John Myers
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Königsberger Klopse in Style of My Grandma
The perfect königsberger klopse in style of my grandma recipe with a picture and simple step-by-step instructions.
Knock
- 500 g Minced meat mixed by the butcher of my trust
- 1 piece Egg
- 0,5 piece Rolls old, soaked in milk and well expressed
- 1 tbsp For spicy breadcrumbs,
- 2 piece Freshly diced shallot
- 1 piece Finely chopped green chilli
- 1 pinch Hot pepper
- 1 pinch Sea salt from the mill
- 1 pinch Black pepper from the mill
- 1 some Butter
Caper sauce
- 50 g Butter
- 50 g Sifted flour
- 400 ml Spicy vegetable broth own production
- 250 ml Milk
- 2 tbsp Capers with a little caper liquid
- 1 tbsp Herb vinegar
- 1 pinch Sugar
- 1 some Freshly grated ginger
Parsley potatoes
- 500 g Potato freshly peeled
- 1 some Salt water
- 40 g Butter
- 2 tbsp Freshly chopped parsley smooth
- Klopse: Sweat the shallot cubes and the chilli in a little butter and leave to cool.
- Then mix well with the mince mixture, egg, bread roll, breadcrumbs and spices. Everyone can determine the sharpness of the mince mixture according to their taste. I like it slightly aggravated.
- Now form small dumplings from the minced meat and set aside.
- Capersauce: Melt the butter and slowly stir in the flour and let it brown while stirring.
- Now carefully pour in the broth and stir everything together very slowly.
- Now stir in the milk until it is a creamy sauce. How thick or thin you want the sauce, everyone can create to their taste.
- Now season the sauce with vinegar and sugar to taste. Lemon juice is also delicious instead of vinegar. If you like, you can also add some pepper and salt.
- Finally, add the capers with a little caper liquid to the sauce and bring everything to a boil once.
- Now place the dumplings in the sauce. Put the lid on and let everything simmer gently for about 35 minutes (depending on the thickness of the balls). In the last 5 minutes stir in a little ginger to taste.
- Parsley potatoes: Cut the potatoes in half and cook in salted water until cooked to taste.
- Melt the butter on a low heat, sprinkle with the parsley and heat briefly in the butter.
- Now add the drained potato halves and toss in the parsley butter.
- Put the potatoes in a preheated bowl and serve with the capers sauce.
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