantly.

Now add the capers, caper juice, and lemon...

Now add the capers, caper juice, and lemon juice as well as salt and pepper to taste. Mix well

Place the meatballs into the pot to warm....

Place the meatballs into the pot to warm. Serve with Salzkartoffeln (boiled potatoes that are first peeled, then boiled in salted water until tender) and chopped parsley.

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