Oma's German Meatballs ~ Königsberger Klopse
➤ by Oma Gerhild Fulson
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 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.
- The Prussian city of Königsberg (now Kaliningrad)are the namesake for these meatballs, also known as Soßklopse (sauced meatballs)
- They were renamed Kochklopse (boiled meatballs) after WW II and are still known as such
- The meatballs are usually made from minced veal, although beef or pork is often used
- The broth is usually thickened with a roux, cream, and egg yolk or just a roux or just egg yolk.
- Capers are an essential ingredient ... but can be omitted if desired
- Traditionally, Königsberg Klopse are served with beetroots and boiled potatoes
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The classic recipe ...
- Königsberger Klopse mit 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.
Königsberger Klopse mit Holländische Sosse?
My Mutti always called this Königsberger Klopse mit Holländische Sosse. Not sure why she called this a Hollandaise Sauce, but she did and that's what I always thought this was.
However, since I've started researching cookbooks, I've found out otherwise. However, again, I'll probably keep calling it the way my Mutti did. Memories!
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. However, I'm showing the recipe using 'from scratch' meatballs .... so good!
Along with my very non-German spaghetti and meatballs, I think this is one of my best meatball recipes.
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 :)
Ready to make these meatballs?
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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German Meatballs aka Königsberger Klopse made Just like Oma
By Oma Gerhild Fulson
Mutti's German meatballs are a real classic. Called Königsberger Klopse mit Sosse, it's an easy comfort food to make. But, Mutti's are just a bit different! And mine, even more so.
Ingredients: ground beef,
For the full recipe, scroll up ...
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