Königsberger klopse

Königsberger klopse.

Königsberger klopse (it. Königsberger Klopse) – German meatballs in caper souse.Osobennost these meatballs that are not fried, not baked, and boiled. That is, the dish turns out relatively useful. And yes, the capers can not be replaced.

Servings: 4

For the meatballs:

Minced meat (pork, beef or mixed) – 600 g
Bulb – 1 pc.
Egg – 1 pc.
Dijon mustard (you can use regular table) – 1 tbsp
Breadcrumbs – 4 tablespoons
Salt and ground black pepper to taste
Water – 750 mL

For the sauce:

Butter – 50 g
Flour – 2 tbsp
The broth from cooking the meatballs – 500 ml
Milk – 2 tbsp
Capers – 1 tbsp
Salt and pepper to taste
Worcestershire sauce (optional)


1. Prepare the meatballs. Put in a bowl of beef, chopped onions, egg, mustard, breadcrumbs, salt and pepper.
2. Mix. We form 24 meatballs.
3. Bring to a boil 750 ml of salted water. Omit meatballs into the water and cook until tender, about 15 minutes.
4. Take out the meatballs with a slotted spoon, place in a bowl and keep warm.
5. Prepare the sauce. In a skillet melt the butter. Put the flour and fry, stirring occasionally, about 1 minute. Gradually pour in the milk and 500 ml of broth left over after cooking meatballs. While stirring constantly to avoid lumps.
6. Season with salt to taste, add the Worcestershire sauce and capers, stir.
7. Serve klopsy with sauce and mashed potatoes.

Bon Appetit!

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