Königsberger Klopse (meatballs) are originally an East Prussian dish and are usually made from pork and veal. Anchovies and capers are characteristic of the dish. In Germany, they are typically served with beetroot salad, but that didn't make it into the picture.
I apologize for any grammatical errors; English is not my native language.
by FC_ChaosChris
6 Comments
German food gets an often enough warranted rap for being unsophisticated and overdone. Königberger Klopse and Frankfurter Grüne Sauce are the best proof that there are exceptions. Even if they don’t necessarily look like it. It is just a shame that Königsberger Klopse are such a ridiculous amount of work.
I’d love a plate too, please. Haven’t had these in forever.
I want a double serving, please. 😋😋😋😋😋
Too bad! Someone beat me to it! I traditionally make these meatballs on Christmas Eve, following a recipe from 1890. I’ve adapted it by using olive tapenade instead of fish.
I love these meatballs, especially because of the capers.
I love Königsberger Klopse! Yours look really great!
Looks great, but why do germans butcher everything with boiled potatoes?