Classic: This is how you succeed in making Königsberger Klopse like grandma made
Created: 4/4/2022 8:19 am
By: Maria Dirschauer
You can easily make Königsberger Klopse yourself: with this recipe it tastes like grandma used to make it.
© Simply Tasty
A favorite dish of German home cooking: Königsberger Klopse.
You can find out how to cook the classic yourself in this recipe.
Even grandma and mum were
happy to serve
Königsberger Klopse meatballs with potatoes*.
Today, many amateur chefs no longer bother to cook the dish themselves, although the
meatballs in light caper sauce
are not that difficult to prepare.
Look for yourself!
Why are they called Königsberger Klopse?
The well-known name for this dish comes from the former capital of East Prussia:
Königsberg
.
And
Klops
is an East Prussian word for "
little dumpling
" that is still known in some regions of Germany to this day.
Other names for the home cooking classic are
sour dumplings
or
caper dumplings
.
In East Prussia, this special meal was only served on Sundays and public holidays.
Make Königsberger Klopse yourself: You need these ingredients
Servings: | 6 persons |
Preparation time: | 50 minutes |
Difficulty level: | easy |
For the dumplings:
500 grams of minced meat
2 eggs
50 grams of onions
2 anchovy fillets, finely chopped
30 g capers, chopped
1 tsp mustard, medium hot – you can also make it yourself
1 tsp salt
½ tsp pepper
parsley (to taste)
1 roll (from the day before), soaked in milk
For the broth:
1 l meat broth
1 onion, halved
2 bay leaves
peppercorns (to taste)
For the sauce:
50 grams of butter
3 tbsp flour
250 ml cream
3 tbsp lemon juice
1 tablespoon of sugar
90 g capers in vinegar brine (promotional link)
This is how the recipe for Königsberger Klopse succeeds like grandma used to make it
You can see the preparation in the video and here are the step-by-step instructions:
For the
dumplings, place the ground beef, eggs, onions, anchovy fillets, capers, mustard, salt, pepper, and parsley in a bowl.
Squeeze out the soaked bun and add that as well.
Knead all the ingredients thoroughly with your hands to form a meat dough, take 24 small portions and roll them between your hands into balls of the same size.
For the broth
, pour the meat stock into a large saucepan, add the halved onion, bay leaves and peppercorns.
Let the mixture simmer for 5 minutes, then scoop out the fillings with a spoon and add the meatballs to the stock instead.
Let them simmer over low heat for about 12 minutes.
Then lift the meatballs out with a slotted spoon and set the broth aside.
For the sauce
, make a roux: melt the butter in a saucepan, add the flour and mix with a whisk.
After about 2 minutes, deglaze in portions with the broth.
Mix thoroughly so that no lumps form.
Add cream, lemon juice, sugar and capers with vinegar brine.
Let the sauce simmer for 5 minutes.
Now put the Königsberger Klopse in the sauce and let them warm up briefly.
To serve
, place a few dumplings with sauce on a plate.
It goes well with boiled potatoes, rice or mashed potatoes – by the way, one ingredient makes it particularly creamy.
Recipe: Simply Tasty
And childhood memories come true:
Königsberger Klopse, which taste like grandma used to make them
.
If you don't like capers, you don't have to eat them, but you should cook them for the typical taste.
They give the dish the typical salty note.
(mad) *Merkur.de is an offer from IPPEN.MEDIA.
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