Recipe (english)  ·  Rezept (deutsch)

Königsberger meatballs original

Königsberger meatballs original

Königsberger Klopse Original need some time to prepare, but it is worth the effort. Dice an old bun. Soak in milk. Finely chop the onion. Steam in butter until translucent. Mix the cooled onions with the minced meat. Place the rolls in a towel and squeeze out. Knead the rolls with the minced meat. Mix in the egg and finely chopped anchovies. Finely chop the parsley leaves. Add to the minced meat. Keep the stalks for the broth. Season minced meat with pepper, salt, nutmeg and cloves powder. Boil down broth with parsley stalks, pimento, bay leaf, pepper seeds and 3 tsp capers with broth vigorously. Top up with water. Original Königsberger Klopse form. Leave to stand in the slightly boiling broth for 10 minutes. Remove the original Königsberger meatballs from the broth and keep warm. Remove spices. Mix 2 tbsp cream with egg yolk and put aside. Pour the rest of the cream into the broth. Reduce it by a good half. Take the pot off the stove. Stir the egg yolk into the broth. Put it back on the stove. Let thicken at medium temperature while stirring. Season sauce with grated lemon zest and lemon juice. Season with pepper, salt and nutmeg. Add remaining capers. Heat the Königsberger Klopse Original in the sauce. Serve with salt potatoes.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
728 kcal
20 g
52 g
48 g

(C)opyright by Marions Kochbuch