Königsberger Klöpse (Meatball In Bechamel Sauce) Recipe by Tizz
Cooking Instructions 1 hr 30 mins 1 Slice the toast bread into a dice size, place it in the bowl. Pour the milk into the diced bread so the bread absorbs the milk. Not over-pouring the milk. Just the bread is wet enough to be used (not swimming in the milk) 2 In the mixing bowl, add the minced beef, mustard, anchovy paste, minced onion, egg, salt, pepper, the diced/ soaked bread. Mix them together. Portion it into the meat ball to your liking (size). 3 In between, pour 1,5 ltr water into a big pot and bring it to boil. Add 2-3 tbsp salt, or some maggi seasonings or chicken stock. After the water is boiled, turn down the heat. Slowly add the meat ball into the water. And cook the meat ball with small heat until it is well cooked (around 30-45 minutes). 4 While waiting for the meat to be well cooked, we prepared the sauce. 5 In a pot, add the butter, 3 tbsp flour, slowly add the 400 ml milk/ 200 ml cooking cream / 100 ml creme fraiche. You may substitute between 3 of them. You could only use milk. Slowly add 3- 4 ladles of the stock (from the meat ball stock) into the sauce. Bring it to boil with small heat 6 Add salt to taste into the sauce and nutmeg powder (optional). If the sauce is too thin - just thicken the sauce with some thickening agent (corn starch/ flour). 7 Have a look at the meat ball, if it is ready. Just move the meat ball into the bechamel sauce and cook it with small heat. Add the rest of the capern into the sauce. 8 The meat ball (Königsberger Klöpse) is ready. 1 Slice the toast bread into a dice size, place it in the bowl. Pour the milk into the diced bread so the bread absorbs the milk. Not over-pouring the milk. Just the bread is wet enough to be used (not swimming in the milk) 1 Slice the toast bread into a dice size, place it in the bowl. Pour the milk into the diced bread so the bread absorbs the milk. Not over-pouring the milk. Just the bread is wet enough to be used (not swimming in the milk) 2 In the mixing bowl, add the minced beef, mustard, anchovy paste, minced onion, egg, salt, pepper, the diced/ soaked bread. Mix them together. Portion it into the meat ball to your liking (size). 2 In the mixing bowl, add the minced beef, mustard, anchovy paste, minced onion, egg, salt, pepper, the diced/ soaked bread. Mix them together. Portion it into the meat ball to your liking (size). 3 In between, pour 1,5 ltr water into a big pot and bring it to boil. Add 2-3 tbsp salt, or some maggi seasonings or chicken stock. After the water is boiled, turn down the heat. Slowly add the meat ball into the water. And cook the meat ball with small heat until it is well cooked (around 30-45 minutes). 3 In between, pour 1,5 ltr water into a big pot and bring it to boil. Add 2-3 tbsp salt, or some maggi seasonings or chicken stock. After the water is boiled, turn down the heat. Slowly add the meat ball into the water. And cook the meat ball with small heat until it is well cooked (around 30-45 minutes). 4 While waiting for the meat to be well cooked, we prepared the sauce. 4 While waiting for the meat to be well cooked, we prepared the sauce. 5 In a pot, add the butter, 3 tbsp flour, slowly add the 400 ml milk/ 200 ml cooking cream / 100 ml creme fraiche. You may substitute between 3 of them. You could only use milk. Slowly add 3- 4 ladles of the stock (from the meat ball stock) into the sauce. Bring it to boil with small heat 5 In a pot, add the butter, 3 tbsp flour, slowly add the 400 ml milk/ 200 ml cooking cream / 100 ml creme fraiche. You may substitute between 3 of them. You could only use milk. Slowly add 3- 4 ladles of the stock (from the meat ball stock) into the sauce. Bring it to boil with small heat 6 Add salt to taste into the sauce and nutmeg powder (optional). If the sauce is too thin - just thicken the sauce with some thickening agent (corn starch/ flour). 6 Add salt to taste into the sauce and nutmeg powder (optional). If the sauce is too thin - just thicken the sauce with some thickening agent (corn starch/ flour). 7 Have a look at the meat ball, if it is ready. Just move the meat ball into the bechamel sauce and cook it with small heat. Add the rest of the capern into the sauce. 7 Have a look at the meat ball, if it is ready. Just move the meat ball into the bechamel sauce and cook it with small heat. Add the rest of the capern into the sauce. 8 The meat ball (Königsberger Klöpse) is ready. 8 The meat ball (Königsberger Klöpse) is ready. 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