Königsberger Klopse with caper sauce
Pork and beef meatballs are gently poached and served with a white wine and caper sauce and parsley potatoes.
Active time1 h
Cooking1 h
Total1 h 15 min
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Ingredients
- 5 g garlic
- 100 g shallots
- 100 g onions
- 15 g fresh parsley
- 700 g waxy potatoes
- 70 g unsalted butter
- 100 g heavy cream
- 50 g raw whole egg
- 600 g mixed minced meat half pork and half beef
- 1200 ml prepared beef stock
- 55 g drained pickled capers
- 20 g wheat flour
- 0.4 g dried bay leaf
- ≈ ¼ tsp ground black pepper
- 5 g fine salt
- 125 ml dry white wine
- 50 g wheat breadcrumbs
- 0.2 g whole cloves
Preparation
Peel the shallots and garlic. Wash and dry the parsley. Chop finely. Crack the eggs into a bowl, beat them and weigh the stated amount without shells. Soften 50 g shallot with the garlic in 14 g butter for about 5 min, then let cool for about 5 min. Mix with minced meat, breadcrumbs, beaten egg, 5 g parsley, 2 g salt and all the pepper. Divide into 16 and shape meatballs about 4 cm in diameter.
5 g garlic100 g shallots15 g fresh parsley70 g unsalted butter50 g raw whole egg600 g mixed minced meat half pork and half beef≈ ¼ tsp ground black pepper5 g fine salt50 g wheat breadcrumbs- knife
- board
- small skillet
- spoon
- bowl
Peel the onion. Put it whole in the stock in a wide saucepan. Enclose only the bay and cloves in a cooking sachet and add it. Bring to a simmer and lower in the meatballs. Poach very gently for about 20 min, without a rolling boil. Check one meatball reaches 75 °C at the centre for 30 s, extending if necessary. Lift the meatballs out with a slotted spoon and keep covered. Remove the onion and aromatic sachet.
100 g onions1200 ml prepared beef stock0.4 g dried bay leaf0.2 g whole cloves- wide saucepan
- large food-safe cooking sachet
- slotted spoon
- probe thermometer
- dish
- lid
While the meatballs poach, peel the potatoes. Cut into similar-sized pieces. Cover with water in another saucepan, add 1 g salt and cook for about 20 min from simmering until tender. Drain, let the steam escape and fold in 28 g butter and 10 g parsley. Keep covered.
700 g waxy potatoes- knife
- board
- saucepan
- colander
- spoon
- lid
Measure 400 ml strained poaching broth for the sauce. Soften the remaining 50 g shallot in 28 g butter in a saucepan for about 5 min. Stir in flour for about 1 min without browning. Whisk in the measured broth and then wine. Simmer for about 5 min. Fold in drained capers, cream and 2 g salt, then the meatballs. Warm gently without a hard boil and serve with the potatoes.
100 g heavy cream55 g drained pickled capers20 g wheat flour125 ml dry white wine- fine sieve
- saucepan
- whisk
- spoon
Allergens
- Celery
- Eggs
- Gluten
- Milk
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration