Rezept in Deutsch
Aus dem Topf – Königsberger Klopse, mein einfaches Rezept
Well, it’s already Monday and I have still a new recipe for you from my last weekly menu plan! What about these delicious German meatballs in creamy caper sauce?
The meatballs in general here in Germany have different names, such as Klopse.
This traditional dish here in Germany is named after a dish from the East Prussian Konigsberg (now Kaliningrad). Although there are many controversial opinions from where it really originates. The recipe dates back to the 18th century and was widespread throughout the Great Prussia up to the Baltic States. They were called just meatballs or Klops. Only at the end of the 20th century, it was announced the addition of Königsberg. Traditionally it was used well beaten thin meat until the meat grinder was invented.
Typical for this delicious traditional German dish is the sweet and sour sauce with capers and the meatballs are stewed.
First mix the minced meat with 1 egg, diced onion, diced caper, 1 bun, salt, pepper and sweet paprika.
After combining all the ingredients, with your hands form meatballs.
Fill a big pot half with water, salt a little and heat up, but not to boil! It’s important! Put the meatballs one after another in the warm water and let simmer for about 15 minutes without boiling!
Meanwhile, heat the butter in a pot, add the flour and whisk. Pour in the white wine and the broth and just whisk. Then add the cream, capers and the lemon juice, salt, pepper and a pinch of sugar. Stir well. Take the meatballs out of the water, let drain and put them into the sauce and stir.
Serve these delicious German meatballs in creamy caper sauce with mashed potatoes!
And here is the recipe!
German meatballs in creamy caper sauce (Königsberger Klopse)
500 g minced meat (pork and beef)
1 bun (from the previous day)
5 EL capers from the glass
1 teaspoon sweet pepper powder
2 tbsp butter
2 tbsp flour
100 ml dry white wine
250 ml vegetable broth
150 g cream
2 tablespoons of lemon juice
1 pinch of sugar
- Peel the onion and dice finely together with 1 tbsp capers.
- Soak the bun with some milk and squeeze it out.
- Fill a large pot half with water, add some salt and let heat. The water should not boil.
- In a bowl, mix the minced meat, the chopped onion with the chopped capers, the bun and the egg.
- Season with salt, pepper and sweet paprika.
- With your hands form now meatballs.
- Place the meatballs one after the other in the pot with the warm water and allow to simmer for about 15 minutes (do not let it boil!).
- Heat the butter in a pot and whisk in the flour. Stir in the wine and the vegetable broth.
- Stir in the cream and simmer for about 3 minutes.
- Add 4 tbsp capers and lemon juice and stir well. Season with salt, pepper and a little sugar.
- Now take the meatballs out of the water, drain and put them into the sauce.
Recipe from emmiscookinside.blog
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