Königsberger Klopse (German Meatballs in Caper Sauce)
Königsberger Klopse is one of Germany's best-known traditional dishes, originating from East Prussia. It takes its name from the region's center, Königsberg, now known as Kaliningrad. The dish's specialty is the caper sauce, which lends a fresh and tangy flavor to the meatballs. Königsberger Klopse is a popular choice for family dinners or special occasions and is often served with boiled potatoes or steamed rice.
Ingredients for this recipe
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Preparation Steps
1
Soak the dried bread roll in milk until softened, then squeeze out any excess liquid.
2
In a bowl, combine the ground beef, soaked bread roll, finely chopped onion, egg, salt, pepper, and ground allspice. Form into medium-sized meatballs.
3
Bring a large pot of water to a boil and add a pinch of salt. Cook the meatballs in the simmering water for 15-20 minutes, then remove and keep warm.
4
In a saucepan, melt the butter, add the flour, and cook until lightly golden, creating a roux. Gradually whisk in the vegetable broth, ensuring a smooth sauce.
5
Stir in the sour cream, capers, and lemon juice. Season with salt and pepper to taste, then simmer for 5 minutes to allow the flavors to meld.
6
Return the meatballs to the sauce and cook for a few more minutes, until heated through.
7
Serve the meatballs with caper sauce, garnish with fresh parsley, and accompany with boiled potatoes or steamed rice.
