Recipe Talk

I remember eating those meatball-thingies in my childhood and had a nostalgic moment! They were large meatballs in a tangy white caper sauce that you ate with potatoes.

I'd love it if someone had a recipe for them. Thanks!

Mom's Konigsberger Klopse (German Meatballs)

Authentic, traditional, and delicious--- even my East Prussian/German mother approves (she says they are way better than hers!)!!! Having observed grandmother and mother prepare these little meatballs many a time (without a written recipe), I finally wrote down 'the' recipe.

These are a bit time consuming to prepare, but sooo worth it! Have someone help you roll the little balls to cut down on the prep work.

(Tips: Keep the meatballs smallish so they don't fall apart. Also, if you halve the recipe for the meatballs, you will still need the same amount of broth to simmer them in).

Hx: Konigsberger Klopse originated in a North German town called Konigsberg (now Russia), thus the name. Mother lived in Goldap (near Konigsberg) as a child; her mother came from Konigsberg and so did greatgrandmother.

Traditionally served with salted boiled peeled potatoes ('Saltz Kartoffel') or German egg-noodles ('Spaetzle'), with a little chopped fresh parsley sprinkled on top. Braised Red Cabbage ('Rotkohl') recipe #108449 is a must with this.

Makes a special Sunday or holiday dinner. (NOTE: For appetizers make the meatballs a little smaller; serve hot from a crockpot on toothpicks with buttered rolls.) Guten appetit!
by BecR

12 servings

13/4 hours 1 hour prep

Meatballs

1 lb ground sirloin

1 lb ground pork

1 lb ground veal

4 eggs, slightly beaten

1 1/4 cups fine plain breadcrumbs (I use
Progresso breadcrumbs(grandmother used a ground
up hard roll)

1/2 cup milk

1 medium white onion, finely chopped

1 small lemon, zest of, finely chopped

1 lemon, juice of

3 tablespoons capers, chopped

3 tablespoons anchovy paste or crushed anchovy
fillets

1/4 cup melted butter

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

flour (for rolling)

Broth

1 (32 ounce) box chicken stock

1 bay leaf

1/4 cup cider vinegar

1/2 cup good quality dry white wine (I use fume
blanc or extra dry champagne)

10 black peppercorns

2 tablespoons capers

Sauce

1 small lemon, zest of, finely chopped

1 lemon, juice of

1 cup good quality sour cream

In large wide pan (a wok works great), heat broth ingredients to simmer.
Combine meatball ingredients, mix well.
Form into 1 inch balls, roll in flour and carefully place into hot broth, simmer each batch for 15 minutes (important: only cook about 10-12 meatballs at a time, removing with a slotted spoon and keeping warm in a covered bowl stored in the oven).
Note that broth will thicken as you add the flour covered meatballs.
Remove the cooked meatballs and bay leaf (discard bayleaf) from broth.
To hot broth stir in the sauce ingredients and heat through, but do not boil.
Add the cooked meatballs to the heated sauce, stir gently and serve immediately.