Grandma’s recipe for true connoisseurs!

Königsberger Klopse - it means tradition and taste.
Königsberger Klopse – it means tradition and taste. IMAGO/Shotshop

For today’s generation of grandparents, there is hardly a dish that is so associated with emotion and memory. This is also because it has long stood as a symbol of goals that are difficult to achieve. Because: Königsberger Klopse were a meal for the upper class, as they contained expensive beef and particularly expensive capers. Both were considered luxuries at the time.

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The recipe on which Königsberger Klopsen is based was developed in the 18th century. Of course in East Prussia, which gave the dish its name. In the Prussian city of Königsberg (now Kaliningrad in Russia) people knew how to enjoy themselves. From there, the Klöpschen began their triumphal march across Europe.

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And what do you eat with it? Traditionally, Königsberger Klopse are simply served with boiled potatoes. If you want a vegetable side dish, beets with sour cream are the classic. But since not everyone likes this, a green salad with lemon dressing or green beans is also served with the meatballs.

We got our recipe from Grandma’s cookbook. It is very easy to repeat. Try it.

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Traditional Königsberger Klopse – recipe

You need it

500 grams of mixed minced meat, 75 milliliters of whipped cream, 40 grams of butter, 30 grams of flour, 30 grams of capers, 1 bread from the day before, 1 onion, 1 egg, 1 egg yolk, 1 spoon of mustard. , 1 drop of lemon juice, salt, pepper

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This is how it is done

First, soak the stale roll in cold water. Peel the onion and cut it into small cubes.

Put the diced onions in a bowl with the minced meat, egg and breadcrumbs and cook everything well. Season with salt, pepper and mustard. Mix well again and then form about 12 small patties.

In a large pot, bring salted water to a boil. Add the meatballs and let them simmer for about 10 minutes.

Königsberger Klopse are simply delicious.
Königsberger Klopse are simply delicious. IMAGO/Westend61

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Then remove the meatballs from the water with a slotted spoon. Pour the liquid from the pot into a strainer and measure half a liter.

In a small pot, melt the butter and pour the flour into it. Then slowly add half a liter of broth while stirring. Stir constantly and let everything simmer for about 5 minutes at the end.

Drain the capers well. Mix the egg yolks with the cream and then slowly add this mixture to the sauce, stirring it. Be careful, the sauce can’t boil anymore!

Adjust the sauce with salt, pepper and lemon juice. Add the capers and let everything boil for a moment.

Boiled potatoes go best with it. We wish you bon appetit!

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