Konigsberger Klopse
From oldgringo 15 years ago
- 30 minutes to make
- Serves 6
A wonderful different flavor for meatballs, Königsberger Klopse. I found this recipe for German meatballs years ago and have been eating it on occasion ever since. It is a superb new taste to add to your dinning pleasure.
Ingredients
- __________MEATBALLS__________ shopping list
- 2 tablespoons butter shopping list
- 1/2 cup minced onions shopping list
- 4 flat anchovies, mashed shopping list
- 1-1/2 lbs ground chuck beef shopping list
- 1 cup fresh soft bread crumbs shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon fine ground black pepper shopping list
- 1/4 cup milk shopping list
- 1 beaten egg shopping list
- __________POACHING LIQUID__________ shopping list
- 4 cups beef broth shopping list
- 1 teaspoon salt shopping list
- 1/4 cup coarsely chopped onion shopping list
- 2 dried whole bay leaves shopping list
- __________SAUCE__________ shopping list
- 4 tablespoons butter shopping list
- 4 tablespoons flour shopping list
- 2 cups reserved poaching liquid shopping list
- 2 tablespoons lemon, juice shopping list
- 2 tablespoons rinsed, drained capers shopping list
- 1 well beaten eggyolk shopping list
- 1/4 cup cream shopping list
How to make it
- Sauté the minced onions in butter until the onions are soft. Mash the anchovy fillets into a coarse paste. Mix cooked onions, anchovy paste and ground beef. Add salt and pepper, soft bread crumbs and toss to mix well. Stir in milk and egg and form into 1-1/2-inch meatballs.
- Poach meatballs in boiling poaching liquid for about 20 minutes. Remove meatballs from liquid and keep covered and warm until needed.
- Strain the poaching liquid and reduce on high heat by half, reserve 2 cups for sauce.
- Melt butter in skillet and add flour. Mix well. Gradually add the reserved 2 cups of poaching liquid to form a sauce. As sauce thickens, add the lemon juice and capers and simmer on low heat for 5 minutes.
- In a small bowl, mix egg yolk and cream. Add some of the hot sauce to this and mix well; then add egg-cream to sauce. Cook for five minutes but do not let the egg curdle.
- Pour sauce over meatballs nested in cooked wide egg noodles. Serve with German rye or Pumpernickle bread and butter.
The Rating
Reviewed by 6 people-
This sounds really good. It would be a nice change of pace from the norm around here. Great recipe, thanks!
trackwidow
in Fort Atkinson loved it
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Ah klopse -- ya, das ist gut -- appetitlichstem!
auntybea
in Vernon loved it
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Wondrful!
jenniferbyrdez
in kenner loved it
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