Koenigsberger Klopse (German Meatballs) is a traditional German recipe for a classic dish of mixed pork and beef meatballs bound with breadcrumbs and eggs cooked in a flavoured beef stock and cider vinegar sauce thickened with a flour roux. The full recipe is presented here and I hope you enjoy this classic German version of: German Meatballs (Koenigsberger Klopse).
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Ingredients:
450g minced beef
450g minced pork
1 medium onion, chopped
75g dry breadcrumbs
1½ tsp salt
1/4 tsp black pepper
1 dessert spoon, freshly-grated nutmeg
4 eggs, separated
400ml condensed beef stock
240ml water
1 large onion, peeled and quartered
60ml cider vinegar
1 tbsp sugar
1 tsp pickling spices
1 tbsp plain flour
2 tbsp cold water
lemon slices, to garnish capers, to garnish
Method:
Combine the minced beef and pork in a bowl along with the chopped onion, breadcrumbs, 1 tsp salt, black pepper and nutmeg. Stir thoroughly to combine then set aside.
Place the egg yolks in a bowl and refrigerate. Meanwhile, beat the egg whites until they form soft peaks then gently fold into the meat mixture. Shape the resultant mixture into 3cm balls and fry gently in a pan until browned all over then transfer to a casserole dish along with the beef stock, water, quartered onion, cider vinegar, sugar, pickling spices and the remaining salt. Bring to a boil then lower the heat to a simmer, cover and cook for 80 minutes, or until the meatballs are cooked through.
At the end of this time remove the meatballs with a slotted spoon and set aside to keep warm. Whisk together the flour and water to form a smooth slurry then stir this into the liquid left in the casserole dish. Return to a simmer and cook for 15 minutes. Remove the egg yolks from the refrigerator and beat well. Add 250ml of the hot stock to the egg yolks, beating all the while then pour the tempered egg yolk mixture into the stock in the casserole dish.
Return the mixture to a simmer, put the meatballs back and cook for about 20 minutes, or until well thickened. Transfer to a serving bowl, garnish with lemon slices and capers and serve with parslied mashed potatoes.
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