Königsberger Klopse

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 150 g fish fillet(s) (herring fillet), marinated in oil, if you like it expensive, use anchovies
• 1 egg(s)
• 2 tsp mustard
• 100 g breadcrumbs
• 80 g butter
• 200 g sour cream
• 100 g flour
• 200 g capers
• 1 small gherkin(s), sliced
• 2 liters of meat broth, instant, or homemade from marrow bones
• 1 tsp lemon(s)
• 2 onions
• 1 tsp horseradish, grated
• salt and pepper
• Caraway seeds
• Thyme
• coriander
• nutmeg
• marjoram

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

in my grandma’s style

Finely chop the herring fillets. Finely chop 1 onion and sauté in a little butter until golden brown. Knead the minced meat, herring, breadcrumbs, onions, the egg, about 30g of flour, the mustard, and 1 tablespoon of the fish oil into a dough. Add seasonings to taste. Using a tablespoon of the meat mixture, cut small flatbreads into pieces, place 2 capers and a slice of pickled cucumber in the center of each, and form into a meatball. Bring the meat broth to a boil and simmer the meatballs gently for 20 minutes over low heat, then keep warm. Finely chop the second onion and fry in the remaining butter until golden brown. Add the remaining flour and make a roux. Pour in 1 liter of the broth. Simmer for about 10 minutes, stirring. Add more broth if desired. Season to taste with horseradish, salt, pepper, caraway, thyme, coriander, nutmeg, and marjoram. Finally, add the sour cream and meatballs. Serve with rice or potatoes.