My Königsberger Klopse
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, mixed
- 1 roll, stale
- 2 shallot (s)
- 4 tablespoon butter
- 1 lemon (s), untreated
- 2 egg (s)
- 1 liter meat broth, seasoned
- 2 tablespoon flour
- 200 g cream
- 80 g capers
- 2 tablespoon lemon juice
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Soak the rolls in hot water, then squeeze them out well. Peel the shallots, cut into fine cubes and sauté in 1 tablespoon butter until translucent. Wash the lemon with hot water, rub off 1 teaspoon zest.
- Mix the minced meat with the rolls, shallots and eggs and season with lemon zest, salt, pepper and nutmeg. Work through the mixture well and form small dumplings out of it with moistened hands.
- Bring the broth to the boil and let the dumplings steep for 20 minutes over a low heat.
- Heat the rest of the butter and sweat the flour in it. Pour in enough of the broth while stirring until a creamy sauce is formed. Simmer for 5 minutes, then add the cream and capers. Season to taste with 1 - 2 tablespoons of lemon juice and nutmeg, let the dumplings soak in the sauce for 10 minutes.
- Boiled potatoes and beetroot salad taste best with it.
- Note: Original Königsberger Klopse are prepared with the finest twisted veal and anchovy fillets. But I just use mixed minced meat.
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