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Königsberg Klops
Instructions
I get the ingredients ready for the Königsberg klops. You can use pure beef mince. The cream should be at least 20% fat.
I pour milk over the bread and let it swell. If the bread is fresh, this takes only a minute.
I chop the onion with a blender or grater. I add it to the mince together with the bread, squeezed of the milk.
I add the egg, salt, and pepper to the bowl. But I try to under-salt the mince a little, since it will still take on the tang and salt of the sauce.
I knead and mix the mixture thoroughly. I leave it for at least half an hour in the fridge under cling film; then the meatballs will be easy to shape and hold their form.
Once the mince has rested, I roll balls about the size of tangerines.
I bring about 1.5 litres of water to the boil. I lower the prepared klops into it and cook for 10 minutes after it returns to the boil (enough for the meatballs to be about 75% done, since they will still simmer in the sauce and finish cooking there).
I lift the klops out with a slotted spoon and set them on a separate plate.
I prepare the thickener; it is needed so that the cream does not curdle in the broth because of the acidity of the lemon and the capers. I pour half of the stated amount of cream into the bowl of flour and begin to stir.
I add 150 ml of the broth the klops were cooked in, a little at a time.
After stirring, you should have a smooth mass with no lumps.
I put the broth back on the heat and pour in the remaining cream.
I add the butter.
When signs of boiling appear, I pour in the thickener in a thin stream, stirring the sauce-to-be all the while. It gradually begins to thicken, but you do not want too thick a consistency.
I chop two teaspoons of capers very finely with a knife.
I begin to build the final flavour of the sauce. I add salt (best done in small amounts, tasting the result as you go).
I pour in a teaspoon of lemon juice.
I transfer the chopped capers into the pot.
And two teaspoons of whole capers.
To even out the flavour, I pour in a tablespoon of the caper brine.
I check the taste of the sauce once more; it should be to your liking. If needed, I adjust it with the ingredients listed. Once the sauce has boiled for about 5 minutes, I put all the klops into it.
They soak up the original mixture, in which they will simmer, covered, over low heat for 10 minutes.
The Königsberg klops are ready.You can serve the klops with any side dish, but by tradition (and this is the best choice) I serve these juicy meatballs in their delicious sauce with mashed potato. A little fresh parsley on the plate won't go amiss. Give it a try, and enjoy your meal!
Tips
- 1
Bread in milk is the secret to tenderness. Dry bread in the mince makes the klops dense. Crumb soaked in milk makes the meatballs light and airy.
- 2
Resting the mince is the secret to good shape. Freshly made mince shapes poorly and the balls fall apart in the water. Half an hour in the fridge lets the structure firm up, and the klops hold their shape.
- 3
Boiling in water is the secret to juiciness. Frying robs the meat of moisture. Boiling for 10 minutes keeps the klops tender, and they finish cooking in the sauce.
- 4
The thickener with broth is the secret to the sauce. Flour added straight into the cream forms lumps. Stir it first into cold cream with broth and the sauce comes out silky. The same principle works for other kinds of meatballs in sauce.
FAQ
What can replace capers? +
There is no full substitute for capers, as their flavour is unique. To come close, you can try pickled green peas (65 g), small pitted pickled olives (65 g), finely chopped pickled gherkins (65 g), pickled wild garlic buds (65 g), pickled anchovies (40 g), or Kalamata olives (65 g). Avoid salted mushrooms (the texture is wrong) and pickled wild garlic with vinegar (it will overpower). For the classic version, capers in brine are a must.
Which mince to choose for the klops? +
The ideal is a 50/50 mix of beef and pork (500 g). Alternatives include pure beef mince (500 g), veal mince (500 g), turkey mince (500 g), a beef and veal mix (500 g), chicken mince (500 g, softer), or venison (500 g). Avoid mince with a lot of fat (over 30%) and mince made from frozen convenience products. For the classic version, a mix of beef and pork of medium fat is a must.
How long do Königsberg klops keep? +
In the fridge, in a tightly sealed container together with the sauce, they keep for 2–3 days. Any longer and the sauce will separate and the klops will lose their juiciness. Before serving, reheat them in a pot over low heat for 10 minutes, adding 1–2 tablespoons of water. In the freezer they keep for up to 1 month; thaw them in the fridge. They are best served fresh and hot, when the caper aroma is at its peak, though on the second day the flavour is even richer, as the sauce has soaked into the klops. Do not leave them at room temperature for longer than 3 hours.
What to serve with Königsberg klops? +
The German classic is mashed potato made with milk and butter. They also go well with boiled new potatoes, wheat spätzle, egg noodles, boiled basmati rice, braised red cabbage, Bavarian-style sauerkraut, or green peas. Add fresh parsley to garnish and slices of rye bread on the side. They pair nicely with a glass of German Riesling or a light wheat beer, and with a cucumber and dill salad. It makes a wonderful, all-round home dinner: juicy klops for a Sunday family table.
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