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Königsberger Klopfer (Königsberg Meatballs)
A traditional German dish, Königsberger Klopfer consists of tender meatballs made from ground beef and pork, served in a creamy white wine sauce with a hint of lemon and capers. The dish is often served with boiled potatoes and steamed vegetables, making it a hearty and satisfying meal. The name 'Königsberger' refers to the city of Königsberg, which was once the capital of East Prussia. This classic recipe has been passed down through generations, and its unique flavor profile continues to delight palates to this day.
Time Cook
30
Level
Intermediate
Calories
550
Allergens
Gluten, Dairy, Sulfites
Ingredients
500 g
Ground beef
300 Calories
250 g
Ground pork
200 Calories
1 medium
Onion
40 Calories
2 cloves
Garlic
10 Calories
2 tbsp
All-purpose flour
10 Calories
2 tbsp
Butter
140 Calories
250 ml
White wine
100 Calories
500 ml
Beef broth
100 Calories
100 g
Sour cream
50 Calories
2 tbsp
Lemon juice
10 Calories
1 tbsp
Capers
10 Calories
1 tsp
Salt
0 Calories
1 tsp
Black pepper
0 Calories
1 tbsp
Parsley
10 Calories
Step-by-Step Instructions
1
In a large mixing bowl, combine the ground beef, ground pork, onion, garlic, salt, and black pepper. Mix well with your hands or a wooden spoon until just combined. Be careful not to overmix.
2
Using your hands, shape the meat mixture into small meatballs, about 1 1/2 inches (3.8 cm) in diameter. You should end up with around 20-25 meatballs.
3
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove the meatballs from the skillet and set them aside on a plate.
4
In the same skillet, add the remaining 1 tablespoon of butter. Once melted, add the flour and cook for 1-2 minutes, stirring constantly. The mixture should be lightly golden and have a nutty aroma.
5
Gradually add the white wine to the skillet, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook until it has reduced by half, about 2-3 minutes.
6
Add the beef broth to the skillet and bring the mixture to a simmer. Cook until the sauce has thickened slightly, about 5-7 minutes. Season with salt and black pepper to taste.
7
Add the sour cream to the skillet and stir to combine. Cook for an additional 1-2 minutes, until the sauce has heated through. Stir in the lemon juice, capers, and chopped parsley.
8
Add the cooked meatballs to the skillet and simmer in the sauce for 2-3 minutes, until heated through. Serve the Königsberger Klopfer hot, garnished with additional parsley and a dollop of sour cream if desired.
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