John Myers
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Königsberger Klopse Light
The perfect königsberger klopse light recipe with a picture and simple step-by-step instructions.
For the pound:
- 1 piece Roll from the day before
- 1 Pc. Onion
- 400 g Tartare
- 1 bunch Parsely
- 2 piece Anchovy fillets
- 1 piece Egg
- Salt pepper
for the broth:
- 500 ml Meatsoup
- 1 piece Onion
- 1 Pc. Bay leaf
- 3 Pc. Cloves
for the sauce:
- 30 g Butter, semi-fat
- 40 g Flour
- 2 tbsp Capers
- 150 ml Milk, low in fat
- Lemon juice
- Salt pepper
- 1 bunch Chives
- Roughly pluck the bun and soak it in warm water for about 10 minutes, then squeeze it out well. Finely chop the parsley, chop the anchovy fillets, finely chop the onion. Mix all ingredients for the dumpling well with your hands and form about 16 balls.
- For the broth, peel the onion and lard it with cloves and bay leaf. Bring the meat stock to the boil in a saucepan, add the peppered onion. Then turn the heat down (should simmer gently, over low heat) and carefully put in the meatballs. Let simmer for about 20 minutes. Then take the dumplings out and keep warm.
- Melt the butter for the sauce, then stir in the flour and sauté a little over medium heat. Measure 400 ml of the broth and gradually pour in, stirring constantly. Then stir in the milk as well. Bring to the boil, then simmer for a few minutes until creamy. Stir in capers. Season to taste with salt, pepper and lemon juice. Then place the dumplings in the sauce. Serve sprinkled with chives.
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