Königsberger Klopse WITHOUT capers! This is how you conjure up the classic without the sharp and sour berries

For many, capers belong in Königsberger Klopse – but the meatballs can also be cooked without. Try this recipe … image / Westend61

There are dishes that everyone simply loves – but opinions differ on some of the ingredients. In Asian cuisine, it is the coriander that tastes good to some but makes the food inedible to others. And there are also such additions in German cuisine. For example, the caprice in Königsberger Klopsen! Some love them, for them their taste is part of the dish. Others prefer not to. Here is a recipe for the meatballs that does not require any capers at all.

Recipe for Königsberger Klopse without capers: This is what you need

By the way: did you know what capers really are? These are flower buds of various capers. They actually taste bitter, but are pickled in, for example, vinegar, oil or brine, which gives them a sour-spicy taste. A dozen varieties of capers shrubs grow in the Mediterranean area. They actually belong in the sauce of Königsberger Klopsen – but this recipe can do without them.

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You will need: 1 kilo of minced meat, 2 onions, 2 eggs, 4 tablespoons flour, 2 tablespoons butter, 3 bay leaves, salt and pepper

Here’s how it works: Peel the onion. Dice one finely and quarter the other. Season the ground beef generously in a bowl with salt and pepper. Add an egg and add the chopped onion. Knead everything with your hands to a smooth mass. Shape into balls and set aside.

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Boil water in a large saucepan and add plenty of salt. Add bay leaves and onion pieces and bring to the boil. When the water boils, carefully drop the dumplings into the water with a slotted spoon. Simmer until the meatballs float to the surface – then they are done. Remove and set aside again.

Königsberger Klopse without capers: This is how the dish works without the berries

Melt the butter in a second saucepan and dust over the flour. Stir well and sweat the flour with it. Gradually pour in the Klops broth to create a creamy sauce. She should still be a little slim. Then beat the remaining egg and stir quickly into the sauce until it has thickened and reached the desired consistency.

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If you want, you can add a little vinegar and sugar to the sauce to make it sweet and sour. Then put the meatballs in the sauce and let them warm up again. This goes well with boiled potatoes. Have a nice meal!

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