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Königsberger Klops (German Meatballs)

  • 30m Prep Time
  • 30m Cook Time
  • 1h 0mReady In

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  • Cuisine : German
  • Course : Dinner

About twenty 2-inch meatballs Sometimes we all need to be coddled by a meal’s warm embrace. Think of it as caloric self-care. Smothered meatballs and bread crumb–topped egg noodles is old-fashioned German comfort food. Be well! For the best flavor, do not let veal exceed one-quarter of the ground meat used.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • One 1-inch-thick slice bread
  • Water, milk, or stock to cover
  • 1 ½ pounds ground beef, veal, pork, or a combination
  • 2 large eggs
  • 1 tablespoon butter
  • 1 medium onion, finely chopped
  • 3 tablespoons chopped parsley
  • 1 ¼ teaspoons salt
  • ¼ teaspoon sweet paprika
  • Finely grated zest of 1 lemon
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce, or 2 anchovies, minced
  • (A small grating of nutmeg)
  • 5 cups chicken or vegetable stock
  • 1
    • Fat from the pan drippings or butter to make 2 tablespoons
    • 1 to 2 tablespoons all-purpose flour (the larger amount for a thicker sauce)
    • The degreased pan juices plus enough stock, wine, beer, cream, milk, or water to make 1 cup
    • Salt and black pepper
    • (Minced fresh or crumbled dried herbs, such as thyme, rosemary, or sage)
    • (Finely grated lemon zest or lemon juice)
    Sub-recipe steps
    1. Remove the meat or poultry from the pan, place it on a platter, and keep warm. Pour off all the pan juices, leaving behind or adding: Fat from the pan drippings or butter to make 2 tablespoons
    2. Place the pan over medium-low heat (melt the butter, if using). Gradually whisk in: 1 to 2 tablespoons all-purpose flour (the larger amount for a thicker sauce)
    3. Cook, whisking constantly, until the roux is smooth and the flour is nutty and fragrant, about 5 minutes. Gradually whisk in: The degreased pan juices plus enough stock, wine, beer, cream, milk, or water to make 1 cup
    4. Simmer gently until thickened, up to 10 minutes. Season to taste with: Salt and black pepper; (Minced fresh or crumbled dried herbs, such as thyme, rosemary, or sage); (Finely grated lemon zest or lemon juice)
    5. Strain the gravy, if desired, and reheat before serving.
  • 2 tablespoons capers, chopped pickles, or sour cream
  • 2 tablespoons chopped parsley
  • 1
    • 1½ cups all-purpose flour
    • ¾ teaspoon salt
    • ½ teaspoon baking powder
    • Pinch of grated or ground nutmeg
    • 2 large eggs
    • ½ cup water or milk
    • 6 cups salted water or chicken stock or broth
    • ¼ cup grated mild cheese, such as Swiss, Emmentaler, or Gouda
    Sub-recipe steps
    1. Combine in a bowl: 1½ cups all-purpose flour; ¾ teaspoon salt; ½ teaspoon baking powder; Pinch of grated or ground nutmeg
    2. Beat together in a small bowl: 2 large eggs; ½ cup water or milk
    3. Add to the flour mixture. Beat well with a wooden spoon to create a fairly elastic batter. Bring to a simmer in a large saucepan: 6 cups salted water or chicken stock or broth
    4. Drop small bits of the batter from a spoon into the bubbling liquid, or force the batter through a colander, potato ricer, or spätzle maker to produce strands of dough that will puff into irregular shapes. The spätzle are done when they float to the surface. They should be delicate, light, and slightly chewy. If the first few taste heavy and dense, add a few more drops of water or milk to the batter before continuing. Lift the cooked spätzle from the saucepan with a strainer or slotted spoon. Serve sprinkled with: Melted butter or ⅓ cup Browned or Buttered Bread Crumbs
    5. Or transfer to a shallow broilerproof baking dish and preheat the broiler. Top the spätzle with: ¼ cup grated mild cheese, such as Swiss, Emmentaler, or Gouda
    6. Broil until the cheese is melted, about 1 minute.
  • 1
    • 4 tablespoons (½ stick) butter, olive oil, or a combination
    • (1 or 2 garlic cloves, lightly smashed)
    • 1 cup dry bread crumbs or panko or 1 ½ cups soft bread crumbs
    • ½ teaspoon salt
    Sub-recipe steps
    1. Heat in a skillet over medium heat: 4 tablespoons (½ stick) butter, olive oil, or a combination
    2. If desired, reduce the heat to low, add, and cook for 5 minutes: (1 or 2 garlic cloves, lightly smashed)
    3. Remove the garlic from the pan. Increase the heat to medium and stir in: 1 cup dry bread crumbs or panko or 1 ½ cups soft bread crumbs; ½ teaspoon salt
    4. Cook, stirring occasionally, until the crumbs turn golden brown. If desired, mince the cooked garlic cloves and stir into the crumbs.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • One 1-inch-thick slice bread
  • Water, milk, or stock to cover
  • 1 ½ pounds ground beef, veal, pork, or a combination
  • 2 large eggs
  • 1 tablespoon butter
  • 1 medium onion, finely chopped
  • 3 tablespoons chopped parsley
  • 1 ¼ teaspoons salt
  • ¼ teaspoon sweet paprika
  • Finely grated zest of 1 lemon
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce, or 2 anchovies, minced
  • (A small grating of nutmeg)
  • 5 cups chicken or vegetable stock
  • 1 Basic Pan Gravy, using 10 tablespoons butter, ⅔ cup all-purpose flour, and all of the reserved stock
  • 2 tablespoons capers, chopped pickles, or sour cream
  • 2 tablespoons chopped parsley
  • 1 Cooked egg noodles or Spätzle
  • 1 Buttered Bread Crumbs

Let's Cook

  1. Step 1.

    Combine and let soak in a bowl: One 1-inch-thick slice bread; Water, milk, or stock to cover

  2. Step 2.

    In another bowl, have ready: 1 ½ pounds ground beef, veal, pork, or a combination

  3. Step 3.

    Beat well and add to the meat: 2 large eggs

  4. Step 4.

    Melt in a medium skillet over medium heat: 1 tablespoon butter

  5. Step 5.

    Add and sauté until golden, about 8 minutes: 1 medium onion, finely chopped

  6. Step 6.

    Add the sautéed onion to the meat. Wring the liquid from the soaked bread, tear it into little pieces, and add to the meat. Add: 3 tablespoons chopped parsley; 1 ¼ teaspoons salt; ¼ teaspoon sweet paprika; Finely grated zest of 1 lemon; 1 teaspoon lemon juice; 1 teaspoon Worcestershire sauce, or 2 anchovies, minced; (A small grating of nutmeg)

  7. Step 7.

    Combine the ingredients lightly with your hands. Shape lightly into 2-inch balls. Bring to a simmer in a large saucepan: 5 cups chicken or vegetable stock

  8. Step 8.

    Drop the meatballs in, cover, and simmer for 15 minutes. Remove the meatballs from the stock with a slotted spoon and transfer the stock to a bowl. In the same pan, make: Basic Pan Gravy, using 10 tablespoons butter, ⅔ cup all-purpose flour, and all of the reserved stock

  9. Step 9.

    Cook and stir the gravy until smooth. Add: 2 tablespoons capers, chopped pickles, or sour cream; 2 tablespoons chopped parsley

  10. Step 10.

    Add the meatballs to the gravy and cook to reheat. Serve with a platter of: Cooked egg noodles or Spätzle

  11. Step 11.

    Cover generously with: Buttered Bread Crumbs

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