KÖNIGSBERGER KLOPSE (MEATBALLS PRUSSIAN STYLE)

KÖNIGSBERGER KLOPSE (MEATBALLS PRUSSIAN STYLE)

Nicht nur für Ostpreußen eine Spezialität

Preparation:

If you don’t already have it, you should order Muxel’s Spätzle Set (Spätzle board, scraper and steamer lid) a week before preparing steam-cooked food.

 Professional Advise: 
Wenn Sie die Soße lieber etwas pikanter möchten, geben Sie nach Gescmack 3 bis 5 Sardellenfilts aus dem Glas in die Soße and kochen sie mit.

  Preparation time: 45 mins

  Difficulty level: :advanced

  Spiciness: not hot

  Costs: normal

  Energy value:: ca. 640 kcal per portion.

Preparing Königsberger Klopse

Knead the mince, onion, mustard, mineral water, breadcrumbs and the spices into a smooth meat dough. Moisten your hands, shape the mixture into about 12 not too large meatballs and spread them evenly on the Spätzle board. Bring the broth to the boil in a wide saucepan. Place the Spätzle board on top and cover with the lid. Steam for ca. 20 minutes.
When the meatballs are ready, keep them warm in the oven while you prepare the sauce. Whisk the cornflour with a little water and cream. Stir into the boiling broth. Add the rest of the cream or crème fraiche and season to taste with salt, sugar, lemon juice, nutmeg and pepper.
At the end add the capers with the vinegar water. Gently slide the meatballs into the sauce and serve.
Tip:
You can, of course, also make the meatballs as usual with egg and white bread soaked in water then squeezed dry. The dish goes well with rice or mashed potatoes and beetroot. Enjoy!


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