produzentin cuisine: Königsberger Klopse

Here comes another post in the never ending food week and today I have a special treat for you. It is the recipe to one of my favourite dishes. In German it is called Königsberger Klopse, in English it translates to the rather dull German Meatballs with Caper Sauce.

The ingredients (in English and German) to this hearty meal can be found after the pics. Some of the quantities are a rough guess, especially for the oatmeal. Just use as much so the meat is not too sticky. You will feel it, for sure. The capers are essential, use more if you like those.

I like to eat them balls with rice, although potatos might work, too.

Enjoy your meal!
Guten Appetit!

Put all the ball ingredients (1-8) into a bowl, the onions should be glassy steamed

Mix thoroughly by hand

Form the balls, in German I call it drällern

I get around 9 balls from this receipe. Boil them in c) vegetable or beef stock for 10 to 15 min.

Prepare the roux (Mehlschwitze) using a+b) and blend in the c) vegetable or beef stock, which you used to boil the balls. Add d-f).

Add the balls to the sauce and let them simmer for 10 min.

Dinner is ready!

Balls
1) 1/2 pound ground pork
2) 1/2 pound ground veal
3) 3/4 cup oatmeal (I like to use oatmeal instead of breadcrumbs)
4) 1 small onion (steam onion until glassy)
5) 1 egg
6) Salt & freshly ground black pepper
7) Ground nutmeg
8) Paprika

1-2) 500g Hackfleisch halb und halb (Rind und Schwein)
3) 6 Esslöffel Haferflocken (I benutze lieber Haferflocken als Paniermehl)
4) 1 kleine Zwiebel (glasig gedünsted)
5) 1 Ei
6) Salz und frisch gemahlenen Peffer
7) Gemahlene Muskatnuss
8) Paprika

Sauce
a) 4 tablespoons melted butter
b) Flour
c) 3 cups vegetable stock or beef stock
d) 1/4 cup dry white wine
e) 1 tablespoon lemon juice
f) 4 tablespoons capers

a) 4 Teelöffel Butter
b) Mehl
c) 3/4 Liter Gemüse- oder Kalbfleischbrühe
d) 1/8 Liter trockener Weisswein
e) 1 Teelöffel Zitronensaft
f) 4 Teelöffel Kapern