|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||44%|
|Saturated Fat 15g||73%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 4g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for meatballs in white sauce, or königsberger klopse, is actually for meatballs (klopse) prepared in the style of Königsberg. Until 1946, Königsberg was a city in East Prussia (now Kaliningrad, Russia), and today this Prussian specialty is prepared throughout Germany.
The meatballs are made of ground pork and beef (but can include ground veal or lamb) and served in a sauce flavored with capers and lemon juice. The dish is often accompanied by potatoes and pickled beets.
- For the Meatballs:
- 2 slices bread (day-old)
- 1 tablespoon butter
- 2 small onions (1 chopped fine, 1 quartered)
- 1/2 pound ground pork
- 1/2 pound ground beef
- 1 to 2 large egg yolks
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups broth (vegetable or beef)
- 5 peppercorns (whole, cracked)
- Optional: 4 juniper berries (cracked)
- Optional: 1 bay leaf
- For the Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 24 capers (drained)
- 2 to 4 ounces white wine (or broth)
- 1 to 2 tablespoons lemon juice
- 2 to 4 tablespoons sour cream
- Optional: pinch sugar
Make the Meatballs
Gather the ingredients.
Soak the day-old bread in water and squeeze it until almost dry. Break it into small pieces
Melt the butter and cook the finely chopped onion until translucent. Cool slightly.
In a large bowl, place the pork and beef, cooked onions, and pieces of bread.
Add 1 egg yolk, salt, and pepper and mix well.
If the mixture can't be formed into meatballs, add a few tablespoons of broth. Form into 12 meatballs.
In a large saucepan, add the rest of the broth, cracked peppercorns, cracked juniper berries and bay leaf (if using), and quartered onion. Bring to just under a boil.
Add the meatballs carefully. Cook until done, about 12 minutes. Remove the meatballs and keep warm. Strain the liquid into a measuring cup.
Make the Sauce
Gather the ingredients.
Melt the butter in a pan and add the flour, making a roux.
Slowly, stir about 1 1/2 cups of the strained meatball cooking liquid into the roux, whisking to keep the sauce smooth.
Add the capers and white wine; season the sauce to taste with lemon juice, sour cream, and the pinch of sugar, if using.
If you wish, add the second egg yolk to bind the sauce further. Warm the sauce after adding, but do not boil or the egg yolk will curdle. The curdled egg won't affect the taste, it's just not appetizing looking.
Add the meatballs to the sauce, warm through, and serve.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.