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German Königsberger Klopse (Tender Veal Meatballs in Silky Lemon-Caper Velouté)
Historic East Prussian culinary treasure: tender poached meatballs of minced veal subtly seasoned with anchovy paste and lemon zest, bathed in a velvety white sauce dotted with tangy capers.
Prep
20 min
Cook
25 min
Total
45 min
Ingredients
servings
4
- Ground veal (or veal/pork blend)500 g
- Stale white roll, soaked in water and squeezed dry60 g
- Fresh egg1 pc
- Anchovy fillets, minced into fine paste3 pc
- Yellow onion, minced very fine1 pc
- Capers in brine, drained (reserve 1 tbsp brine)3 tbsp
- Unsalted butter40 g
- All-purpose flour for roux35 g
- Heavy cream100 ml
- Fresh lemon juice1 ½ tbsp
Preparation Steps
1
Combine ground veal, squeezed roll, egg, minced onion, anchovy paste, and salt; form into 12 smooth round meatballs.
8 min timer
2
Bring 1 liter seasoned broth to a low simmer; gently poach meatballs for 12-14 minutes until cooked through. Remove with slotted spoon.
14 min timer
3
Melt butter in saucepan, stir in flour 1 min; whisk in 500ml warm poaching broth, cream, capers, brine, and lemon juice.
5 min timer
4
Slide meatballs into creamy caper sauce, heat gently 2 minutes and serve hot with boiled potatoes and pickled beets.
2 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
420
Protein
31g
Carbohydrates
18g
Fat
26g
Allergens
GlutenEggsFishMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional European Culinary Archives / USDA Public Domain Database (United States Department of Agriculture (USDA) & European Gastronomic Heritage Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
