Königsberger Klopse
70 min766 kcal each
Poached meatballs in a creamy white sauce sharpened with capers and lemon, from old Königsberg, served with boiled potatoes.
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Plan this recipeIngredients
for 4 servings- Minced beef300 g
- Minced pork300 g
- Stale crusty bread1 piece
- Eggs1 piece
- Onion1 piece
- Anchovy fillets in oil2 piece
- Hot low-sodium stock (chicken or beef)1 l
- Butter30 g
- Plain flour30 g
- Heavy cream100 ml
- Capers2 tbsp
- Lemon juice1 tbsp
- Egg yolks1 piece
- Potatoes800 g
- Bay leaf1 piece
- Salt1 tsp
- Black pepper¼ tsp
Method
Prep 30 min · cook 40 min- Soak the bread in water and squeeze it out. Mix it with both meats, the egg, the finely chopped onion and anchovies, salt and pepper.
- Shape 12 meatballs with wet hands.
- Bring the stock to a simmer with the bay leaf, slide in the meatballs and poach gently for 15 minutes. Lift them out and keep the stock. Boil the potatoes meanwhile.
- Cook the butter and flour together for 2 minutes, then whisk in 600 ml of the stock and simmer for 5 minutes.
- Stir in the cream, capers and lemon juice, then, off the heat, the egg yolk beaten with a little of the sauce. Season.
- Return the meatballs to warm through without boiling and serve with the potatoes.
Nutrition
per servingCal
766
Protein
42g
Carbs
54g
Fat
43g
Of 43g of fat per serving, 19g is saturated.
