Königsberger Klops (Meat Balls)

Ingredients

• 1% lbs. finely chopped raw beef
• % lb. fat pork, chopped
• 1% roll; — the crust cut off
• 1 tsp. of grated onion
• 3 eggs
• 1 pinch of pepper
• Salt
• 1% lb. of butter
• Some flour to roll them in

Method

1. 1

   The beef and pork are mixed well with the butter; add the roll which has been soaked and the water pressed out, and all other things mentioned above, and mix well.

2. 2

   Then small dumplings are made, rolled in flour, and boiled slowly in bouillon or salt water for 15 to 20 minutes.

3. 3

   Put them into a deep dish and pour white fricassee gravy over them.

4. 4

   Sauerkraut is nice with this meat.

5. 5

   You can also fry the Klops instead of boiling them.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 16. The excerpt below is the record exactly as published.

KONIGSBERGER KLOPS. Meat Balls. Quantity for 6 Persons. 1% lbs. finely chopped raw beef 3 eggs % lb. fat pork, chopped 1 pinch of pepper % lb. of butter Salt 1% roll; — the crust cut off The juice of % of a lemon 1 tsp. of grated onion Some flour to roll them in

Cook this with the app: pantry check, scaling, and the assistant.