John Myers
Koenigsberger Klopse with Rice
The perfect koenigsberger klopse with rice recipe with a picture and simple step-by-step instructions.
- 2 Fresh shallots
- 500 ml Milk
- 0,5 bunch Parsley
- 1 Bun old
- 500 g Ground beef
- Salt and pepper
- 1 liter Water
- 3 Bay leaves
- 250 g Rice
- 1 tbsp Butter
- 2 tbsp Flour
- 1 tsp Granular broth
- 1 Lemon untreated
- 2 tbsp Pickled capers
- Freshly grated nutmeg
- 1 Peel the shallot, dice finely and bring to the boil with 100 ml milk. Pluck parsley leaves and chop. Cut the rolls into thin slices, pour the hot shallot milk over them. Let soak for 5 minutes. Knead the prepared ingredients with the minced meat, season with salt and pepper. Form approx. 12 balls from them.
- Bring about 1 liter of water with bay leaves to the boil, add salt and simmer the meatballs over a low heat for 15 minutes.
- In the meantime, cook the rice according to the instructions on the packet. Peel and dice the remaining shallot, fry in a saucepan in hot butter until translucent. Dust the flour and sweat. Pour in the remaining milk (400 ml) and heat while stirring. Remove the meatballs from the stock. Pour 300 ml stock through a sieve into the roux. Season with granulated stock, salt and pepper.
- Cut the lemon in half, squeeze one half and cut the other half into wedges. Add the balls and capers to the sauce, leave to stand for 5 minutes. Season with lemon juice and nutmeg. Serve rice with Königsberger Klopse on plates garnished with lemon wedges and bay leaves.
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