Best 4 Koenigsberger Klopsemeatballs Recipes

**Koenigsberger Klopse: A Symphony of Meatballs in Savory Sauce**

Embark on a culinary journey to the heart of German cuisine with Koenigsberger Klopse, a delectable dish that tantalizes taste buds with its succulent meatballs nestled in a symphony of velvety sauce. Originating from the city of Königsberg, this dish has captivated hearts and palates for centuries. Our comprehensive article unveils the secrets behind this classic, presenting two variations: the traditional recipe, a testament to culinary heritage, and a modern interpretation that adds a touch of contemporary flair.

The traditional Koenigsberger Klopse recipe takes you on a historical adventure, showcasing the harmonious blend of ground beef, pork, and veal, skillfully combined with anchovies, capers, and onions. These meatballs, lovingly crafted by hand, are gently simmered in a rich broth infused with white wine, vinegar, and a hint of mustard. The result is a symphony of flavors, where the tender meatballs harmoniously intertwine with the tangy yet comforting sauce.

Alongside the traditional recipe, we present a modern rendition of Koenigsberger Klopse, a testament to the dish's adaptability to evolving tastes. This variation introduces a delightful twist, incorporating flavorful mushrooms and a touch of cream into the sauce, creating a creamy and earthy symphony of flavors that complements the delicate meatballs perfectly.

Whether you seek a culinary voyage into German tradition or a contemporary interpretation of a classic, our article provides the perfect roadmap. Immerse yourself in the history, flavors, and techniques that make Koenigsberger Klopse a beloved dish, ready to grace your table and captivate your senses. Bon appétit!

Check out the recipes below so you can choose the best recipe for yourself!

KONIGSBERGER KLOPSE (GERMAN MEATBALLS IN CREAMY CAPER SAUCE)

Konigsberger Klopse (German Meatballs in Creamy Caper Sauce) image

A classic! Authentic Königsberger Klopse are made from ground veal, beef, and pork, along with a small amount of anchovies (or sardines or herring), chopped onions, bread crumbs, eggs, and spices. The traditional creamy sauce that accompanies the dumplings are made from the broth in which the dumplings were cooked, flour, cream, white wine, lemon juice, and capers. Delicious! Serve with boiled new potatoes and my Rotkohl recipe #108449 #108449. Also makes a great appetizer! A little history: Predecessors of the Königsberger Klopse date back to the Middle Ages. However, the East Prussian name Klops (Klops = meat dumpling) didn't originate until the 18th century. Königsberger Klopse was invented in the city of Königsberg (then the capital of East Prussia; today known as Kaliningrad, Russia) around 200 years ago. My German/Polish/French grandmother was born and raised in East Prussia, about 30 kilometers from Königsberg. This recipe is my version of her delicious Königsberger Klopse, which she never wrote down but with the help of my mother I was finally able to replicate. I have many fond memories of enjoying this dish (which the women would prepare) at family gatherings, Sunday dinners, and special occasions such as birthdays and anniversaries. Still one of my top favorites!!! I hope your family enjoys, too. (Helpful Tips: These tender meatballs are braised NOT fried. If halving the meatball recipe, you will still need the full amount of stock for braising and for the gravy. The meatballs are somewhat delicate & time consuming to make; have someone help to form them into balls, it is much easier that way! For appetizers make them smaller and serve warm from the crock pot with toothpicks, buttered rolls and Potato Salad recipe #309891 #309891. Freezes well).

Provided by BecR2400

Categories Meat

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 25

Ingredients

1 lb ground sirloin
1 lb ground pork
1 lb ground veal
4 eggs, slightly beaten
1 1/4 cups fine plain breadcrumbs (I use Progresso plain breadcrumbs, grandmother used a ground up hard roll)
1/2 cup milk
1 medium white onion, finely chopped
1 lemon, zest of, small finely chopped
1 lemon, juice of
3 tablespoons capers, chopped
3 tablespoons anchovy paste (alternatively you may use sardines or herring) or 3 tablespoons crushed anchovy fillets (alternatively you may use sardines or herring)
1/4 cup melted butter
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
flour (for rolling)
1 (32 ounce) box chicken stock or 1 (32 ounce) box vegetable stock
1 bay leaf
1/4 cup cider vinegar
1/2 cup good quality dry white wine (I use fume blanc or extra dry champagne)
10 black peppercorns
2 tablespoons capers
1 lemon, zest of, small finely chopped
1 lemon, juice of
1 cup good quality sour cream (full fat to prevent curdling)
1/4 cup snipped fresh parsley, for garnish

Steps:

In a large saucepan or Dutch oven such as Le Creuset, heat broth ingredients (stock, bay leaf, cider vinegar, white wine, peppercorns, and 2 tablespoons capers) to a simmer over medium heat.
Meanwhile, combine meatball ingredients, mix well.
Form meat mixture into golf-ball sized balls (note: mixture will be a bit sticky and delicate to work with, but this is normal, and the result will be a moist and tender meatball!). Roll them in flour, and carefully place into hot broth; simmer each batch for 15 minutes, but do not boil. (Tip: do not crowd meatballs, ie only simmer about 10-12 meatballs at a time). Note that the broth will thicken as you add the flour covered meatballs, which will make a nice sauce.
Carefully remove meatballs from the hot broth with a slotted spoon, and keep them warm in a covered bowl stored in the oven while making the sauce. Discard bay leaf.
To Make Cream Sauce:.
To hot broth stir in the sauce ingredients and heat through, but do not boil.
Add the cooked meatballs to the heated sauce, stir gently and warm through.
To Serve:.
Serve Meatballs and Cream Sauce with boiled new potatoes (salzkartoffel) or hot buttered spaetzle noodles, and German Rotkohl recipe #108449. Sprinkle with snipped fresh parsley, for garnish.
To Serve as an Appetizer:.
Make the meatballs smaller and serve warm from the crock pot with toothpicks, buttered rolls and potato salad recipe #309891.
Freezes well.

Nutrition Facts : Calories 422.3, Fat 26.1, SaturatedFat 11.5, Cholesterol 173.8, Sodium 866.3, Carbohydrate 14, Fiber 0.9, Sugar 3.4, Protein 29.6

KONIGSBERGER KLOPSE (GERMAN MEATBALLS)

Konigsberger Klopse (German Meatballs) image

Provided by Craig Claiborne

Categories dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 pound ground veal
Freshly ground pepper to taste
4 teaspoons butter
1/2 cup finely chopped onion
1 teaspoon finely minced garlic
1/2 cup fine fresh bread crumbs
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chives
1/8 teaspoon freshly grated nutmeg
1 1/2 tablespoons flour
1 1/2 cups unsalted beef or chicken broth
1/4 cup white wine, preferably Rhine or Moselle
1/4 cup sour cream
1 egg yolk
Juice of 1/2 lemon
1/4 cup chopped, cored, seeded hot cherry peppers without salt

Steps:

Put veal in mixing bowl. Add pepper to taste.
Heat 1 teaspoon of butter in saucepan and add onion and garlic. Cook, stirring, until wilted. Add mixture to veal. Add bread crumbs, parsley, chives and nutmeg. Shape mixture into 28 balls of equal size.
Heat remaining butter in saucepan and add flour, stirring with wire whisk. When blended and smooth, add broth and wine, stirring rapidly with whisk. Add meatballs to simmering sauce. Stir gently from time to time so they cook evenly, about 25 minutes.
Beat sour cream with the egg yolk and lemon juice. Beat in a little of hot sauce. Add mixture to meatballs. Add the cherry peppers. Heat briefly without boiling. If mixture boils, sauce may curdle. Serve hot with mashed potatoes or rice.

Nutrition Facts : @context http, Calories 422, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 24 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 11 grams, Sodium 358 milligrams, Sugar 4 grams, TransFat 1 gram

KöNIGSBERGER KLOPSE

Königsberger Klopse image

The Prussian speciality become famous all over the world thanks to the unique flavor and richness of the special sauce.

Provided by Angela Schofield

Categories Main Course

Time 30m

Number Of Ingredients 23

Ingredients

2 1/2 lbs. ground veal or beef
2 stale rolls
1 cup milk or water
1 large onion
2 eggs
4 tbsp. bread crumbs
1 tbsp. coarse Kosher salt
½ tsp. black pepper
1/4 tsp. to 1/2 tsp. anchovy paste
5 quarts water or beef broth
1 tbsp. coarse Kosher salt
3 bay leaves
7 whole all spice
3 medium onions
8 tbsp butter
4 tbsp flour
1.5 tbsp. sugar
3 tbsp. white wine vinegar
1 tsp. lemon juice
3/4 cup heavy whipping cream
2 tbsp. capers (from a jar)
3 egg yolks
salt & pepper to taste

Steps:

Emerge rolls in milk or water. Allow to sit for 10 min. Drain and press out excess liquid.
Finely chop onion.
To a large bowl add ground meat, drained rolls, onion, eggs, bread crumbs, anchovy paste, salt, and pepper and knead with hands until well combined and smooth.
Shape 16 dumplings and set aside.
Add liquid and spices to a large pot.
Cut onions into quarters and add also to the pot.
Bring mixture to a simmer, add dumplings, and cook for about 10 min. or until done. Make sure that the liquid is only simmering not boiling.
Remove dumplings from the liquid and keep warm.
Strain liquid into a bowl. Remove spices. Keep onions and about 3 cups of the cooking liquid
To a medium sized pot add butter and melt.
Add flour and stir on medium heat until lightly brown.
Add about 2 cups of the cooking liquid and bring to a boil Mix well to remove any lumps.
Lower the heat to medium-low and stir in heavy cream. Make sure the liquid is no longer boiling.
In a small bowl mix egg yolks and sugar. Add to the pot and mix well.
Add drained capers, lemon juice, and salt and pepper to taste.
Place the onions and the dumplings into the sauce and let sit for about 15 min.

Nutrition Facts : ServingSize 1 Portion

MEATBALLS IN CAPER SAUCE (KONIGSBERGER KLOPSE)

Meatballs in Caper Sauce (Konigsberger Klopse) image

From: The Eastern European Cookbook" by Kay Shaw Nelson. -East Germany. Russians call it 'Kaliningrad'. This is an easy version...all the other versions I've seen posted make a mess of your kitchen.

Provided by Engrossed

Categories Veal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups stale bread cubes
milk, to soak bread cubes
2 lbs ground lean meat (mixture of pork and veal or beef)
1 large onion, peeled and minced
2 eggs, beaten
3 flat anchovy fillets, drained and minced
salt and pepper, to taste
4 cups beef bouillon
3 tablespoons butter or 3 tablespoons margarine
3 tablespoons flour
1 lemon, juice of (about 1/4 cup)
3 tablespoons capers, drained

Steps:

Meatballs:
Soak bread cubes in milk to cover. When soft, squeeze dry and put in a large bowl.
Add ground meat and mix well.
Stir in onion, eggs, anchovy fillets, salt and pepper; work mixture with hands until well combined.
Form into 2-inch balls.
Bring bouillon to a boil in a large saucepan; drop in meatballs.
Cook over medium heat until meatballs rise to the top, about 15 minutes. Remove from liquid with a slotted spoon and keep warm.
Strain and reserve liquid.
Sauce:.
Melt butter in a saucepan.
Stir in flour and blend well, cook 1 minute.
Gradually add 3 cups strained liquid; cook slowly, stirring constantly, until liquid is thickened and smooth.
Add lemon juice and capers. Season with salt and pepper.
Add meatballs and heat through.

Nutrition Facts : Calories 141.6, Fat 8.2, SaturatedFat 4.4, Cholesterol 79.2, Sodium 741.4, Carbohydrate 12.5, Fiber 1, Sugar 2.2, Protein 4.8

Tips:

Choose the right meat: For the best flavor and texture, use a combination of ground beef and pork, or a mixture of ground veal and pork. You can also use all ground beef, but it will be a bit denser.
Soak the bread rolls in milk: This will help to keep the meatballs moist and tender.
Don't overmix the meatball mixture: Overmixing will make the meatballs tough. Mix just until the ingredients are combined.
Use a light touch when shaping the meatballs: Don't pack them too tightly, or they will be dense and dry.
Brown the meatballs before simmering them: This will help to develop their flavor and prevent them from falling apart.
Use a good quality stock: The stock you use will make a big difference in the flavor of the meatballs. Use a homemade stock if you can, or a store-bought stock that is low in sodium.
Simmer the meatballs gently: Don't boil them, or they will toughen up.
Serve the meatballs with your favorite sides: Mashed potatoes, egg noodles, or rice are all good choices.

Conclusion:

Königsberger Klopse is a classic German dish that is well worth the effort. The combination of tender meatballs, creamy sauce, and capers is simply delicious. This dish is perfect for a special occasion or a weeknight meal.