Königsberger Klopse

A national German dish, Königsberger Klopse, has firmly taken root not only in Kaliningrad but also in the cuisines of various nations. The tender meatballs, resembling dumplings, have absorbed a cream sauce with capers, which plays a key role in creating the refined sophistication of this dish.

It is impossible to replace capers with anything else – no product or spice will create a similar taste, although traditional beef mince for Klopse is often mixed with pork, and this does not ruin the ancient recipe at all.

Yield: 4 servings (10 pieces).

Preparation time: 1 hour.

Calories: 204 kcal per 100 grams of the dish.

Ingredients

• a mixture of beef and pork mince - 500 g;
• white bread - 2 slices;
• milk for soaking bread - 150 ml;
• medium onion - 1 pcs;
• egg C 1 - 1 pcs;
• medium hot mustard - 1 tsp;
• canned capers - half a jar, i.e. 65 g;
• butter - 30 g;
• flour - 35 g;
• heavy cream - 150 ml;
• lemon juice - 1 tsp.

Preparation

1. Prepare the ingredients for making the Königsberger Klopse. You can use pure beef mince. The fat content of the cream should be at least 20 percent.

2. Pour milk over the bread – let it swell. If the bread is fresh, this will take a minute.

3. Finely chop the onion using a blender or grater. Add it to the mince along with the bread that has been squeezed of milk.

4. In a large bowl, add the egg, salt, and pepper. But try to undersalt the mince a bit, as it will absorb the acidity and salt from the sauce.

5. Mix and knead the mixture well. Leave it in the refrigerator for at least half an hour under plastic wrap – this will make it easier to form the meatballs and hold their shape.

6. When the mince is ready, roll the mixture into balls resembling the size of tangerines.

7. Bring about one and a half liters of water to a boil. Place the prepared Klopse in and boil for 10 minutes after boiling (this is enough for the meatballs to be 75 percent cooked, as they will still simmer in the sauce and reach the desired condition there).

8. Remove the Klopse with a slotted spoon and place them on a separate plate.

9. Prepare the thickener – it is needed so that the cream does not curdle in the broth due to the presence of lemon and caper acid. Pour half of the specified amount of cream into the bowl with flour and start mixing.

10. Gradually add 150 ml of broth in which the Klopse were boiled.

11. After mixing, a smooth mass without lumps should result.

12. Put the broth back on the heat and pour in the remaining cream.

13. Add butter.

14. When signs of boiling appear, slowly pour in the thickener while stirring the future sauce. Gradually it will begin to thicken, but too thick a consistency is not needed.

15. Very finely chop two teaspoons of capers with a knife.

16. Begin to form the final taste of the sauce. Add salt to it (it's better to do this in small portions, tasting the result).

17. Pour in a teaspoon of lemon juice.

18. Transfer the chopped capers into the pot.

19. And two teaspoons of whole fruits.

20. To balance the taste, pour in a tablespoon of the caper brine.

21. Check the taste of the sauce once again – it should be pleasing. If necessary, adjust it with the specified products. Once the sauce has boiled for about 5 minutes, add all the Klopse to it.

22. They will absorb the original mixture, which will simmer covered on low heat for 10 minutes.

23. The Königsberger Klopse are ready.

You can combine Klopse with any side dish, but traditionally (and this is best) these juicy meatballs in the most delicious sauce are served with mashed potatoes. A little fresh parsley on the plate wouldn't hurt. Enjoy your meal!