Traditional German "Königsberger Klopse" with Potatoes

Recipe for salty-sour meatballs with a creamy sauce, soft steamed potatoes and crunchy fried capers

”Königsberger Klopse” are a traditional German recipe. The capers and anchovies give the sauce and the meatballs a delicious sour and special flavour. For a classic accompaniment you can serve potatoes. Perfect as a main course in your restaurant.

120 minutes

For 10 people

INGREDIENTS (10 portions)

For the “Königsberger Klopse”
1.3 kg minced veal or beef (shoulder or chest)
70 g capers 
60 g anchovies 
100-150 g white bread
200 ml Oldenburger Fullcream Milk, 3.5% fat
4 eggs
a bunch of parsley
2 onions
2 tsp freshly ground black pepper
a pinch of sea salt 

For the Sauce
6-8 tbsp Oldenburger Butter, unsalted
4-6 tbsp flour
2.5 l vegetable stock
500 ml Oldenburger Whipping Cream, 30% fat
3 bay leaves
piment
2 lemons
1 stick of leek
50 ml Noilly Prat (French vermouth)

2.25 kg potatoes
50 g capers
oil, for frying

INSTRUCTIONS

A traditional German dish with the unique flavour of capers and anchovies in a cream sauce. Your guests will love it.

Preparation
Dice the bread, put it in a bowl, add some Oldenburger Milk and let the mixture rest for a couple of minutes. Peel the onions and cut in small pieces. Wash the parsley, pat dry and cut finely. Cut the anchovies and the capers finely. Boil the potatoes. Chop off the bottom and top from leek, cut lengthwise and wash. Slice leek finely. Halve the lemon and press the juice out of it. Bring another pot with vegetable stock to a boil. Set the deep fryer at 180 °C (if you don’t have a fryer, use a pot instead).

The “Königsberger Klopse”
Put some Oldenburger Butter and the onion cubes in a saucepan and saute until glassy. Squeeze the bread, put it in a large bowl and add the onions, capers, anchovies, parsley, grounded black pepper and the eggs. Mix well and make 30 small balls out of the mass. Put the meat balls in the pot with the hot vegetable stock and let rest until they float on the surface.

The Sauce
Make a roux from Oldenburger Butter and flour. Add vegetable stock, piment, leek, bay leaves, Noilly Prat, lemon juice, the Oldenburger Cream and mix well. Let it simmer for about 15-20 minutes. When the sauce has reached the desired consistency, add the “Königsberger Dumplings”. 

The Potatoes
Peel the cooked potatoes, cut them into bite-sized pieces and season with salt and parsley.

The Capers
Pat the capers dry and fry them in a deep fryer.

The Final Touch
Season the sauce with lemon juice and garnish the dish with the fried capers.

TIPS FROM CHEF TO CHEF

01.Cooking Cream has a fat content of only 20% thus making a creamy and smooth, yet light sauce. It is ideal for cooking as the cream does not curdle even when you add acid.

02. You can use an ice cream scoop for forming the balls. Then you have similar sized “Königsberger Dumplings”.