“Königsberger Klopse” German Meatballs
“Königsberger Klopse is a traditional German dish that originated in the city of Königsberg. Today, it is known and loved throughout Europe, and it’s particularly famous onboard the Uniworld fleet, where it often makes an appearance at lunchtime.”
Uniworld Procurement & Food Manager
- 2 small, day-old rolls or 2 slices of bread
- 3 Tbsp (45 ml) butter or margarine, divided into 1 Tbsp
- (15 ml) and 2 Tbsp (30 ml) parts
- 2 small onions, 1 finely chopped, 1 quartered
- 1/2 lb (225 g) ground pork
- 1/2 lb (225 g) ground beef
- Salt and pepper to taste
- 1 or 2 egg yolks
- 5 whole peppercorns
- 4 juniper berries (optional)
- 1 bay leaf (optional)
- 2 Tbsp (30 g) flour
- 24 capers, drained
- 2–4 oz (60–120 ml) white wine (may substitute more broth)
- 1–2 Tbsp (15–30 ml) lemon juice
- 2–4 Tbsp (30–60 ml) sour cream
- Pinch sugar (optional)
- 4 cups (950 ml) vegetable or beef broth
- Soak the day-old rolls in water and squeeze almost dry. Break rolls into pieces.
- Melt 1 Tbsp (15 ml) butter in a saucepan and add 1 finely chopped onion, cooking until translucent. Cool slightly.
Place the ground meats in a bowl. Add the cooked onion and the rolls along with salt and pepper to taste (about 1/2 tsp [3 g] salt and 1/4 tsp [1 g] pepper). Add 1 egg yolk. Mix everything well by hand or with a spoon until mixture can be formed into round meatballs (add a few tablespoons of broth if necessary). Form 10–12 meatballs.
- Add the cracked spices and second (quartered) onion to the broth and bring it to just under a boil. Add the meatballs carefully. Cook until done (about 12 minutes). Remove meatballs and keep warm.
- Melt 2 Tbsp (30 ml) butter in a pan and add the flour, making a roux. Little by little, stir about 1 1/2 cups (350 ml) of the meatball broth, strained, into the roux, stirring to keep the sauce smooth. Add the capers. Add the white wine and season the sauce to taste with lemon juice, sour cream and pinch of sugar. Add the meatballs to the sauce and serve.
- If you wish, add the second egg yolk to bind the sauce further. Warm the sauce after adding, but do not boil, or the egg yolk will curdle, making the sauce look less appetizing.