Koenigsberg meatballs recipe

Koenigsberg Meatballs recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Koenigsberg meatballs recipe is a delicious and traditional dish originating from the city of K�nigsberg in East Prussia. These meatballs are made with a combination of ground beef, breadcrumbs, eggs, and a variety of spices, giving them a unique and flavorful taste. The meatballs are typically served in a creamy sauce made with butter, flour, broth, and lemon juice, which adds a tangy and creamy element to the dish. This recipe is perfect for those looking to explore the rich culinary history of East Prussia and enjoy a comforting and satisfying meal.

Keywords: Koenigsberg meatballs, traditional dish, ground beef, creamy sauce, East Prussia.

Koenigsberg meatballs recipe details

Koenigsberg meatballs recipe, recipe Rating: 4.6
Number of votes:107 

Ingredients

500 g	minced meat, pork and beef mixed
2 tbsp	breadcrumbs
1 large	onion, minced
½ glass(es)	anchovies, can be substituted by a handful of small dried fish from the market
1	egg
1	egg yolk
2 tbsp	butter
4 tbsp	flour
some	milk
	stock from cooking the meatballs (Klopse)
2 tbsp	capers (if available, otherwise take more lemon juice and green peppercorns)
1	lemon, juice
	salt and pepper, to taste
1 tbsp	green pepper, removed from stems
1 tbsp	spring onions, chopped

Instructions

Mix meat with breadcrumbs, add an egg, minced onion, anchovies, green pepper and season with salt and pepper. Form small meatballs and cook in about 2 litres of boiling water. When done, remove with a slotted spoon, set aside. We will need the water/stock later.

Melt butter and mix with flour. Fry in a pot, add milk and stir well. Add water/stock from meatballs until you have the amount of sauce you want. Add capers and lemon juice and season to taste with salt and pepper.

Pour some of the sauce into a small bowl, add egg yolk and mix carefully. Take care that the mixture is smooth. Pour back into the big pot of sauce, add meatballs, add chopped spring onions. The dish is ready to be served.

I canít get parsley in Thailand, but it can be substituted by spring onions.

The Klopse should be eaten with cooked potatoes and a beetroot salad, or with pickles.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 40 min
Grade of difficulty:
medium
Calories per portion:
n/a