Koenigsberger Klops

Koenigsberger Klops is a classic German dish featuring tender beef meatballs swimming in a rich, tangy white sauce. The sauce is built on a buttery roux, enriched with broth, and brightened with lemon juice and briny capers. A touch of egg yolk at the end adds silkiness to the gravy. This hearty meal pairs beautifully with wide noodles or boiled potatoes. Its a comforting, flavorful dish perfect for a family dinner or a cozy weeknight meal. The combination of savory beef and sharp, creamy sauce creates a balanced and satisfying experience that highlights traditional Northern German cooking techniques.

Cooking Method: Boiling, Stewing

Cuisine: German

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 910.1

Description

Koenigsberger Klops is a classic German dish featuring tender beef meatballs swimming in a rich, tangy white sauce. The sauce is built on a buttery roux, enriched with broth, and brightened with lemon juice and briny capers. A touch of egg yolk at the end adds silkiness to the gravy. This hearty meal pairs beautifully with wide noodles or boiled potatoes. Its a comforting, flavorful dish perfect for a family dinner or a cozy weeknight meal. The combination of savory beef and sharp, creamy sauce creates a balanced and satisfying experience that highlights traditional Northern German cooking techniques.

Ingredients

14 1/8 ounce Ground Beef
1 slice Bread (Bun)
1 large Egg White
1 medium Onion
1 7/16 oz Butter
1 7/16 oz All-purpose Flour
2 1/8 cup Beef Broth or Water
1 tbsp Capers
1 tsp Lemon Juice
1 large Egg Yolk
2 tbsp Water
1 piece Salted Herring (optional)
to taste Salt and Pepper

Directions

1
Soak the bread in water until soft, then squeeze out excess water with your hands.
2
Finely chop the onion and, if using, the salted herring.
3
In a bowl, combine the ground beef, soaked bread, chopped onion, egg white, salt, pepper, and herring (if using).
4
Knead the mixture by hand until it forms a smooth, cohesive dough.
5
Shape the meat mixture into round dumplings or meatballs, approximately 2 inches in diameter.
6
In a large pot or skillet, melt the butter over medium heat.
7
Add the flour to the melted butter and stir constantly to form a roux, cooking until it turns a light golden color.
8
Gradually add the broth or water, stirring continuously to prevent lumps, until the sauce thickens slightly.
9
Gently add the meatballs to the pot and bring the liquid to a gentle simmer.
10
Cover and let the meatballs simmer for about 15 minutes, or until cooked through.
11
In a small bowl, whisk together the egg yolk and 2 tablespoons of water.
12
Remove the pot from heat. Stir in the lemon juice and capers.
13
Slowly stir the egg yolk mixture into the hot sauce to temper it, ensuring the sauce does not boil again to prevent curdling.
14
Serve the meatballs in the creamy sauce with wide noodles, boiled potatoes, and salad.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 910.1kcal

% Daily Value *
Total Fat 53.0g82%
Saturated Fat 21.2g106%
Cholesterol 275.4mg92%
Sodium 255.5mg11%
Total Carbohydrate 6.1g3%
Dietary Fiber 0.5g2%
Sugars 1.2g
Protein 92.5g185%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Traditional Koenigsberger Klops often includes salted herring in the meatballs for a subtle briny flavor. If you prefer a milder taste, you can omit the herring.

Be careful when adding the egg yolk at the end. The sauce should be hot but not boiling, otherwise the egg will scramble. If the sauce seems too thin, you can return it to very low heat briefly while stirring, but do not let it boil.

This dish pairs excellently with broad egg noodles (Eiernudeln), boiled potatoes, or spaetzle.

Keywords: german, meatballs, beef, capers, lemon, sauce, white sauce, traditional, european, dinner, hearty, comfort food

Read it online: https://www.chefs-mate.com/recipe/koenigsberger-klops/