Königsberger Klopse
By Diane UngerPublished on February 6, 2014
Time
1¼ hours
Yield
Serves 4 to 6
Ingredients
2 kaiser rolls, torn into ½-inch pieces4 cups beef broth 1 cup sour cream 2 large egg yolks 2 anchovy fillets, rinsed and minced2 pounds meatloaf mix 1 small onion, chopped fine3 tablespoons capers, rinsed and chopped3 tablespoons minced fresh parsley Salt and pepper 1 teaspoon ground allspice ½ teaspoon ground nutmeg 5 tablespoons unsalted butter ½ cup all-purpose flour 2 cups water 1 bay leaf 1 sprig fresh thyme 2 tablespoons Worcestershire sauce 1 teaspoon grated lemon zest
Instructions
- Pulse rolls, 1/2 cup broth, 1/4 cup sour cream, egg yolks, and anchovies in food processor until well combined, about 10 pulses. Add meatloaf mix, onion, 1 tablespoon capers, 1 tablespoon parsley, 1 1/2 teaspoons pepper, 1/2 teaspoon salt, 1/2 teaspoon allspice, and nutmeg and process until well combined, about 30 seconds. Transfer mixture to bowl, divide into twelve 1/2-cup portions, and form into meatballs with your wet hands.
- Melt butter in Dutch oven over medium heat. Whisk in flour and remaining 1/2 teaspoon allspice and cook for 1 minute. Slowly whisk in water and remaining 3 1/2 cups broth until incorporated. Add bay leaf and thyme sprig and bring to simmer. Add meatballs and return to simmer. Reduce heat to low, cover, and cook until meatballs register 160 degrees, 20 to 25 minutes. Using slotted spoon, transfer meatballs to a large, shallow casserole dish and tent loosely with aluminum foil.
- While meatballs rest, bring sauce to boil over medium-high heat and cook until thickened and measures about 4 cups, 10 to 15 minutes. Off heat, whisk in Worcestershire, lemon zest, remaining 3/4 cup sour cream, and remaining 2 tablespoons capers. Season with salt and pepper to taste. Discard bay leaf and thyme sprig. Pour sauce over meatballs and sprinkle with remaining 2 tablespoons parsley. Serve.
Time
1¼ hoursYield
Serves 4 to 6Ingredients
2 kaiser rolls, torn into ½-inch pieces
4 cups beef broth
1 cup sour cream
2 large egg yolks
2 anchovy fillets, rinsed and minced
2 pounds meatloaf mix
1 small onion, chopped fine
3 tablespoons capers, rinsed and chopped
3 tablespoons minced fresh parsley
Salt and pepper
1 teaspoon ground allspice
½ teaspoon ground nutmeg
5 tablespoons unsalted butter
½ cup all-purpose flour
2 cups water
1 bay leaf
1 sprig fresh thyme
2 tablespoons Worcestershire sauce
1 teaspoon grated lemon zest
Ingredients
2 kaiser rolls, torn into ½-inch pieces
4 cups beef broth
1 cup sour cream
2 large egg yolks
2 anchovy fillets, rinsed and minced
2 pounds meatloaf mix
1 small onion, chopped fine
3 tablespoons capers, rinsed and chopped
3 tablespoons minced fresh parsley
Salt and pepper
1 teaspoon ground allspice
½ teaspoon ground nutmeg
5 tablespoons unsalted butter
½ cup all-purpose flour
2 cups water
1 bay leaf
1 sprig fresh thyme
2 tablespoons Worcestershire sauce
1 teaspoon grated lemon zest
Ingredients
2 kaiser rolls, torn into ½-inch pieces
4 cups beef broth
1 cup sour cream
2 large egg yolks
2 anchovy fillets, rinsed and minced
2 pounds meatloaf mix
1 small onion, chopped fine
3 tablespoons capers, rinsed and chopped
3 tablespoons minced fresh parsley
Salt and pepper
1 teaspoon ground allspice
½ teaspoon ground nutmeg
5 tablespoons unsalted butter
½ cup all-purpose flour
2 cups water
1 bay leaf
1 sprig fresh thyme
2 tablespoons Worcestershire sauce
1 teaspoon grated lemon zest
Why This Recipe Works
This German dish of meatballs and gravy is usually made with veal, but we opt for store-bought meatloaf mix for convenience. To keep the meatballs moist, we make a panade using kaiser rolls and beef broth, adding egg yolks and sour cream for richness. Anchovies and beef broth provide a savory punch to the mixture, while briny capers and fresh parsley brighten it up. Allspice and nutmeg are reminiscent of the traditional Eastern European dish, and a savory gravy finished with Worcestershire and lemon zest tops it off. Served with potatoes and sauerkraut, it’s comfort food at its best.
Instructions
- Pulse rolls, 1/2 cup broth, 1/4 cup sour cream, egg yolks, and anchovies in food processor until well combined, about 10 pulses. Add meatloaf mix, onion, 1 tablespoon capers, 1 tablespoon parsley, 1 1/2 teaspoons pepper, 1/2 teaspoon salt, 1/2 teaspoon allspice, and nutmeg and process until well combined, about 30 seconds. Transfer mixture to bowl, divide into twelve 1/2-cup portions, and form into meatballs with your wet hands.
- Melt butter in Dutch oven over medium heat. Whisk in flour and remaining 1/2 teaspoon allspice and cook for 1 minute. Slowly whisk in water and remaining 3 1/2 cups broth until incorporated. Add bay leaf and thyme sprig and bring to simmer. Add meatballs and return to simmer. Reduce heat to low, cover, and cook until meatballs register 160 degrees, 20 to 25 minutes. Using slotted spoon, transfer meatballs to a large, shallow casserole dish and tent loosely with aluminum foil.
- While meatballs rest, bring sauce to boil over medium-high heat and cook until thickened and measures about 4 cups, 10 to 15 minutes. Off heat, whisk in Worcestershire, lemon zest, remaining 3/4 cup sour cream, and remaining 2 tablespoons capers. Season with salt and pepper to taste. Discard bay leaf and thyme sprig. Pour sauce over meatballs and sprinkle with remaining 2 tablespoons parsley. Serve.
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