Königsberger Klöpse

By

Mutti's German meatballs, aka Königsberger Klöpse mit Hollandische Sosse, were just a bit different! Even though this is a very, very traditional German comfort food, and very, very easy to make, Mutti's version spoiled me. That's why it's the only way I'll make them as well. Well, I did play around with it a bit to make it more traditional, but it's still so similar.
I'll give you both versions. Mutti's is first and then mine. Mutti's is a real quick German recipe!

View complete recipe

Ingredients

  • Ingredients:
  • 1 . Mutti's German Meatballs
  • "Königsberger Klöpse mit Hollandische Sosse"
  • 1 - 1 1/2 about 1 - 1 1/2 lbs cooked, frozen meatballs
  • 2 cups water
  • 1 tsp Vegeta Seasoning or 1/2 tsp salt
  • freshly ground pepper
  • 1 bay leaf
  • 3 tbsp butter
  • 2 tbsp flour
  • 1 tsp prepared mustard
  • 1 egg yolk
  • 3 tbsp capers (optional)
  • 2 . My German Meatballs
  • "Königsberger Klöpse mit Hollandische Sosse"
  • Ingredients for Meatballs:
  • 1 lb. lean ground beef
  • 1 lb. lean ground pork
  • 2 eggs
  • 1 small onion, finely diced
  • 1/2 cup breadcrumbs
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • Return meatballs to sauce and return to heat if needed (do not bring to boil if you added sour cream.)
  • Serves 4.

Preparation

Step 1

Put frozen meatballs into pot, add water, Vegeta, freshly ground pepper, and bay leaf.
Bring to boil, lower heat, cover, and simmer for about 15 - 20 minutes. Meatballs should be hot inside.
Drain meatballs, reserving liquid. Cover meatballs to keep hot.
Melt butter in fry pan. Add flour and stir well. (Do not brown flour)
Add reserved liquid, stirring well. Cook, stirring constantly, until thickened.
Remove from heat. Add some of the sauce into the egg yolk (in a small bowl). Stir and return to sauce in fry pan. Simmer about 2 minutes, adding a bit of water if necessary if too thick.
Add capers and mustard. Season with salt and pepper.
Return meatballs to sauce, stir.
Serve with boiled potatoes and salad.
Hints:
For a richer sauce, when adding reserved liquid to butter/flour mixture, only add 1 cup of liquid. Also add 1 cup of either 10% or 18% cream. If finished sauce is too thick, use remaining reserved liquid to thin rather than water.


Instructions for Meatballs:

In a large bowl, gently mix all ingredients.
Shape into golf-ball sized meatballs. Makes about 24.
Ingredients for "Königsberger Klöpse mit Hollandische Sosse":

2 lbs uncooked meatballs
6 cups chicken stock (or use water and bouillon cubes)
1 bay leaf
1/2 tsp black peppercorns
4 tbsp flour
3 tbsp cider vinegar
1 tbsp lemon juice
2 tbsp capers (optional)
1 cup sour cream (optional)
salt and pepper
Instructions:

Bring stock to boil. Add bay leaf and peppercorns.
Gently add uncooked meatballs and lower heat to a simmer. Gently simmer for about 15 minutes or until meatballs are cooked through.
Remove meatballs to a bowl and cover to keep warm.
Discard bay leaf from stock.
Return sauce (stock) to simmer. Mix flour with a bit of cold water to make a slurry and add to sauce, stirring until thickened (about 5 minutes.)
Stir in cider vinegar and lemon juice.
Add capers.
Remove from heat and add sour cream (if using) and season with salt and pepper.

View complete recipe