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Meatballs in Sauce Königsberger Original Recipe
Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Today I show you my Meatballs in Sauce Königsberger Recipe.
In German we say “Königsberger Klopse”.
We still know the meatballs in sauce under the names “Saure Klopse” (sour meatballs), “Kapernklopse” (caper meatballs), “Soßklopse”(meatballs in sauce) and “Kochklopse” (cooked meatballs).
The meatballs in white caper sauce are named after the residence town of Koenigsberg and the East Prussian word for “small dumpling”.
The classic of German cuisine is an evergreen, I will show you how to prepare it step by step today.
The following recipe is taken from my grandmother’s kitchen.
For an original experience, please pay attention to the tips for preparing the sauce.I wish you good luck and a good appetite!
Table of Contents
1. Recipe Meatballs in Sauce Königsberger
Below you will find a step by step guide with many photos and tips. Good luck!
Meatballs in Sauce German Königsberger Klopse
Cooked, photographed and written down by chef Thomas Sixt.
Servings 4
Calories 1596
Total Time 65 Min.
Preparation Time 20 Min.
Cook Time 45 Min.
Simple guide for preparing Meatballs in sour sauce German style named “Königsberger Klopse”.
Ingredients
| Meat balls | ||
| 1 | pc | bread roll (Bread rolls diced) |
| 50-75 | ml | milk |
| 500 | g | minced meat (mixed half beef, half pork) |
| 2 | pc | eggs |
| 1 | pc | onions (I like to use shallots) |
| 1 | pc | glove of garlic |
| 1 | tsp | Sunflower oil |
| 1 | bunch | Parsley |
| 1 | tsp | medium hot mustard |
| 1/2 | tsp | Salt (i prefer to use himalaya salt) |
| 8 | pinches | Pepper |
| 1-2 | tbsp | breadcrumbs (or half amount of cornflour) |
| 2 | pc | anchovy fillets |
| Fond for cooking the meatballs | ||
| 750 | ml | Vegetable broth (or beef broth) |
| 1 | pc | onions |
| 2 | pc | Bay leaf |
| 2 | pc | cloves |
| 2 | pc | pimento kernels |
| 2 | tbsp | white wine vinegar |
| Caper Sauce | ||
| 1 | pc | onions |
| 50 | g | butter |
| 1 | tbsp | flavour |
| 80 | ml | dry white wine |
| 100-150 | ml | Cream |
| 6 | pinches | Salt (i prefer to use himalaya salt) |
| 6 | pinches | black pepper |
| 6 | pinches | nutmeg |
| 2 | pinches | Cayenne pepper |
| 4 | pinches | brown sugar |
| 1-2 | tbsp | capers |
| Potaoes as Side Dish | ||
| 500 | g | Potatoes (floury potatoes) |
| 5 | pinches | Salt (i prefer to use himalaya salt) |
| 5 | pinches | Pepper |
Instruction
Prepare side dish
Prepare potatoes
Cook the potatoes with skin in salted water until soft.
You can add some caraway seeds and parsley stalks for the taste.
Prepare meatballs
Provide ingredients
Prepare and prepare the ingredients as listed above.
Soak bread
Cut the rolls into small cubes and soak with milk.
Cut ingredients
Finely dice the peeled onions and garlic, finely chop the parsley.
Make some extra parsley for decoration.
Chop the anchovy fillets finely.
Prepare mincing mass
Sweat the onion and garlic cubes in a colourless pan for 3-4 minutes with a little sunflower oil and allow to cool for a few minutes.
Put the minced meat, eggs, lemon grater, chopped anchovy fillets, squeezed out rolls and finely chopped parsley in a bowl.
Prepare onion
Prepare the stock to cook the meatballs: Put the onion with bay leaf and clove in a pot, add allspice and white wine vinegar and broth and bring to the boil.
Bind meat mass
Bind the minced meat mixture with breadcrumbs or cornflour (gluten-free!).
Cook sample meatball
Mix the minced meat mixture well and cook a sample dumpling.
Remove the boiling stock from the heat. Put the dumpling formed with the moistened hands in the stock and let it draw below the boiling point.
My sample ball has not yet set, so I have added more breadcrumbs to the mixture and adjusted the amount of ingredients.
Portioning
Portion the remaining minced meatballs with the ice ball cutter.
Form round balls with your hands (cold water).
Meatballs cooking
Cook meatballs at 90 degrees Celsius below the boiling point in the stock until they float.
Prepare Caper Sauce
Prepare sauce base
Peel the onion and finely dice it.
Sweat with butter and prepare a light roux with flour.
Sauce cooking
Deglaze the roux with dry white wine so that no lumps form.
Pass a little dumpling stock through a fine sieve to the base of the sauce.
Bring the sauce to the boil and refine with cream if desired.
Capers supplement
Provide some capers for decoration.
Add the remaining capers to the sauce, then season to taste with salt, pepper, nutmeg, sugar and cayenne pepper.
Check Meat Balls
Check the consistency of the cooked meatballs.
arrange the food
Peel Potatoes
Peel the hot potatoes and put them on warm plates.
Serve
Arrange the meat balls with sauce:
Decorate with freshly cut parsley and fresh capers and serve.
Enjoy your meal and the Original Meatballs with Sauce German Königsberger style.
Video
Tips for the Sauce:
- I prepared the classic sauce with a roux.
- You can also bind the sauce with cornflour, as Alfons Schuhbeck shows in his culinary stories.
- Another way to bind sauces is with cold cream, egg yolk and little starch.
- Mix the so-called liaison cold and then add to the sauce, heat slowly, do not boil at best!
Tips for tying the Meatballs:
- Please express the rolls well after soaking.
- Always prepare a sample dumpling, you can then provide even more binding.
- The more breadcrumbs you add to the mixture, the firmer and less fluffy the dumplings will become.
- With a gluten-free diet you can bind with starch, this applies to both the minced meat mass and the sauce.
Note on mustard:
- The original recipe was probably prepared without mustard.
- I tried both variations and I like the meatballs with mustard better.
- Mustard and capers are in perfect harmony!
Courses
Cousine
Keyword
2. Nutritional Values
3. Shopping List for Meatballs in Sauce Königsberger
An old original recipe describes the preparation of meatballs in sauce with beef and pork minced meat.
For particularly noble and fine meatballs you use minced meat from veal as a basic ingredient.
Here all ingredients in the overview, if you are standing in the supermarket and looking for it…
- minced meat mixed beef/pork or minced meat of veal
- Rolls or buns
- milk
- onions
- Garlic (optional)
- parsley
- Mustard: Dijon mustard or medium hot mustard (optional)
- eggs
- lemon
- Beef broth or vegetable broth
- white wine vinegar
- capers
- butter
- flour
- salt and pepper
- cayenne pepper
- nutmeg
- peppercorns, pimento, bay laurel
- breadcrumbs or cornflour if the meatballs need more binding
Please always process the minced meat within 24 hours. Freshly prepared minced meat from the meat counter is better than packaged minced meat.
4. Other Interesting Recipes of German Cuisine
Veal Chop
Porterhouse Steak
Pork Loin
Truffle Pasta
Chervil Soup
Crayfish
Stuffed Pancakes
Apple Pancake
Pancake Batter
Grandma’s Beans In Tomato Sauce
Lobster
Lemon Cake
5. Other Recipes with Minced Meat
Muesli Meatballs, Exciting Recipe With Video
Minced Meat Sauce Recipe in Two Variants, with and without Animal
Moussaka Recipe
German Frikadelle Meatballs Recipe
German Meatloaf Recipe
Meatballs in Sauce Königsberger Original Recipe
Meatloaf Recipe for German wrong Hare with Egg Filling
Swedish Meatballs Köttbullar Recipe
Spaghetti Bolognese Recipe
Beef Tartare Recipe
Bavarian Meatballs – Fleischpflanzerl Recipe
Comments, Cooking Questions and Answers
Below you can write to me directly.
Please don’t forget the star rating on the recipe, 5 stars means you liked it!
Hi Rell,
🙂
Nice to read from you. The sour meatballs are already what fine!
I’m glad if you like it.
Try the meatloaf when you get the chance.
That is a fine alternative!Best wishes and continued success
🙂 Thomas
Reply
Hi Chef Thomas,
I love this meatball and can’t get enough of it.
The instructions are so nicely laid out and the dumplings are excellent mr succeeded.
Yummy Yummy 🙂 Thanks.
Rell