Konigsberger Klopse (German Meatballs in Creamy Caper Sauce)

BecR's Note:

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 German Rotkohl - Spiced Red Cabbage With Apples and Wine #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 Family Favorite Potato Salad! (German Kartoffelsalat) #309891. Freezes well).

• Total Time: 1 hrs 45 mins
• Prep Time: 1 hrs
• Cook Time: 45 mins

Ingredients:

Servings: 12

Meatballs

• 1 lb ground sirloin
• 1 lb ground pork
• 1 lb ground veal
• 4 eggs , slightly beaten
• 1 ¼ cups fine plain breadcrumbs (I use Progresso plain breadcrumbs, grandmother used a ground up hard roll)
• ½ 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)
• ¼ cup melted butter
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• flour (for rolling)

Broth

• 1 (32 ounce) boxchicken stock or 1 (32 ounce) box vegetable stock
• 1 bay leaf
• ¼ cup cider vinegar
• ½ cup good quality dry white wine (I use fume blanc or extra dry champagne)
• 10 black peppercorns
• 2 tablespoons capers

Sauce

• 1 lemon, zest of , small finely chopped
• 1 lemon, juice of
• 1 cup good quality sour cream
• ¼ cup snipped fresh parsley , for garnish

Directions:

1. 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.
2. Meanwhile, combine meatball ingredients, mix well.
3. 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.
4. 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.
5. To Make Cream Sauce:.
6. To hot broth stir in the sauce ingredients and heat through, but do not boil.
7. Add the cooked meatballs to the heated sauce, stir gently and warm through.
8. To Serve:.
9. Serve Meatballs and Cream Sauce with boiled new potatoes (salzkartoffel) or hot buttered spaetzle noodles, and German Rotkohl German Rotkohl - Spiced Red Cabbage With Apples and Wine. Sprinkle with snipped fresh parsley, for garnish.
10. To Serve as an Appetizer:.
11. Make the meatballs smaller and serve warm from the crock pot with toothpicks, buttered rolls and potato salad Family Favorite Potato Salad! (German Kartoffelsalat).
12. Freezes well.

Reviews

[FrenchBunny]

This was a very yummy dish. So full of flavor. The meatballs were so tender and melt in your mouth I couldn't believe it. The only thing I did different was cut the meatball part in half. We were only 2 of us, so I still had plenty leftovers. I made 17 balls from the mixture. I would of preferred the sauce just a bit thicker but that was my error. I had kept the broth part full recipe and since the meatballs was half recipe it didn't give as much flour off in the broth to of thickened. (it is what I figure anyways)I should of put just a bit of flour slurry in to thicken just a bit. But the flavor was so good. I will definitely be making this again. Thanks for sharing a wonderful recipe BecR

[Koechin (Chef)]

10Stars!! This is outstanding! I made it for one of my cooking classesd. This was just the way my mother prepared them. I could not use ground veal since the price is obscene,but used turkey instead. Allm I can say is, that they wanted to lick their plates. Thanks! Koechin

[Chef #361243]

This recipe brought back so many memories when I read it, I had to prepare it the next day. It is excellent and when we sat to dinner that evening, it was like sitting in the little gasthaus next to the butcher shop in the town in Germany where I lived for many years. I will be making this again often. Thanks for the memories and the great recipe.