← All recipes

🍽️ Classic Königsberger Klops with Boiled Potatoes

641 kcal · 30 min · 4 servings

Ingredients

• 1 stale roll
• 125 ml milk (3.5% fat)
• 500 g veal mince
• 8 waxy potatoes
• 1 egg
• 2 anchovies
• 2 onions
• 1 tsp butter
• 1 bunch parsley
• 1 unwaxed lemon
• salt
• pepper
• 350 ml veal stock
• 2 tbsp butter
• 20 g flour (Type 405)
• 3 tbsp small capers
• 2 tbsp lemon juice
• 125 ml whipping cream
• 125 ml white wine
• 1 tsp sugar
• 2 egg yolks
• 5 sprigs chives

Instructions

1. 1. Peel the potatoes and cut them in half or quarters depending on their size.
2. 2. Place the potato pieces in boiling salted water and cook them for about 25 to 30 minutes until tender.
3. 3. Soak the breadcrumbs in lukewarm milk.
4. 4. Squeeze the soaked breadcrumbs well and add them to a bowl along with the minced meat and the egg.
5. 5. Rinse the anchovy fillets thoroughly and chop them finely.
6. 6. Peel the onions and dice them finely.
7. 7. Heat the butter in a pan and sauté the onions until translucent.
8. 8. Wash the parsley, shake it dry, and chop it finely.
9. 9. Rinse the lemon under hot water, dry it, and grate the zest.
10. 10. Squeeze the juice from the lemon.
11. 11. Add the anchovies, onions, parsley, and lemon zest to the minced meat (keep the juice aside for now).
12. 12. Work the ingredients into a smooth dough.
13. 13. Form about 16 meatballs from the mixture.
14. 14. Bring the broth to a boil.
15. 15. Simmer the meatballs gently over medium heat for about 10 minutes.
16. 16. Carefully remove the cooked meatballs from the broth.
17. 17. Heat the butter in a wide pot for the sauce.
18. 18. Sprinkle the flour into the hot butter and sauté it briefly.
19. 19. Stir in the broth gradually into the roux.
20. 20. Stir the capers, lemon juice, cream, and wine into the sauce.
21. 21. Season the sauce with salt, sugar, and pepper.
22. 22. Remove the pot from the heat.
23. 23. Whisk the egg yolk separately.
24. 24. Stir the egg yolk into the finished sauce, but do not let the sauce boil afterwards.
25. 25. Place the meatballs on a platter.
26. 26. Pour the sauce over the meatballs.
27. 27. Add the drained boiled potatoes.
28. 28. Garnish the dish with chives and serve.

Nutrition per serving

• kcal: 641
• Protein: 38 g · Fett/Fat: 32 g · Carbs: 42 g