canarybird - question about kÖnigsberger klopse recipes

Hi Bean....Yes I think this first version (Version 1) was not the one I used, but I did post the recipe to show how the meatballs are different from others.

The one I use is the second version, which has more anchovies. I'm wondering why I didn't credit the source as I now don't remember where I got it. I have had the recipe given to me once by a German lady and perhaps it is her version but if I remember I'll come back and make note of it.

These klopse are so good. Wolfram always asks me to make them and I will do so hopefully very soon.

KONIGSBERG MEATBALLS (KÖNIGSBERGER KLOPSE) (Version 1)
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Serves 6

1 cup (2 oz) fresh breadcrumbs
500 grams (1 lb) minced lean beef
250 grams (8 oz) pork, minced
2 spring onions (scallions) chopped
1/2 teaspoon grated lemon rind
juice 1/2 lemon
1 TBS juice from jar of capers
2 anchovy fillets, chopped
1 teasp salt
freshly ground black pepper
2 eggs, beaten
1 egg white, beaten
3-4 cups (24 fl oz - 1 liter) beef stock

Caper Sauce:

2 TBS butter
1 spring onion (scallion) chopped
2 TBS flour
1/2 cup (4 fl oz) white wine
1 egg yolk
1 TBS capers
juice 1/2 lemon
salt
freshly ground pepper

1) Soak the breadcrumbs in water, then squeeze out and add to the minced beef and pork. Mix well together. Add the spring onions, lemon rind, lemon and caper juice, anchovies, salt and pepper. Combine all ingredients, then add the beaten eggs and egg white.

2) When the mixture is smooth, form it into 5cm (2 in) meatballs.

3) Bring the stock to the boil and while it is boiling rapidly, add the meatballs, making sure not to add too many at one time. Cook them for approximately 15 minutes until they rise to the surface. Remove the meatballs with a slotted spoon and keep them warm. Strain the cooking juice and set it aside.

Caper Sauce:

1) Melt the butter in a saucepan. Add the spring onion and cook until it is soft. Stir in the flour and cook for a few minutes. Add 2 1/2 to 3 cups of the strained cooking juice.

2. Add the wine and simmer for a few minutes until the mixture is smooth and thick. Reduce the heat and add the egg yolk. Make sure that the sauce does not boil as it will curdle. Add the capers, lemon juice and season to taste. If the sauce us too thick, add more stock.

3) To serve, add the meatballs to the sauce and keep them warm until they are ready to be served. Traditionally, they are served with potatoes and a green bean salad.

Source: 'German Traditional Cooking'
Omega Books Limited 1981

SharonCb

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(Poached meatballs in lemon & caper sauce.) (Version 2)

Here is a German dish which originated in Königsberg, former capital of eastern Prussia, now part of Russia and called Kaliningrad. Having a pleasant, mild flavour, these meatballs are also a low calorie dish as they are cooked in water. They're well known in most German households and are often a family favourite.

Ingredients:

1/2 lb finely ground veal (225 grams)
1/2 lb finely ground lean pork (225 grams)
1 large onion - peeled and finely chopped
8

finely chopped + 2 finely chopped later for sauce (total 50 grams)
2 TBS capers finely chopped + 1 TBS whole capers later for the sauce
1 lg egg, beaten
3 slices firm

crusts removed, soaked in water
juice of 1/2 lemon - or juice of whole lemon if it is very small
2 bay leaves
2 whole cloves (aromatic spice cloves)
1/2 TBS oil for frying onion
2 TBS flour mixed with water
salt & freshly ground pepper

1. Sauté onion gently until golden and put aside.

2. Mix the two ground meats with 8 of the chopped anchovies, 2 TBS chopped capers, beaten egg and the soaked bread which has been squeezed dry. Then mix in the cooled fried onion and some salt and pepper.

3. In a wide saucepan put 3 3/4 cups of water and add some salt, the lemon juice, bay leaves and cloves. Bring to the boil.

4. Meanwhile form large meatballs with hands and place on a plate - about 14 meatballs. If water boils, turn off until all meatballs are formed.

5.

and bring it slowly back to the boil then lower heat and let simmer gently for 30 minutes. Turn meatballs once or twice during this time.

6. When cooked, remove meatballs with slotted spoon to a casserole and keep warm. Mix flour and cold water to a paste and add to the cooking water, stirring to thicken. Add the last two anchovies, chopped fine and 1 TBS whole capers. Bring to the boil and simmer 2 - 3 minutes.

7. Pour

and serve with boiled potatoes and green beans. I actually had more sauce than what appears here in the photo.
I kept the rest in the pot on the stove for keeping hot.

Note: They turned out very well. My lemon was VERY juice and I used all the juice which was a bit too much.
Go easy on the lemon juice if it is a large lemon.

SharonCb

Thanks, Sharon. I was betting that the second one was it because of the added photos. Seems like I vaguely recall having to go get cloves for a recipe last summer, so chances are that was it.

I'm on a lemon and caper kick lately, and these are calling my name. :)