Königsberger Klopse (East Prussia)
Time
Total preparation time: 1 hr.
Land of dark forests and crystalline lakes ...
Do you know that? No? The hymn of East Prussia. And the meatballs are according to my Uromma recipe. It came from Olsztyn.
Should I write it like this: Take ... nope, I will not do it. I'll do it, step by step. What you need, you read in the text, but not with very precise quantities. Something like that. Just as Omma selich did that.
Well, first you mix minced meat. Actually anchovies come in, but if necessary it does anchovy paste. So on a pound of minced meat about 60-70 g. Minced meat, of course, unseasoned. No Mett. Beef or pig, that's it. Or both. Then a finely chopped onion comes in. An egg! Owei! Of course without a shell. Some pepper. Some marjoram. Some salt, but please be careful! The anchovy paste is already very salty. A little breadcrumbs (or a soaked and well-expressed bread roll).
The whole thing through. Ihhhhhh ... with my hands? With the hands. So what? Shape balls. Also with your hands. Evenly tall.
And now it goes on. Fry a small onion in chopped butter in some butter. Then broth comes on it. I'm for a good, home-cooked chicken broth. That's how I did it. But it is also possible to take a good grained, jaaaa, the one that does not require yeast extract and glutamate. The food is expensive. But after all, you want to eat just as well as I do. One, two bay leaves to it. Two, three juniper berries. Pepper or peppercorns. Cook well. Then take a sip of white wine. That's what the Ostpreusse does. Not just Uromma, Vatter also came from East Prussia. Konigsberg. There, where the meatballs come from.
Continue. Carefully pour the fresh meatballs into the boiling broth and simmer for 15, 20 minutes. They are done when they swim up. You know that about potato dumplings.
So, now the knock out, set aside. In a suitable pot, melt a piece of butter, then sauté one or two tablespoons of flour in it. Always stir well, then there is no lump. Then you sift the broth on it. So much so that a creamy sauce arises. Boil briefly. This is done so that the sauce does not taste like flour. Some sweet cream on it. We want a light sauce. Half a spoonful of mustard. And capers. Do you know? These are the boogers that swim so greenish in the glass. No argument, it's easy. With the liquid that is in the glass. Spoon dipping in the sauce. Does it taste good? Or does it still need salt? Or pepper? No? Then eat well.
Klopse wierder purely there and only let it go until the boiled potatoes are ready. You can still swing in bissi butter and season with freshly chopped parsley bissi. Finished? Finished.
So, and now let it taste you.
