Today I am sharing another German recipe with you. It is one of my favourite ones my granny used to make when I came from school. I was so excited to come from school when I knew she made it.
Königsberger Klopse, also known as Soßklopse, are a Prussian specialty of meatballs in a white sauce with capers.
1 roll (from the day before)
4 tpsp butter
1 liter of beef stock
2 tbsp flour
200g fresh cream
80 g capers
2 tbsp lemon juice
How to prepare
Soak the roll in some hot water and squeeze it after to get rid of an excess water. Peal the shallots, cut them into fine dices and saute them until glassy. Next wash the lemon under hot water and grate off a teaspoon of the lemon.
Mix the mince with the roll, shallots and eggs and season it with the lemon, salt and pepper. Mix the dough well and form small dumplins.
Bring the stock to boil and cook the dumplins under low heat for 20 minutes.
Heat the rest of the butter and saute the flour in it.While stirring add as much of the stock until it creates a creamy sauce. Cook for 5 minutes, then add the fresh cream and capers. Season with 1 or 2 table spoons of lemon juice and steep the dumplings in it for a further 10 minutes.
Personally I like it eating it with rice but a lot of people have it with potatoes, so that’s completely up to you.