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Königsberger Klopse

Name: Königsberger Klopse
Yield: 1 serving
Ingredients: 150 gm pork mince; 1 slice white bread, crusts removed, soaked in 2 tbspn milk; 1 small egg; 1 anchovy fillet, finely chopped (or 1 tspn anchovy paste); ½ small onion, finely grated; Salt and pepper; Pinch of nutmeg; 300 ml chicken or vegetable stock; 1 bay leaf; 1 tbspn butter; 1 tbspn plain flour; 2 tbspn capers, drained; 1 tbspn lemon juice; 2 tbspn double cream

Tender meatballs in a creamy white caper sauce — a much-loved East Prussian classic.

20 min

Prep

19 min

Cook

Medium

Difficulty

Ingredients

Steps

Ingredients

Servings

150 gm pork mince
1 slice white bread, crusts removed, soaked in 2 tbspn milk
1 small egg
1 anchovy fillet, finely chopped (or 1 tspn anchovy paste)
½ small onion, finely grated
Salt and pepper
Pinch of nutmeg
300 ml chicken or vegetable stock
1 bay leaf
1 tbspn butter
1 tbspn plain flour
2 tbspn capers, drained
1 tbspn lemon juice
2 tbspn double cream

Method

1
Mix the mince with the squeezed-out bread, egg, anchovy, onion, salt, pepper and nutmeg. Form into 6 small meatballs.
2
Bring the stock and bay leaf to a gentle simmer in a saucepan.
3
Carefully lower the meatballs into the simmering stock. Poach gently for . Do not boil.
4
Remove the meatballs with a slotted spoon and set aside. Strain and reserve the stock.
5
Melt the butter in a clean saucepan. Stir in the flour and cook for .
6
Gradually whisk in the reserved stock to make a smooth sauce.
7
Add the capers, lemon juice and cream. Simmer for .
8
Return the meatballs to the sauce and warm through gently. Season to taste.

Notes

The anchovy is traditional and adds depth — you cannot taste fish in the finished dish.
Serve with boiled potatoes and a sprinkle of fresh parsley.
Named after the city of Königsberg, now Kaliningrad in Russia.