Mutti's German meatballs, "Königsberger Klöpse mit Hollandische Sosse" were just a bit different!
Even though this is a very, very traditional German comfort food, and very, very easy to make, Mutti's version spoiled me.
That's why it's the only way I'll make them as well. Well, I did play around with it a bit to make it more traditional, but it's still so similar.
I'll give you both versions. Mutti's is first and then mine. Mutti's is a real quick German recipe!
These Königsberger Klöpse mit Hollandische Sosse is a real classic German dish.
Normally this recipe uses equal parts beef, pork, and veal.
Anchovy paste or sardines is also included in the meat mixture. Mutti and I both omit this. In fact, I have trouble imagining that in here, but some people always include it.
Ingredients for Meatballs:
Instructions for Meatballs:
Ingredients for "Königsberger Klöpse mit Hollandische Sosse":
Mutti also didn't include the capers in the sauce, so I rarely put them in. Since I like quick, I usually use my own cooked frozen meatballs (check out my recipe on "how to make meatballs") or I buy them already cooked and frozen.
Want nutritional information for a recipe? Copy and paste the ingredient list and the number of servings into Calorie Count. It will give you an approximate calculation.
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Joy B: Our family always used white vinegar instead of lemon juice, and added paprika ... but I think I'd like this version better!
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