Konigsberger Klopse (German Meatballs)
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound ground veal
- Freshly ground pepper to taste
- 4teaspoons butter
- ½cup finely chopped onion
- 1teaspoon finely minced garlic
- ½cup fine fresh bread crumbs
- 2tablespoons finely chopped parsley
- 2tablespoons finely chopped chives
- ⅛teaspoon freshly grated nutmeg
- 1½tablespoons flour
- 1½cups unsalted beef or chicken broth
- ¼cup white wine, preferably Rhine or Moselle
- ¼cup sour cream
- 1egg yolk
- Juice of ½ lemon
- ¼cup chopped, cored, seeded hot cherry peppers without salt
Nutritional analysis per serving (4 servings)
382 calories; 24 grams fat; 10 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 26 grams protein; 278 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put veal in mixing bowl. Add pepper to taste.
- Step 2
Heat 1 teaspoon of butter in saucepan and add onion and garlic. Cook, stirring, until wilted. Add mixture to veal. Add bread crumbs, parsley, chives and nutmeg. Shape mixture into 28 balls of equal size.
- Step 3
Heat remaining butter in saucepan and add flour, stirring with wire whisk. When blended and smooth, add broth and wine, stirring rapidly with whisk. Add meatballs to simmering sauce. Stir gently from time to time so they cook evenly, about 25 minutes.
- Step 4
Beat sour cream with the egg yolk and lemon juice. Beat in a little of hot sauce. Add mixture to meatballs. Add the cherry peppers. Heat briefly without boiling. If mixture boils, sauce may curdle. Serve hot with mashed potatoes or rice.
Private Notes
Comments
Konigsberger Klopse, are actually made a lot easier than this. No one in Germany makes them this way. Groundbeef, onion, bread, egg, flour, butter, beef broth, lemon juice, salt, pepper and the very most important ingredient that you have not even there, capers.
Without capers, it can’t be Königsberger Klopse.
Hot cherry peppers? In Germany?! Must be a typo from another recipe. Should be three meats for the meatballs: ground veal, pork and beef. The sauce is a simple roux using the now seasoned water used for boiling the meatballs, finished with cream, and then capers and lemon juice/zest added for extra flavor. Finely minced parsley is sprinkled on everything in Germany.
Made this for Germans in the heart of Prussia. They loved it! (I did skip the cherry peppers). Veal is considered classical.
With or without capers it’s one of my Claiborne favorites.
The meatballs get boiled in the stock before you make the roux, not after. Without capers it’s like a chili without any chili.