KöNIGSBERGER KLOPSE
The Prussian speciality become famous all over the world thanks to the unique flavor and richness of the special sauce.
Provided by Angela Schofield
Categories Main Course
Time 30m
Number Of Ingredients 23
Steps:
- Emerge rolls in milk or water. Allow to sit for 10 min. Drain and press out excess liquid.
- Finely chop onion.
- To a large bowl add ground meat, drained rolls, onion, eggs, bread crumbs, anchovy paste, salt, and pepper and knead with hands until well combined and smooth.
- Shape 16 dumplings and set aside.
- Add liquid and spices to a large pot.
- Cut onions into quarters and add also to the pot.
- Bring mixture to a simmer, add dumplings, and cook for about 10 min. or until done. Make sure that the liquid is only simmering not boiling.
- Remove dumplings from the liquid and keep warm.
- Strain liquid into a bowl. Remove spices. Keep onions and about 3 cups of the cooking liquid
- To a medium sized pot add butter and melt.
- Add flour and stir on medium heat until lightly brown.
- Add about 2 cups of the cooking liquid and bring to a boil Mix well to remove any lumps.
- Lower the heat to medium-low and stir in heavy cream. Make sure the liquid is no longer boiling.
- In a small bowl mix egg yolks and sugar. Add to the pot and mix well.
- Add drained capers, lemon juice, and salt and pepper to taste.
- Place the onions and the dumplings into the sauce and let sit for about 15 min.
Nutrition Facts : ServingSize 1 Portion
KOENIGSBERGER KLOPS (MEATBALLS)
This recipe comes from Melting Pot Potluck. It was put together to announce the arrival of a new pastor and his wife. Origin: Germany.
Provided by CJAY8248
Categories Meat
Time 1h
Yield 1 recipe, 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix beef, veal, bread, and seasonings. Form into balls. Bring brine to boil (water, peppercorns, celery, bouillon). Add meatballs and simmer 10-15 minutes. Remove with slotted spoon. To 2 1/2 cups sieved brine, add paste of butter and flour. Cook. Add lemon juice. Pour over meatballs. Serve with buttered noodles.
Nutrition Facts : Calories 295.1, Fat 17.4, SaturatedFat 7.9, Cholesterol 98.2, Sodium 409.7, Carbohydrate 9.9, Fiber 0.8, Sugar 1.7, Protein 23.6
MEATBALLS IN CAPER SAUCE (KONIGSBERGER KLOPSE)
From: The Eastern European Cookbook" by Kay Shaw Nelson. -East Germany. Russians call it 'Kaliningrad'. This is an easy version...all the other versions I've seen posted make a mess of your kitchen.
Provided by Engrossed
Categories Veal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Meatballs:
- Soak bread cubes in milk to cover. When soft, squeeze dry and put in a large bowl.
- Add ground meat and mix well.
- Stir in onion, eggs, anchovy fillets, salt and pepper; work mixture with hands until well combined.
- Form into 2-inch balls.
- Bring bouillon to a boil in a large saucepan; drop in meatballs.
- Cook over medium heat until meatballs rise to the top, about 15 minutes. Remove from liquid with a slotted spoon and keep warm.
- Strain and reserve liquid.
- Sauce:.
- Melt butter in a saucepan.
- Stir in flour and blend well, cook 1 minute.
- Gradually add 3 cups strained liquid; cook slowly, stirring constantly, until liquid is thickened and smooth.
- Add lemon juice and capers. Season with salt and pepper.
- Add meatballs and heat through.
Nutrition Facts : Calories 141.6, Fat 8.2, SaturatedFat 4.4, Cholesterol 79.2, Sodium 741.4, Carbohydrate 12.5, Fiber 1, Sugar 2.2, Protein 4.8
KONIGSBERGER KLOPSE (GERMAN MEATBALLS)
Provided by Craig Claiborne
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put veal in mixing bowl. Add pepper to taste.
- Heat 1 teaspoon of butter in saucepan and add onion and garlic. Cook, stirring, until wilted. Add mixture to veal. Add bread crumbs, parsley, chives and nutmeg. Shape mixture into 28 balls of equal size.
- Heat remaining butter in saucepan and add flour, stirring with wire whisk. When blended and smooth, add broth and wine, stirring rapidly with whisk. Add meatballs to simmering sauce. Stir gently from time to time so they cook evenly, about 25 minutes.
- Beat sour cream with the egg yolk and lemon juice. Beat in a little of hot sauce. Add mixture to meatballs. Add the cherry peppers. Heat briefly without boiling. If mixture boils, sauce may curdle. Serve hot with mashed potatoes or rice.
Nutrition Facts : @context http, Calories 422, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 24 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 11 grams, Sodium 358 milligrams, Sugar 4 grams, TransFat 1 gram
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