* 1 kg | 2 lb ground Pork/Beef
* 120 ml | 1/2 cup Beef Broth
* 2 thick slices stale bread torn
* 1 large white onion
* 1 tbsp chopped parsley plus extra for garnish
* 1 tsp sweet paprika
* 1 tsp garlic powder
* 1 tsp salt
* 1 tsp fresh ground pepper
* 1 egg beaten
1. Add 1/2 cup broth to bread to soak.
2. In food processor chop the onion
3. Add all the meatball ingredients except the meat and the egg
4. Blitz until a nice paste
5. In a large bowl tear apart the meat
6. Add the bread paste and egg and fold together. Don’t overwork the mix.
7. Form 50 grams balls and bake at 350F until color starts. Don’t overcook. See notes.
8. If freezing allow to cool completely and place the whole sheet the freezer.
9. Once balls are hard move to a zip lock. Enjoy meatballs all month.
**Simmer Liquid**
* 1 cup beef broth
* 1/2 tbsp black pepper corns
* 1 bay leaf
1. Add as many meatballs you want (4 in the case) to the simmer broth
2. Heat slowly and don’t overcook.
3. Strain the simmer liquid and top off with broth to get a full cup
4. Keep meatballs warm until service
**Caper Sauce**
* 1 tbsp Flour
* 1 tbsp Butter
* 250 ml | 1 cup Strained Simmer Liquid
* 120 ml | 1/2 cup Cream
* 1 tsp Lemon Juice
* 1 tbsp Capers with a touch of brine
* White Pepper to taste
1. Heat 1 tbsp butter until bubbles stop (don’t brown)
2. Add 1 tbsp flour and cook until tan
3. Whisk in the simmer liquid and reduce to half volume
4. Add capers, lemon juice and cream
5. Simmer for a few minutes
**Egg Noodles**
* 100 g | 1/4 lb Extra Wide Egg Noodles
* 1/2 tbsp Butter
* 1/4 tsp Salt
1. Cook noodles in salted water
2. Drain and add butter and salt
3. Cover and warm until service
**Notes:**
* The ground meat was bought mixed 50/50 and 80/20 Lean/Fat
* I used 2 seeded rye heels for the bread. Yum!
* I baked and froze 24 meatballs for later use rather than the standard simmer raw.
* I pulled 4 meatballs from the freezer and simmered them
* Other starch options include buttered potatoes, spätzle or rice
2 Comments
# Königsberger Klopse
**Meatballs**
* 1 kg | 2 lb ground Pork/Beef
* 120 ml | 1/2 cup Beef Broth
* 2 thick slices stale bread torn
* 1 large white onion
* 1 tbsp chopped parsley plus extra for garnish
* 1 tsp sweet paprika
* 1 tsp garlic powder
* 1 tsp salt
* 1 tsp fresh ground pepper
* 1 egg beaten
1. Add 1/2 cup broth to bread to soak.
2. In food processor chop the onion
3. Add all the meatball ingredients except the meat and the egg
4. Blitz until a nice paste
5. In a large bowl tear apart the meat
6. Add the bread paste and egg and fold together. Don’t overwork the mix.
7. Form 50 grams balls and bake at 350F until color starts. Don’t overcook. See notes.
8. If freezing allow to cool completely and place the whole sheet the freezer.
9. Once balls are hard move to a zip lock. Enjoy meatballs all month.
**Simmer Liquid**
* 1 cup beef broth
* 1/2 tbsp black pepper corns
* 1 bay leaf
1. Add as many meatballs you want (4 in the case) to the simmer broth
2. Heat slowly and don’t overcook.
3. Strain the simmer liquid and top off with broth to get a full cup
4. Keep meatballs warm until service
**Caper Sauce**
* 1 tbsp Flour
* 1 tbsp Butter
* 250 ml | 1 cup Strained Simmer Liquid
* 120 ml | 1/2 cup Cream
* 1 tsp Lemon Juice
* 1 tbsp Capers with a touch of brine
* White Pepper to taste
1. Heat 1 tbsp butter until bubbles stop (don’t brown)
2. Add 1 tbsp flour and cook until tan
3. Whisk in the simmer liquid and reduce to half volume
4. Add capers, lemon juice and cream
5. Simmer for a few minutes
**Egg Noodles**
* 100 g | 1/4 lb Extra Wide Egg Noodles
* 1/2 tbsp Butter
* 1/4 tsp Salt
1. Cook noodles in salted water
2. Drain and add butter and salt
3. Cover and warm until service
**Notes:**
* The ground meat was bought mixed 50/50 and 80/20 Lean/Fat
* I used 2 seeded rye heels for the bread. Yum!
* I baked and froze 24 meatballs for later use rather than the standard simmer raw.
* I pulled 4 meatballs from the freezer and simmered them
* Other starch options include buttered potatoes, spätzle or rice
[More images at r/GermanRecipes](https://www.reddit.com/r/GermanRecipes/comments/1t5b44s/k%C3%B6nigsberger_klopse_german_meatballs_with_caper/)
Great stuff if one right, though it needs of course mashed potatoes.