K Nigsberger Klopse

Klopse is a traditional dish from East Prussia, which is now part of Russia, Poland, and Lithuania. The dish is also known as Königsberger Klopse or Königsberg meatballs in English.

The dish consists of small meatballs made from a mixture of ground meat, usually beef, pork, or a combination of the two, and they are usually served in a creamy sauce.

The meatballs are typically served with a side of potatoes, vegetables, or rice.

Königsberger Klopse has a long history, dating back to the time of the Teutonic Knights. According to legend, the dish was created by a cook named Schimanowski in the 14th century.

The recipe for Königsberger Klopse has been passed down through generations and has been influenced by various cultures, including German, Polish, and Russian cuisine.

Here is a recipe for Königsberger Klopse:

Ingredients:

Instructions:

1. Mix together in a large mixing bowl, the ground beef, ground pork, onion, carrot, egg, breadcrumbs, salt, and pepper.

2. Use your hands to shape the mixture into small balls.

3. Bring a large pot of salted water to a boil. Carefully drop the meatballs into the boiling water and cook for about 10 minutes, or until they float to the surface.

4. Remove the meatballs from the pot using a slotted spoon and drain off any excess water.

5. Melt the butter in a large skillet over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly.

6. Gradually add the heavy cream, whisking constantly, and cook until the sauce thickens.

7. Add the cooked meatballs to the sauce and stir to coat. Season with salt and.pepper to taste.

8. Garnish with lemon wedges and chopped parsley, if desired, and serve with boiled potatoes or rice.

Enjoy your delicious Königsberger Klopse!