KONIGSBERGER KLOPSE (GERMAN MEATBALLS IN CREAMY CAPER SAUCE)
A classic! Authentic Königsberger Klopse are made from ground veal, beef, and pork, along with a small amount of anchovies (or sardines or herring), chopped onions, bread crumbs, eggs, and spices. The traditional creamy sauce that accompanies the dumplings are made from the broth in which the dumplings were cooked, flour, cream, white wine, lemon juice, and capers. Delicious! Serve with boiled new potatoes and my Rotkohl recipe #108449 #108449. Also makes a great appetizer! A little history: Predecessors of the Königsberger Klopse date back to the Middle Ages. However, the East Prussian name Klops (Klops = meat dumpling) didn't originate until the 18th century. Königsberger Klopse was invented in the city of Königsberg (then the capital of East Prussia; today known as Kaliningrad, Russia) around 200 years ago. My German/Polish/French grandmother was born and raised in East Prussia, about 30 kilometers from Königsberg. This recipe is my version of her delicious Königsberger Klopse, which she never wrote down but with the help of my mother I was finally able to replicate. I have many fond memories of enjoying this dish (which the women would prepare) at family gatherings, Sunday dinners, and special occasions such as birthdays and anniversaries. Still one of my top favorites!!! I hope your family enjoys, too. (Helpful Tips: These tender meatballs are braised NOT fried. If halving the meatball recipe, you will still need the full amount of stock for braising and for the gravy. The meatballs are somewhat delicate & time consuming to make; have someone help to form them into balls, it is much easier that way! For appetizers make them smaller and serve warm from the crock pot with toothpicks, buttered rolls and Potato Salad recipe #309891 #309891. Freezes well).
Provided by BecR2400
Categories Meat
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 25
Steps:
- In a large saucepan or Dutch oven such as Le Creuset, heat broth ingredients (stock, bay leaf, cider vinegar, white wine, peppercorns, and 2 tablespoons capers) to a simmer over medium heat.
- Meanwhile, combine meatball ingredients, mix well.
- Form meat mixture into golf-ball sized balls (note: mixture will be a bit sticky and delicate to work with, but this is normal, and the result will be a moist and tender meatball!). Roll them in flour, and carefully place into hot broth; simmer each batch for 15 minutes, but do not boil. (Tip: do not crowd meatballs, ie only simmer about 10-12 meatballs at a time). Note that the broth will thicken as you add the flour covered meatballs, which will make a nice sauce.
- Carefully remove meatballs from the hot broth with a slotted spoon, and keep them warm in a covered bowl stored in the oven while making the sauce. Discard bay leaf.
- To Make Cream Sauce:.
- To hot broth stir in the sauce ingredients and heat through, but do not boil.
- Add the cooked meatballs to the heated sauce, stir gently and warm through.
- To Serve:.
- Serve Meatballs and Cream Sauce with boiled new potatoes (salzkartoffel) or hot buttered spaetzle noodles, and German Rotkohl recipe #108449. Sprinkle with snipped fresh parsley, for garnish.
- To Serve as an Appetizer:.
- Make the meatballs smaller and serve warm from the crock pot with toothpicks, buttered rolls and potato salad recipe #309891.
- Freezes well.
Nutrition Facts : Calories 422.3, Fat 26.1, SaturatedFat 11.5, Cholesterol 173.8, Sodium 866.3, Carbohydrate 14, Fiber 0.9, Sugar 3.4, Protein 29.6
KONIGSBERGER KLOPSE (GERMAN MEATBALLS)
Provided by Craig Claiborne
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put veal in mixing bowl. Add pepper to taste.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 422, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 24 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 11 grams, Sodium 358 milligrams, Sugar 4 grams, TransFat 1 gram
KUMMEL KLOPS (GERMAN MEATBALLS)
October reminds me of "Oktoberfest" which reminds me of this recipe. Years ago, when my oldest son was in high school, his German class had a celebration and each student was to bring a "German dish" to share with the class. My son surfed the net and chose this one. He made it for his class (with my help, of course) and everyone enjoyed it with some of the students actually asking him for the recipe. I am not sure of its authenticity but we liked it and still make it today when he comes home on leave for a visit.
Provided by ugogirl
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix together ground beef, salt and pepper, poultry seasoning, dill, breadcrumbs, milk, parsley and egg. Shape into 24 meatballs.
- Brown slowly, in a large skillet, turning frequently. Add broth, mushrooms and onions. Cover, and simmer for 30 minutes.
- Take out the meatballs. Blend together the sour cream and flour. Stir into the broth. Add back the meatballs and stir, bringing just to a boil and cook for 5 minutes more.
- Serve over German dumplings, noodles or mashed potatoes.
Nutrition Facts : Calories 292.3, Fat 20.6, SaturatedFat 9.5, Cholesterol 103.8, Sodium 378.4, Carbohydrate 7.9, Fiber 0.7, Sugar 2.6, Protein 18.5
GERMAN MEATBALLS
I got this recipe from a man from Germany, he was a patient of mine that I was working with in rehabilitation. Not sure if this is truly a German recipe or his take on one. Note: He didn't suggest a sauce, but I recommend using a can of cream of mushroom soup (with 1/2 or more can of water) and 1/2 cup sour cream and then seasoning with salt, pepper and any other seasoning of choice, and then serving it over noodles or rice.
Provided by diner524
Categories Meat
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients together, except bread crumbs.
- Roll mixture into whatever size balls that you would want.
- Then roll the balls in bread crumbs and the cook in oil, until browned.
Nutrition Facts : Calories 561.6, Fat 41.7, SaturatedFat 11.6, Cholesterol 141.9, Sodium 1010.3, Carbohydrate 14.4, Fiber 1.5, Sugar 1, Protein 31
GERMAN MEATBALLS AND SPAETZLE
This is a recipe that was made for years - the german side - was the spaetzel and Im not sure that there really is something that is called german meatballs but this was the recipe - so I guess they are german - enjoy
Provided by Ravenseyes
Categories Meat
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Begin with the German meatballs: Combine all ingredients in a large mixing bowl and shape into about 24 (1 1/2-inch round) meatballs. Brown the meatballs in a large skillet over medium heat, making sure to drain well as you cook the meaty mixture. Add beef broth, mushrooms, and onion. Simmer, covered, for about 30 minutes.
- In a small mixing bowl, blend sour cream, flour, and caraway seed. Add to the simmering broth and meatballs.
- Cook, stirring occasionally, for about 8 minutes, or until the sauce has thickened.
- Meanwhile, prepare the spaetzle by sifting together the flour and salt in a large mixing bowl. Add the eggs and milk and beat well. Place in a coarse-sieved colander and sieve (pushing the batter through the holes of the colander) directly over a rapidly boiling pot of lightly salted water. Cook for about 5 minutes, drain.
- Sprinkle spaetzle with a mixture of fine breadcrumbs, garlic powder and melted butter.
- Place a large portion of the spaetzle on a serving platter and hollow out a well in the center. Spoon meatballs and sauce in the center of the spaetzle and serve warm.
Nutrition Facts : Calories 399.5, Fat 20.5, SaturatedFat 9.8, Cholesterol 134.1, Sodium 743, Carbohydrate 33.3, Fiber 1.6, Sugar 2.2, Protein 19.4
GERMAN MEATBALLS WITH ANCHOVIES AND CAPERS KONIGSBERGER KLOPSE
If you've ever wondered why some meatballs are light and others leaden, you may be interested to know that the liquid ingredient can make all the difference. Meatballs made with milk, for example, tend to be denser and drier than those made with water or broth because milk protein curds (coagulates) during cooking. For truly light and fluffy meatballs, use club soda (as does this recipe) because it has almost a leavening effect. NOTE: You'll need very little salt for these meatballs because of the brininess of the anchovies and capers.
Provided by Olha7397
Categories Meat
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- FOR THE MEATBALLS: Mix all meatball ingredients together, using your hands.
- NOTE: Do not taste this mixture because it contains raw pork; also be sure to wash you hands well in hot soapy water when you have finished working with the meat mixture.
- Cover mixture and chill 2 to 3 hours until firm enough to shape easily. Roll into balls about the size of golf balls, arrange in one layer on a large tray, cover and chill 1 to 2 hours.
- TO POACH: Bring beef broth and water to a simmer in a large heavy saucepan over moderate heat Drop half the meatballs into the liquid, and when it returns to a slow simmer, adjust burner heat as need so that it ripples steadily but gently. Poach the meatballs uncovered for 20 minutes; remove to a heatproof bowl, using a slotted spoon, cover loosely with foil and keep warm. Poach the balance of the meatballs the same way and transfer to the bowl with a slotted spoon. Re-cover with foil and keep warm.
- FOR THE SAUCE: Boil poaching liquid hard until it has reduced to 2 cups-about 20 minutes. Meanwhile, melt the butter in a small heavy saucepan over moderately low heat; add shallots and stir fry about 5 minutes until limp and golden but not brown. Blend in flour and mellow 2 to 3 minutes over low heat. When poaching liquid has reduced sufficiently, whisk about half of it into the flour paste, stir this mixture back into pan of poaching liquid and cook, stirring constantly, until thickened and smooth-about 3 minutes. Stir in the capers, then return all meatballs to pan and warm them very slowly in the sauce for 10 to 15 minutes with the kettle lid set on askew.
- NOTE: If you turn burner heat to lowest point, you can hold the meatballs at this point for nearly an hour; just make certain that the sauce does not boil. (Use a flame tamer underneath the saucepan.) And if the sauce should thicken too much, thin with a little water.
- When ready to serve, smooth the sour cream into the sauce and warm, stirring ever so gently so as not to damage the fragile meatballs, for about 5 minutes longer. Serve with boiled new potatoes an assertive green vegetable such as Brussels sprouts or broccoli.
- Serves 4 to 6.
- Jean Anderson Cooks.
Nutrition Facts : Calories 714, Fat 37, SaturatedFat 16.5, Cholesterol 226.4, Sodium 2228.5, Carbohydrate 46.3, Fiber 3.2, Sugar 3.6, Protein 47.2
GERMAN MEATBALLS (FLEISCHKUECHLE)
The German Meatball is not actually a ball - it looks more like a disk. It is one of my favorite childhood foods and I keep on making these for private dinners, big brunches, a party gift, picnicks,... you get the idea: easy to prepare, store, and take around, hot or cold, goes with almost anything. A taste of Germany - enjoy!
Provided by SplitPea
Categories Meat
Time 35m
Yield 10-12 meatballs, 4 serving(s)
Number Of Ingredients 10
Steps:
- Start by soaking the dry bread with some lukewarm milk (takes around 20 min). When done, quench the milk out of the bread.
- Meanwhile, finely chop onions and sauté with some oil or butter in a pan until they are transparent. Shred the carrot and sauté with the onions until soft. Let cool.
- Add all ingredients into a bowl and mix thoroughly with your hands.
- Add spices to taste. Remember: add a little more salt than you think you should. The frying will take off some salt, so it prevents the meatballs from tasting boring.
- Now heat margarine or butter in a non-stick pan, form disks from the meat dough (approx 10 cm diameter, 2-3 cm high) and fry thoroughly from both sides.
- Serving suggestion: with mashed potatoes and baby carrots with peas.
Nutrition Facts : Calories 365.9, Fat 21.9, SaturatedFat 8.2, Cholesterol 190.8, Sodium 220.4, Carbohydrate 12, Fiber 1.2, Sugar 2.4, Protein 28.2
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