Königsberger Klopse – Meat Dumpling Recipe

A popular dish in Northern Germany, with abundant use in Berlin pubs, particularly. Much simpler than one might think based on the ingredients.

Difficulty: Moderate.
Preparation time: 50 minutes
Servings: 4.

Ingredients:

• 1 stale bread roll (in a pinch, use breadcrumbs, 3/4 cup)
• 1/2 cup milk
• 1 pound ground meat, preferably half pork, half beef
• 1 small, finely chopped onion
• 4 finely chopped anchovy filets
• 1 egg
• 1 tablespoon butter (unsalted)
• Salt and pepper, to taste
• 4 cups meat stock
• 2 tablespoons flour
• 3 tablespoons capers
• 2 tablespoons lemon juice
• Pinch of sugar
• 2 egg yolks
• 1/2 cup heavy cream, or light sour cream
• 1 tablespoon chopped parsley

Preparation:

1. If using, cut bread into pieces, soak bread (or breadcrumbs) in milk for 15 minutes, and then squeeze out the liquid. Mix bread with meat, onion, anchovy filets, egg, and salt and pepper.  You can also process all of the ingredients in a food processor or blender to thoroughly mix in the anchovies.  Shape into small meatballs.
2. Bring the stock to a boil, add the meatballs, turn down heat to a simmer, and let cook for about 15 minutes. Remove the meatballs and sieve the stock.
3. Melt butter and blend in the flour, browning lightly, then gradually pour in three cups of stock, whisking constantly. Mix in the capers. Reduce heat and simmer for about ten minutes. Add meatballs and reheat slowly, careful not to bring the sauce to a boil.
4. Season as desired with lemon, salt, pepper, and sugar.
5. Whisk together egg yolks and cream. Slowly stir into sauce. Sprinkle parsley on top and serve with boiled potatoes.