Rezept Koenigsberger Klopse
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Koenigsberger Klopse

Königsberge Klops are an ancient delicious recipe from East Prussia, which even in modern times has not lost its appeal and not for nothing has become one of the German classics. My interpretation is easy and cheap to cook. Be sure to try!

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INGREDIENTS for 6 servings
  • for the meatballs
  • 1 kg minced meat, mixed
  • 3 bread rolls, soaked
  • 3 eggs
  • 1 large onion
  • 1 tsp anchovy paste
  • 4 tablespoons breadcrumbs
  • salt, pepper
  • for the broth
  • 2 liters of beef broth
    (2 liters of water + 4 beef stock cubes)
  • 500 ml water
  • 1 large onion, coarsely chopped
  • 3 bay leaves
  • 5 allspice grains
  • 7 peppercorns, black
  • the pickling water of the jar of capers
  • add a little salt if necessary
  • for the sauce
  • 130 g butter
  • 130 grams of flour
  • 1 jar of capers, 150 grams
  • 250 ml whipped cream
  • 2 tablespoons balsamic vinegar, white
    (or lemon juice / or both)
  • 2 tablespoons sugar
  • salt, white pepper
  • some nutmeg
Category
ORIGIN
Germany
DURATION
 80 MINUTES
Difficulty
EIER-KOCH

PREPARATION Koenigsberger Klopse

Do not be alarmed that the list of ingredients of the Königsberger Klopse is a bit longer! If you look more closely, however, it is mainly spices, which one calls as a passionate hobby cook or hobby cook anyway at home his own. Basically, only the minced meat (in Germany also affectionately called HACKfleisch), possibly the anchovy paste (but it does not necessarily need – I like this spicy note, however, very much) and the capers remain, which you have to buy specifically.

At first it also sounds like a lot of work, but again, the fear is unfounded and I’ll show you that now.

Soak the stale buns in water, peel the onion, cut it into small cubes, put the onion cubes together with the minced meat from Moo and Oink into a larger bowl, squeeze the buns vigorously and add them with the rest of the ingredients to the meat of the Königsberger meat dumplings in the bowl, knead everything into an even meat dough and then let it sit for a few minutes.

WERBUNG

A tip for the soaked rolls: Before you put them into the bowl, chop them into small pieces with a large knife. This has the advantage that you won’t have uneven pieces of bread in the klops later, thinking you’re biting into a cooked fat roll.

Apart from the tip, you have now already done the most work. Cool, right? In the meantime, let’s make the cooking broth. To do this, put all the ingredients in a large saucepan, bring everything to a boil, reduce the heat a little and let the flavor broth simmer until you have completed the next step.

I would like to explain briefly why I „stretch“ the beef soup for the Königsberger Genusskugeln a little with water: We cook the meatballs in it and since they are also seasoned, we avoid the possibility that the broth (which we later slurp buckets in us) is massively over-seasoned.

Equipped with this information you can now start to turn 30 even balls like Kurt the dung beetle. But please don’t do it with your „hind legs“, your fellow eaters will thank you 😉 For such tasks I like to use a Eisportionierer  like you know it from various ice cream vendors.

Now cook the Keenigsbarg meatballs in the well flavored cooking broth for a good 15 – 20 minutes. The balls should float on top.

When they are ready, take a second saucepan and start to make a roux. Heat the butter, sprinkle in the flour and let the roux foam up briefly. Since we want a light sauce, you have to make sure that the roux does not take color.

While this is happening, take the meat pralines out of the cooking broth. Ideally you do this with a Knödelschöpfer  / Schaumlöffel .

Pour one third of the cooking stock through a sieve  into the pot with the roux and stir it in well, boil up again, pour in more cooking stock, stir in, boil up and repeat the whole thing one last time. You must now let the sauce simmer for a minimum of 15 minutes, so that a nicely thickened, velvety liquid is created.

Now add the capers, the whipped cream and the rest of the ingredients to the meatball sauce, season to taste (it should have a balanced sweet-sour note) and if necessary thicken with a little cornstarch dissolved in cold water.

TIPP FOR Koenigsberger Klopse

For my part, I like to add a little tarragon mustard to the Königsberger Klopse sauce. I find that the fine acidity of the mustard, along with its aroma, fits very well with the other ingredients. As a garnish, fresh boiled potatoes are excellent, which you mash in the sauce, on the plate, and enjoy. This also gives you about the (felt) large amount of sauce, which at the end considered was not so much.

  • PUBLISHED
    11/2021
  • VIEWS
Last updated on 17.11.2021
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