Preparation
1. Prepare the meatballs:
Wash the soaked bread roll well and put it in a bowl together with the minced meat, egg, onion, mustard, salt, pepper and allspice. Knead everything well until you get a homogeneous mass. Form small meatballs from the mixture, about the size of a ping pong ball.
2. Cook the meatballs:
Bring the vegetable stock to the boil in a large pot and carefully add the meatballs. Simmer over medium heat for about 15 minutes until the meatballs are cooked. Remove the meatballs with a slotted spoon and keep the stock for the sauce.
3. Prepare the sauce:
In a separate pan, melt the butter and add the flour. Stirring constantly, make a roux and gradually add 250 ml of the stock to make a creamy sauce. Add the cream and capers to the sauce along with the liquid and stir well. Season with lemon juice, salt and pepper. The sauce should be slightly sour and creamy.
4. Add the meatballs to the sauce:
Put the meatballs back in the sauce and let everything simmer over a low heat for about 5 minutes so that the flavors combine.
Serving suggestions
Königsberger meatballs taste particularly good with boiled potatoes, which absorb the creamy sauce wonderfully. Alternatively, you can also serve rice or mashed potatoes. For a fresh contrast, you can complement the dish with a side salad.
Tips for variations
Vegetarian version: Replace the minced meat with vegetarian meatballs or a mixture of chickpeas and vegetables. Extra flavor: Add more capers to the sauce or refine it with a few drops of Worcestershire sauce.
Seasoning: The sauce should have a slight acidic kick – you can vary the taste by adding lemon juice or more caper liquid.
Conclusion
Königsberger Klopse are a real German classic that delights with its hearty meat filling and unique caper sauce. The recipe is easy to prepare, takes little time and is perfect for any occasion. Whether for a cozy family meal or a special evening – this dish brings tradition and flavor to the table.
Enjoy your meal and enjoy this traditional German dish!
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