Does anyone know how to make good Konigberger Klopse, personally ( it's a german meatball recipe).?

Question

konigsberger klopse is a german dish.

Does anyone know a good recipe?

also, does anyone know a good shinitzel recipe too?

pls and thnks

Answer 1

schnitzel is easy.  you want veal or pork schnitzel?  prep of meat is similar.  Slice meat thin, pound slightly and bread it. (Dredge in flour seasoned with lemon pepper, dip into egg wash then into fine crumbs.) Fry quickly on both sides till golden brown and done.  I have seen it served with a thick rich brown gravy mixed with sour cream.

I am German Russian and your request for Konigsberger Klopse I have never heard of.  Can you describe it a bit?  Sometimes things take on a family name or the name changes by region it is from.

Answer 2

No but I make a mean saurbrauten.

Answer 3

Königsberger Klopse - I like them, but it is difficult to give the sauce a "valuable" sour taste the cheap and original way. I never succeded to do it this way.

Spices: capers. Don't take the cheapest -- they have no taste.

My Königsberger Klopse (Königsberger Klopse de luxe).

The Klopse

Take 1/2 minced pork and 1/2 minced beef. together about a pound. Here in Germany you c

an buy "gemischtes Hack". Salt and peper the meat and add a chopped onion, an raw egg s

ome capers and some bread crumbs and stirr the mixtur and add bread crumbs so long up t

o the mixture becomes dry. Then form meat balls with a diameter of about 40 mm (a littl

e more than 1.5 inch)

The cooking "water"

Take a box (1l) of the cheapest sour white wine you can get. It must be sour!!! Make a

mixture of wine and water that is a little bit more sour as you like to drink. It must

be enough to cover your meatballs plus 10 mm ( half an inch). Add 2 laurel leafs, the

marinade of your capers and a quartert onion. Let it boil. Put your meatballs in it. W

hen the meatballs swim they are ok. (Tip:  you have a lot of broth. If you want to free

ze "Königsberger Klopse" you can use the brooth several times. For freezing see later.)

(For teatoolers: you must not be afraid because of the alcohol,it is cooking away.)

The sauce:

Add a cup of cream ( the milk you use for whipped cream) Two tablespoons of sour cream

and one tablespoon of butter and of course all the capers --- the more the better..

Freezing now take the Klopse and the sauce you need for freezing and freeze them.

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Binding the sauce:

Sorry, my english is too worse, I don't have the correct expression for binding.

Binding means thicken the sauce. You can do it the easy way use an "instant sauce binde

r" or "instant potatoe purree" but they always have a side taste they taste a little bi

t like Maggi. The way I bind the sauce: I take some spoons of all purpose wheat flour (

for Europeans type 405) and add some spoons of sunflower oil ( it has nearly no flavour

) mix a dough and after that I add cold water up I have a very fluid "flour water". Tha

t I add slowy and stirring to the sauce upto it has the right consistence.

_______

Defreezing your Klopse

you have to do the same with your frozen sauce. If you do it before freezing, your sauc

e will get lumpy.

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Serving:

Serve your "Königsberger Klops" with boiled potatoes and "Rote Beete".

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The traditional  receipt:

I must declare: When I was a little boy I ate "Königsberger Klopse" from a can and they tasted well. My receipt taste like those. I have never succeeded to cook "Köningsberger Klopse" taste like those the traditional way.

Traditional way: Forget wine, cream and sour cream, take milk and the juice of half a lemon. If you like it??

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Some receipts charge for adding " Sardellen fillets" ( salted anchvois) to the meat balls. I have never tried for they are expensive and only taste like salt. Try it if you like. I cann't imagine that the people in Königsberg could afford that fish.

Greetings from Hamburg, Germany

Heinz

@bubbles: as a german-russian you urgently have to visit Kaliningrad the people there will teach you what "Königsberger Klopse" are.

Here a link to "Königsberger Klopse" for the english speaking.

http://en.wikipedia.org/wiki/K%C3%B6nigs...