Brandenburger Königsberger Klopse (Brandenburg Königsberger Meatballs)
Brandenburg Königsberger Meatballs (Brandenburger Königsberger Klopse) is a traditional dish from the Brandenburg cuisine, featuring tender meatballs in a creamy caper sauce.
Ingredients
- 500g ground beef
- 1 onion, finely chopped
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 2 cups beef broth
- 1/2 cup heavy cream
- 2 tbsp capers
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 lemon, sliced for garnish
Instructions
- In a bowl, combine the ground beef, chopped onion, breadcrumbs, milk, egg, salt, pepper, and nutmeg. Mix until well combined.
- Shape the mixture into meatballs, about 1.5 inches in diameter.
- In a large pot, bring the beef broth to a simmer. Carefully add the meatballs and cook for 15-20 minutes, or until cooked through.
- Remove the meatballs from the pot and set aside. Reserve the beef broth for the sauce.
- In a separate pan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for 2-3 minutes.
- Gradually whisk in the reserved beef broth, then add the heavy cream and capers. Simmer the sauce until it thickens, about 5-7 minutes.
- Return the meatballs to the pot and heat through in the sauce.
- Serve the Brandenburg Königsberger Meatballs with a slice of lemon on top.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot Mixing bowl Whisk Saucepan Wooden spoon
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the Brandenburg Königsberger Meatballs with boiled potatoes or buttered noodles.
Tips & tricks
For a richer flavor, you can use a combination of ground beef and ground pork for the meatballs.
Cost
$15