Oma's German Meatballs aka Königsberger Klopse mit Sosse
Mutti's German meatballs, aka Königsberger Klopse mit 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
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. Either use frozen meatballs or make them from scratch.
Makes 4 - 6 servings
Make the Meatballs:
- 1 lb lean ground beef
- 1 lb lean ground pork
- 2 eggs
- 1 small onion, finely diced
- ½ cup breadcrumbs or I Kaiser roll (see hints below)
- 1½ tsp salt
- ½ tsp pepper
- In a large bowl, gently mix all ingredients.
- Shape into golf-ball sized meatballs. Makes about 24.
Make the Königsberger Klopse mit Sosse:
- 2 lbs uncooked meatballs (from above OR frozen)
- 6 cups chicken stock (or use water and bouillon cubes)
- 1 bay leaf
- ½ tsp black peppercorns
- 4 tbsp flour
- 3 tbsp cider vinegar
- 1 tbsp lemon juice
- 2 tbsp capers (optional)
- 1 cup sour cream (optional)
- salt and pepper
- Bring stock to boil. Add bay leaf and peppercorns.
add uncooked (or frozen) meatballs and lower heat to a simmer. Gently simmer for
about 15 minutes or until meatballs are cooked through.
- Remove meatballs to a bowl and cover to keep warm.
- Discard bay leaf from stock.
sauce (stock) to simmer. Mix flour with a bit of cold water to make a
slurry and add to sauce, stirring until thickened (about 5 minutes.)
- Stir in cider vinegar and lemon juice.
- Add capers.
- Remove from heat and add sour cream (if using) and season with salt and pepper.
- Return meatballs to sauce and return to heat if needed (do not bring to boil if you added sour cream.)
- Traditionally, stale buns were used instead of bread crumbs.
Easiest is to use a Kaiser roll, and soak it in some warm milk or water
for about 10 minutes. Drain it, squeeze out the liquid, and crumble the
roll and add to the meat instead of the breadcrumbs.
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