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Königsberger Klopse
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45 min
Knuspr-Küche
Königsberger Klopse gehören zu den beliebtesten Gerichten der traditionellen deutschen Küche. Zarte Hackfleischbällchen werden in einer cremig-säuerlichen Kapernsauce serviert — ein Geschmackserlebnis aus der ostpreußischen Küche, das seit Generationen begeistert. Unser Rezept ist in 45 Minuten fertig und schmeckt am besten mit Salzkartoffeln oder Reis. Einfach, herzhaft und genau richtig für ein gemütliches Mittagessen.
Ingredients
Preparation method
Preparing the meatballs
Soak the bread roll in water for approx. 20 minutes, then squeeze the water out of the bread roll and set it aside.
Finely dice the first onion and knead with minced meat, pepper, salt, egg, and the soaked bread roll. Shape into 10 to 12 meatballs from this mixture.
Halve the second onion and bring to a boil with 2 l of water, the bay leaf, and 1 tbsp salt. Carefully add the meatballs to the water and cook in gently simmering water for 15 to 20 minutes. Then remove the meatballs with a slotted spoon and let them drain. Measure out 1 liter of the remaining cooking water for the caper sauce and pour it through a fine sieve.
Chef's tip
As an authentic side dish for Königsberger Klopse, we recommend boiled potatoes. But mashed potatoes or pickled beetroot also go great with this East Prussian home-cooked classic.
30 min
Under an hour
