Konigsberger Klopse (Konigsberg Meatballs)
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Konigsberger Klopse (Konigsberg Meatballs)
  Meatballs    German    Beef  
Last updated 6/12/2012 12:46:23 AM. Recipe ID 6633. Report a problem with this recipe.
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      Title: Konigsberger klopse (konigsberg meatballs)
 Categories: German, Beef, Meats, Main dish
      Yield: 4 Servings
      1 ea Hard Roll
    3/4 c  Water
      1 lb Ground Beef; Lean
      1 ea Bacon; Strip, Diced
      4 ea Anchovy Fillets; Diced
      1 ea Onion; Small, Chopped
      1 ea Egg; Large
    1/2 ts Salt
    1/4 ts Pepper; White

      6 c  Water
    1/2 ts Salt
      1 ea Bay Leaf
      1 ea Onion; Small, Peeled, Halved
      6 ea Peppercorns

  1 1/2 tb Butter or Margarine
  1 1/2 tb Unbleached Flour
      1 tb Capers
      1 ea Lemon Juice; Of 1/2Med.Lemon
    1/2 ts Mustard; Prepared
      1 ea Egg Yolk; Large
    1/4 ts Salt
    1/4 ts Pepper; White
  Meatballs: Soak the roll in the water for about 10 minutes. Squeeze
  it dry; place in mixing bowl with the ground beef. Add the bacon,
  anchovy fillets, onion, egg, salt and pepper. Mix thoroughly. Prepare
  broth by boiling the water, seasoned with salt, bay leaf, onion, and
  peppercorns. Shape the meat mixture into balls about 2 inches in
  diameter. Add to the boiling broth and simmer over low heat for 20
  minutes.  Remove meatballs with a slotted spoon, set aside, and keep
  warm. Gravy: To prepare gravy, heat butter in a frypan and stir in
  flour. Cook for 3 minutes, stirring constantly. Slowly blend in 2
  cups of reserved broth. Add the drained capers, lemon juice, and
  mustard.  Simmer for 5 minutes. Remove a small amount of the sauce to
  blend with the egg yolk.  Stir egg yolk back into the sauce. Season
  with salt and pepper. To Serve: Place reserved meatballs into the
  gravy and reheat if necessary.  Serve on a preheated platter.

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Recipe ID 6633 (Apr 03, 2005)

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