Only veal is used for this variant of the Königsberger Klopse. The Klopse owe a special depth and bite to the components sweetbreads and [restrict]Tongue.
The main ingredient forms 100% as a base, all other ingredients are respective shares.
Ingredients for the roast:
- 100% shoulder of veal
- 25% sweetbreads
- 25% veal tongue
- 25% fresh white bread
- 20% green onions
- 20% whole egg (1 egg weighs about 60g)
- 12.5% Small capers
- 2% chives
- 2% chervil
- 2% parts tarragon
- 1% parts anchovy paste
- to the total weight of the mass 14g salt
- pepper to taste
For the sauce :
- 1 part broth from Klopse cooking
- 0.2 parts semi-dry Riesling
- Butter and flour for roux
- 0.5 parts whipped cream
- Salt and pepper to taste
Procedure :
- Preparation of veal sweetbreads:
- Soak the sweetbreads in ice-cold water with a dash of vinegar for 20 minutes
- remove and remove the skin and remaining veins
- place in a boiling broth of water with a little bay leaf, cloves, pepper and juniper and immediately remove from the heat
- Leave for 15 minutes
- Take out and let cool, save the brew for your tongue
- Preparation of the tongue
- If you haven’t already done so, parry the tongue
- Place in the broth from the sweetbread, bring to the boil and then remove from the stove
- Leave for 15 minutes
- remove and cool in ice water
- the white skin should now be easier to remove, if necessary with a knife
- let cool down
- Preparation shoulder of veal
- Cut the pieces of meat into long strips, approx. 3×3 cm thick
- Passing through the meat grinder, we opted for the 2mm disc
- Either cut sweetbreads and tongue into fine cubes or, as in our variant, chop roughly in the food processor
- Finely chop the herbs; the food processor can also be used for larger quantities
- Finely crumble the white bread in the food processor
- completion of the mass
- Mix all the components together well, the sausage meat should be cohesive, i.e. stick to your hands
- Larger quantities can also be worked in a dough mixer
- season with pepper
- Use an ice cream scoop to portion evenly sized dumplings
- Shape into balls with wet hands
- Cooking the Königsberger meatballs
- Bring plenty of salted water (8g salt/l) to the boil
- Place as many dumplings as you can fit side by side on the bottom of the pot
- Remove from the stove and let steep for 10 minutes
- Store on a baking tray and cook the next meatballs until they are all done
- Completion of the sauce
- Boil part of the sauce with the white wine and reduce slightly
- keep warm
- In another saucepan, make a light roux with butter and flour
- Top up with the broth and bring to the boil
- Add the cream
- Boil while stirring
- Season with salt and pepper
- Optionally, capers and some caper water can be added to the sauce to taste
Arranging and serving :
As with all dishes with lots of sauce, a classic mashed potato also goes well with the Königsberger Klopsen. The salad of beetroot and Elstar apple also provides fruity freshness with a bit of spiciness.
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