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Königsberger Klopse

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Königsberger Klopse are traditional German meatballs, originating from the former Prussian city of Königsberg. They are typically served with a creamy white sauce.

Ingredients

Scale
  • 500 grams ground beef
  • 200 grams ground pork
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 egg
  • 100 grams breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 liter beef broth
  • 100 grams capers
  • 200 milliliters heavy cream

Instructions

  1. In a bowl, mix ground beef, ground pork, onion, garlic, egg, breadcrumbs, salt, pepper, and nutmeg.
  2. Form the mixture into meatballs.
  3. Bring the beef broth to a simmer in a pot.
  4. Add the meatballs to the simmering broth and cook for about 20 minutes.
  5. Remove meatballs and set aside.
  6. In a separate pan, add capers and heavy cream to the broth, stirring to combine.
  7. Return the meatballs to the pan with the sauce.
  8. Let simmer for another 10 minutes. Serve hot.

Notes

  • Serve with boiled potatoes or bread.
  • For a tangy flavor, add more capers to the sauce.

Nutrition

Find it online: https://michaelskueche.de/konigsberger-klopse/