Tonight I cooked a meal that many of you have probably never heard of: Königsberger Klopse are a traditionally German meal and mostly served along the German coastline and former Eastern Germany. They are named after the Prussian city of Königsberg, which is now Kaliningrad, and are traditionally made from very finely ground veal. I am sharing my budget version with you, which is made with beef mince. Alternatively, you could use pork mince or even turkey – they work just as well. This recipe however made Amy like her plate, so you might be onto a winner sticking with it:
Ingredients meat balls:
500g beef mince
1 big onion
3 tsp mustard
1 l water
50 g butter
2 tbsp flour
500 ml of meat ball broth
1 egg yolk
2 tbsp milk
1 tbsp capers
1. Combine mince, onion, egg and mustard in a bowl and season with salt and pepper. Mix well. Add bread crumbs and mix again.
2. Form meat balls and set aside.
3. Bring the water to the boil and cook meat balls until cooked through, approximately 15 minutes.
4. Take the meat balls out once done and set them aside. Pour the broth through a strainer and keep 500 ml of it for the sauce and pour it back into the pot.
5. In a second pot, melt the butter and then add the flour. Heat up under constant stirring until the mix is light yellow. Take off the stove and add some of the broth. Stir until you have a smooth paste.
6. Add your paste to your broth and stir until all lumps are gone. Bring to the boil and cook for about 5 minutes before taking it off the heat.
7. Whisk the egg yolk and milk together in a separate bowl and add to the broth once it has stopped bubbling.
8. Add capers and season your sauce with lemon juice and Worcestershire sauce before adding the meat balls. Then leave to stand for around 5 minutes.
9. Serve your Königsberger Klopse with potatoes and some pickled beetroot. If you don’t like beet root, steamed vegetables are a nice alternative.