Königsberger Klopse (Meatballs with white sauce and capers)
Tags:
gluten-free
Description
Königsberger meatballs are an absolute classic - and rightly so. The combination of a creamy and strong sauce together with the salty capers makes your mouth water and we haven't even mentioned the juicy meatballs yet. Most people probably eat potatoes with them, some prefer rice. We also like to snack on a meatball from the pot without anything in between.
Zutaten für
For the meatballs
1100
g
ground meat (pork and beef half and half)
70
g
onions, finely chopped
2
eggs
50
g
potato powder
1
Tablespoon(s)
fine mustard
2
Tablespoon(s)
coarse mustard
30
g
anchovies (chopped or paste)
2
Tablespoon(s)
fresh parsley, chopped
salt, pepper
1.5
l
(meat) broth
For the sauce
1.5
l
Broth (from cooking the meatballs)
50
g
onions, finely chopped
30
g
butter
50
ml
white wine
200
ml
cream
100
g
creme fraîche
100
g
capers
1
bay leaf
3
allspice capsules
5
Teaspoon(s)
corn starch
salt, pepper, nutmeg, lemon juice
fresh parsley, chopped
Preparation
Prepare the meatballs
1
Peel and finely dice the onions. Then sauté in a little butter and leave to cool slightly.
2
Place the mince in a bowl and add the onions, mustard, eggs, potato flakes, anchovies (chopped or as a paste), chopped parsley, salt and pepper. Knead everything well and then shape into even meatballs. Tip: A small ladle, for example, can be used to portion the meat into (almost) the same amount of mince each time, if you scrape the mixture over the edge of the ladle by hand.
3
Heat the (meat) stock and bring it almost to the boil. The liquid may move slightly, but should not boil or bubble. Then gradually cook the meatballs in the stock. Tip: When the meatballs rise to the surface, leave to simmer briefly and then remove from the stock - they are then ready.
Prepare the sauce
1
Pour the meat stock through a sieve into a separate container.
2
In a pan, sauté the finely diced onion in the butter until translucent and then deglaze with the white wine. Simmer briefly and then pour in the meat stock.
3
Add the bay leaf, allspice capsules, cream, crème fraîche (and caper water if necessary) and bring the sauce to the boil once.
4
Dissolve the cornflour in cold water and use to thicken the sauce. Tip: You can calculate about 1 teaspoon of cornflour per portion, but the amount can be adjusted to suit your own taste.
5
Remove the pimento capsules from the sauce and then add the capers to the Königsberg sauce. Season to taste with salt, pepper, nutmeg and lemon and finally add the meatballs back to the sauce and garnish with chopped parsley.
6
Boiled potatoes or rice are suitable as a side dish.
Zutaten für
For the meatballs
1100
g
ground meat (pork and beef half and half)
70
g
onions, finely chopped
2
eggs
50
g
potato powder
1
Tablespoon(s)
fine mustard
2
Tablespoon(s)
coarse mustard
30
g
anchovies (chopped or paste)
2
Tablespoon(s)
fresh parsley, chopped
salt, pepper
1.5
l
(meat) broth
For the sauce
1.5
l
Broth (from cooking the meatballs)
50
g
onions, finely chopped
30
g
butter
50
ml
white wine
200
ml
cream
100
g
creme fraîche
100
g
capers
1
bay leaf
3
allspice capsules
5
Teaspoon(s)
corn starch
salt, pepper, nutmeg, lemon juice
fresh parsley, chopped
