A classic German comfort food featuring tender, savory meatballs poached in a flavorful broth and served in a rich, creamy white sauce studded with tangy capers. A beloved dish that's surprisingly easy to make at home.
Prep20 min
Cook35 min
Soak5 min
Servings4
Serving size: 3 meatballs(3 meatballs with about 3/4 cup sauce)
862cal
45gprotein
59gcarbs
Ingredients
340 g Ground Beef (80/20 lean to fat ratio recommended)
340 g Ground Pork
1 piece Stale White Bread Roll (About 50g. Alternatively, use 1/2 cup plain breadcrumbs.)
Perfectly tender boiled potatoes, a simple and versatile side dish. They're a fantastic base for salads, mashed potatoes, or can be enjoyed on their own with a bit of butter and salt. Ready in under 30 minutes!
Earthy roasted beets, creamy goat cheese, and crunchy candied walnuts tossed with fresh arugula. A simple yet elegant salad with a tangy balsamic vinaigrette that's perfect for any occasion.
About Königsberger Klopse, Boiled Potatoes and Beet and Goat Cheese Salad
Melt-in-mouth meatballs in creamy caper sauce with simple potatoes & fresh beet salad. A protein-packed delight!
This german_american dish is perfect for dinner. With 1483.45 calories and 60.32g of protein per serving, it's a nutritious choice for your meal plan.
59gfat
Water
(For poaching broth)
1 piece Bay Leaf
5 piece Allspice Berries (Whole)
6 piece Black Peppercorns (Whole)
3 tbsp Unsalted Butter
3 tbsp All-Purpose Flour
120 ml Heavy Cream
3 tbsp Capers (Drained)
2 tbsp Lemon Juice (Freshly squeezed)
0.5 tsp Sugar (Helps balance the acidity)
2 tbsp Fresh Parsley (Chopped, for garnish)
Instructions
1
Prepare the Meatball Mixture
If using a bread roll, soak it in a small bowl of water for 5 minutes. Squeeze out all excess water until it's just damp and crumble it.
In a large bowl, combine the ground beef, ground pork, soaked bread (or breadcrumbs), finely chopped onion, egg, anchovy paste, 1 tsp salt, and 0.5 tsp black pepper.
Using your hands, gently mix the ingredients until just combined. Overmixing can result in tough meatballs.
2
Form and Poach the Meatballs
With wet hands to prevent sticking, form the mixture into 12 evenly-sized meatballs, about 2 inches (5 cm) in diameter.
In a large pot or Dutch oven, bring 1.5 liters of water to a gentle simmer over medium heat. Add the bay leaf, allspice berries, and whole peppercorns.
Carefully lower the meatballs into the simmering water. Ensure the water does not boil vigorously. Poach for 15-20 minutes, until the meatballs are cooked through and float to the surface.
Using a slotted spoon, remove the cooked meatballs and set them aside on a plate. Strain the poaching liquid through a fine-mesh sieve and reserve at least 3 cups (720 ml). Discard the solids.
3
Make the Creamy Caper Sauce
In a clean large saucepan or pot, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a pale, nutty-smelling roux.
Gradually pour in 3 cups of the reserved hot poaching liquid, whisking constantly and vigorously to prevent lumps. Add the first cup in small splashes until smooth before adding the rest.
Bring the sauce to a simmer and cook for 5-7 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon.
Reduce the heat to low. Stir in the heavy cream, drained capers, fresh lemon juice, and sugar. Season with the remaining 0.5 tsp salt and 0.25 tsp pepper. Taste and adjust seasoning if necessary.
4
Combine and Serve
Gently return the poached meatballs to the sauce.
Simmer on low for another 2-3 minutes to heat the meatballs through. Avoid boiling the sauce after the cream has been added.
Serve hot, garnished with fresh chopped parsley. This dish is traditionally served with boiled potatoes, rice, or egg noodles.
175cal
5gprotein
40gcarbs
0gfat
Ingredients
2 lb Yukon Gold Potatoes (Or Russet potatoes, scrubbed and cut into uniform 2-inch pieces)
8 cup Water (Or enough to cover potatoes by 1-2 inches)
1 tbsp Salt (For the boiling water)
Instructions
1
Prepare the potatoes. Wash the potatoes thoroughly under cool running water. You can peel them or leave the skin on for more nutrients and fiber. If using larger potatoes, cut them into uniform 2-inch chunks to ensure they all cook at the same rate.
2
Start in cold water. Place the prepared potatoes in a large pot or Dutch oven. Add the salt, then pour in enough cold water to cover the potatoes by at least 1-2 inches. Starting with cold water is crucial as it helps the potatoes cook evenly from the inside out.
3
Bring to a boil, then simmer. Place the pot over high heat and bring the water to a rolling boil, which should take about 5-7 minutes. Once it's boiling, immediately reduce the heat to medium-low to maintain a gentle, steady simmer.
4
Cook until tender. Let the potatoes simmer for 15-20 minutes. The exact time will depend on the size and type of your potatoes. Start checking for doneness at the 15-minute mark by piercing a potato with the tip of a paring knife or a fork. It is ready when the utensil slides in easily with no resistance.
5
Drain and dry the potatoes. Once tender, carefully drain the potatoes in a colander. For a fluffier texture, return the drained potatoes to the hot, empty pot and place it back on the warm burner (with the heat turned off) for 1-2 minutes. Gently shake the pot to help evaporate any remaining surface moisture.
6
Serve immediately. The potatoes are now ready. Serve them hot, tossed with butter, fresh herbs like parsley or chives, and a sprinkle of black pepper, or use them as the base for your favorite potato salad or mashed potatoes recipe.
Wash and trim the beets. Place them on a large piece of aluminum foil.
Drizzle with 30 ml (2 tbsp) of olive oil and season with 2 g (1/2 tsp) salt and 1 g (1/4 tsp) black pepper. Toss to coat.
Wrap the beets tightly in the foil to create a sealed packet and place on a baking sheet.
Roast for 45-60 minutes, or until they are tender and easily pierced with a fork.
Allow the beets to cool for 10-15 minutes, or until cool enough to handle. Use a paper towel to rub off the skins, which should slide off easily. Cut into 1-inch cubes.
2
Candy the Walnuts
While the beets are roasting, melt the butter in a small skillet over medium heat.
Add the walnuts and brown sugar. Cook, stirring constantly, for 2-3 minutes until the sugar melts and coats the walnuts in a glossy glaze.
Immediately transfer the candied walnuts to a piece of parchment paper, spreading them in a single layer to prevent clumping as they cool.
In a small bowl or jar, combine the balsamic vinegar, dijon mustard, honey, minced shallot, remaining 2 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper.
Whisk or shake vigorously to combine.
While whisking continuously, slowly drizzle in the remaining 45 ml (3 tbsp) of olive oil until the dressing is smooth and emulsified.
4
Assemble the Salad
In a large salad bowl, combine the arugula, roasted beet cubes, and about half of the cooled candied walnuts.
Drizzle with about half of the vinaigrette and toss gently to coat.
Divide the salad among four plates. Crumble the chilled goat cheese over each serving and top with the remaining candied walnuts.
Serve immediately, with extra dressing on the side.
