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Main dishes
Königsberg Klops
Traditional Prussian meatballs in a savory cream sauce with capers.
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Ingredients
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- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Soak the bread in milk. Mix it with the ground meat, onion, egg, and anchovies (optional). Season with salt and pepper.
2
With damp hands, shape into small balls and gently drop them into simmering vegetable broth. Cook for 10-15 minutes.
3
Transfer the cooked meatballs to a plate. Strain the broth, reserving 350 ml for the sauce.
4
Melt the butter in a saucepan, add the flour, and mix well. Whisk in the broth, capers with their brine, cream, lemon juice, and egg yolk. Whisk over medium heat until thickened. Do not boil.
5
Ladle the sauce over the meatballs, and garnish with chopped parsley and extra capers.
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