Mutti's German meatballs, "Königsberger Klöpse mit Hollandische Sosse" were just a bit different than most! Even though this is a very, very traditional German comfort food, and very, very easy to make, Mutti's version so spoiled me, that 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 below. Mutti's recipe is first and then mine.
These Königsberger Klöpse mit Hollandische Sosse is a real classic German dish.
Ingredients for Meatballs:
Instructions for Meatballs:
Ingredients for "Königsberger Klöpse mit Hollandische Sosse":
Normally "Königsberger Klöpse" use equal parts beef, pork, and veal. Anchovy paste (or sardines) are also included in the meat mixture. Mutti and I omit this :)
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.
Along with my very non-German spaghetti and meatballs, I think this is one of my best meatball recipe.
I do like to use my own frozen meatballs when making this, as it makes this dish go so fast. Served over boiled potatoes, it brings back wonderful memories of Mutti's kitchen :)
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Here's what some of my fans say:
Joy B: Our family always used white vinegar instead of lemon juice, and added paprika ... but I think I'd like this version better!
Alice D: Every time I make these I always have to make 3 times as much! Our friends always want some so it never goes to waste.
Gaby S: This is in my oven right NOW!!! Can't wait to try it!
Sunetra C: Das sieht aber lecker aus.
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