Koenigsberger Klops is a beloved German classic featuring tender meatballs made from a blend of ground beef and pork, served in a rich, creamy white sauce. The dish is defined by its distinctive tangy flavor profile, achieved through the addition of capers, dill, and a touch of lemon. The meatballs are gently poached in a savory broth before being finished in a velvety sauce made with egg yolks and flour. This comforting meal pairs beautifully with boiled potatoes, rice, or spaetzle. It is an elegant yet approachable dinner option that showcases traditional Central European cooking techniques, offering a perfect balance of savory meat, creamy texture, and bright herbal notes.
Koenigsberger Klops (German Meat Balls
Description
Koenigsberger Klops is a beloved German classic featuring tender meatballs made from a blend of ground beef and pork, served in a rich, creamy white sauce. The dish is defined by its distinctive tangy flavor profile, achieved through the addition of capers, dill, and a touch of lemon. The meatballs are gently poached in a savory broth before being finished in a velvety sauce made with egg yolks and flour. This comforting meal pairs beautifully with boiled potatoes, rice, or spaetzle. It is an elegant yet approachable dinner option that showcases traditional Central European cooking techniques, offering a perfect balance of savory meat, creamy texture, and bright herbal notes.Ingredients
Directions
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In a large bowl, combine ground beef, ground pork, chopped onion, dry bread crumbs, 1 teaspoon salt, pepper, and ground nutmeg until well blended.
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Separate 4 eggs, placing the whites in a large bowl and the yolks in a small bowl. Refrigerate the yolks until needed.
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Beat the egg whites until they form soft peaks, then gently fold them into the meat mixture to keep the meatballs tender.
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Shape the meat mixture into 1-inch balls.
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In a large saucepan or Dutch oven, combine 1 can condensed beef broth, 1 cup water, 1 large onion (peeled and quartered), 1/4 cup cider vinegar, 1 tablespoon sugar, 1 teaspoon mixed pickling spices, and the remaining 1/2 teaspoon salt.
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Bring the liquid mixture to a boil, then reduce heat and simmer for 15 minutes to infuse the flavors.
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Strain the liquid into the pot, discarding the solids, and return to a gentle simmer.
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Carefully place the meatballs into the simmering liquid. Cover and cook on low heat for about 1 hour, or until meatballs are cooked through.
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Remove the cooked meatballs with a slotted spoon and set aside on a warm platter.
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In a small cup, mix 1 tablespoon all-purpose flour with 2 tablespoons cold water until smooth.
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Stir the flour mixture into the remaining hot sauce in the pot. Simmer for 15 minutes to thicken the sauce.
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In a small bowl, beat the reserved egg yolks with a fork. Gradually whisk in 1 cup of the hot sauce from the pot to temper the eggs.
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Pour the egg yolk mixture back into the pot. Stir gently and cook for 5 minutes without boiling to thicken further.
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Stir in capers and fresh dill.
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Pour the creamy sauce over the meatballs. Garnish with lemon slices and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 681.7kcal
- % Daily Value *
- Total Fat 34.0g53%
- Saturated Fat 12.7g64%
- Cholesterol 179.3mg60%
- Sodium 7652.6mg319%
- Total Carbohydrate 25.3g9%
- Dietary Fiber 2.6g11%
- Sugars 1.2g
- Protein 64.0g128%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
