Germany Klopse (Meatballs)
Served at many upscale restaurants, Klopse are actually nothing fancy. These delicious German meatballs are typically served with a rich, velvety sauce, a combination that epitomizes German comfort food. Bacon and anchovies add an extra salty and savory dimension to Klopse, meaning they disappear off the table quickly, and it is very difficult for cooks to save any for leftovers. Recipe Servings: Serves 10
Prep Time
1 hour
Cook Time
45 minutes
Total Time
1 hour 45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Meatballs:- 1 hard bread roll
- 3/4 cup (180 ml) water
- 1 lb (455 g) ground beef
- 1 strip bacon, diced
- 4 anchovies, diced
- 1 small onion, finely chopped
- 1 egg
- 1/2 tsp (3 g) salt
- 1/4 tsp (1.5 g) pepper
- 6 cups (1.4 l) water
- 1/2 tsp (3 g) salt
- 1 bay leaf
- 1 small onion, peeled and halved
- 6 peppercorns
- 1 1/2 Tbsp (23 g) butter
- 1 1/2 Tbsp (12 g) flour
- 1 Tbsp (18 g) capers
- Juice of 1 small lemon
- 1/2 tsp (2.5 ml) brown mustard
- 1 egg yolk
- 1/4 tsp (1.5 g) salt
- 1/4 tsp (1.5 g) pepper
Directions
- To begin preparing meatballs, soak bread in water for 10 minutes. When it is softened, squeeze out excess water.
- In a large mixing bowl, add bread and mix it with other meatball ingredients. In a large saucepan, combine all broth ingredients and bring mixture to a boil.
- In the meantime, shape meat mixture into balls about 1.5 inches (4 cm) in diameter.
- Once broth boils, reduce heat to a simmer.
- Add meatballs to pan and cook for about 20 minutes. Remove meatballs, keeping them warm while preparing gravy. Reserve broth in a container to the side.
- Melt butter in the frying pan and stir in flour. Slowly stir in 2 cups (480 ml) of reserved broth.
- Add capers, lemon juice, and mustard to sauce and simmer for about 5 minutes.
- Stir the egg yolk into simmering sauce. Season gravy with salt and pepper to taste.
- Pour gravy over the meatballs to serve.
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