Meatballs are balls made of minced meat that come in many flavors. They are most often served in tomato saucebut equally popular options are cheese, dill or mushroom sauce. We are for it we like the Königsberg meatballs the most. They are outstanding.
Królewiec meatballs, also known as Konigberg meatballs one of the most popular German dinner dishes, i.e. Königsberger Klopse. The dish comes from from East Prussiaand took its name from the city of Królewiec (today’s Kaliningrad). During the existence of the GDR, the dish changed its name to Kochklopse, meaning “boiled meatballs”, so as not to refer to the name of the city, which the USSR changed to Kaliningrad. After some time, however, the original nomenclature was returned.
German Königsberg meatballs consist of meatballs, usually prepared from finely ground vealbeef or pork, which are covered with white sauce with capers. The sauce is made based on meatball stock, roux, cream and yolk. The dish is traditionally served with beetroot and boiled potatoes.
This recipe for king meatballs is really oldbut I haven’t found a better one in years. With this recipe, the meat always turns out perfect juicy and soft. Surrounds meat balls delicate but aromatic sauceand everything is perfectly broken by the addition of spicy and sour capers. This is a real masterpiece that you must try at least once in your life.
Ingredients for the meatballs:
- 500 g of minced meat,
- a spoonful of butter,
- 2 onions,
- 2 rolls (soaked in water and squeezed),
- 2 eggs,
- 4 sardine fillets,
- a spoon of marjoram,
- sun,
- white pepper,
- grated zest from half a lemon.
Ingredients for the sauce:
- liter of broth or bouillon,
- 2 tablespoons of butter,
- 2 tablespoons of flour,
- 100 ml of white wine,
- a spoon of mustard,
- 3 tablespoons of capers,
- 100 g sour cream,
- 2 yolks,
- juice of half a lemon,
- sugar.
How to do it:
Start by preparing the meatballs. Peel the onion and cut into cubesand meanwhile melt the butter in a pan. Add chopped onion and fry it until golden brown. Then take it off the stove.
Chop the sardine fillets finely. Place the meat, onion, fillets, rolls and eggs in a bowl. Season all this with lemon peel, marjoram, salt and white pepper to taste. Combine the ingredients until you achieve a uniform mass. Shape it small meatballs, about 4 cm in diameter. Set them aside.
Boil the broth and add the meatballs. Cook everything on low heat for 10 minutes up to 15 minutes. Remove the pot from the stove and remove the meatballs from the broth. Pour 500 ml of broth into a separate container.
Melt the butter in a pot, mix it with the flour to make a roux. Slowly pour the broth into itstirring constantly. Then add wine, mustard, capers, lemon juice and sugar. Bring the sauce to a boil and then reduce the heat. Add cream and cook another 5 minutes.
Mix the yolks with a little sauce in a bowl and pour them into the pot. Add the meatballs to the sauce and leave for 10 minutes. Serve ready-made Königsberg meatballs with potatoes.
Source: guster.pl, Terazgotuje.pl
