Königsberg Meatballs: History and Origin
Königsberg meatballs are a traditional dish originating from the ancient city of Königsberg, now Kaliningrad, on the coast of the Baltic Sea. This recipe has deep roots in German cuisine, and its name comes precisely from this city that was part of Prussia. The unique combination of meatballs with a creamy sauce and capers has been appreciated in Central Europe since the 19th century.
In Latin America, although it is not a very common dish, similar variations can be found under names such as "meatballs in creamy sauce" or "meatballs with caper sauce," depending on the region. In other countries on the continent, meatballs are usually prepared with different types of sauces; for example, in Mexico, they are often served with tomato or chipotle sauces, while in Argentina or Chile, they may be served with wine or cream-based sauces. However, the Königsberg version is distinguished by its delicate and slightly acidic sauce, a result of the lemon juice and capers that give it a unique flavor.
How to Prepare Königsberg Meatballs
Ingredients: Stale bread, Water, Beef, Bacon, Anchovy fillets, Onion, Egg, Salt, Pepper, Bay leaf, Peppercorns, Butter, Unbleached flour, Capers, Lemon juice, Mustard, Egg yolk.
Steps for the meatballs:
Soak the bread in water for approximately 10 minutes.
Drain and squeeze the bread to remove excess water.
Place the soaked bread in a bowl along with the ground meat.
Add the chopped bacon, anchovy fillets, finely chopped onion, egg, salt, and pepper to taste.
Mix all the ingredients well until a homogeneous mixture is obtained.
Prepare the broth by boiling water seasoned with salt, bay leaf, onion, and peppercorns.
Form small balls with the meat mixture, approximately 5 cm in diameter.
Add the meatballs to the boiling broth and cook over low heat for 20 minutes.
Remove the meatballs with a slotted spoon, set them aside, and keep them warm.
Steps for the sauce:
To prepare the sauce, heat the butter in a pan and add the unbleached flour.
Cook for 3 minutes, stirring constantly to prevent the mixture from burning.
Slowly incorporate 2 cups of the reserved broth from cooking the meatballs.
Add the previously drained capers, lemon juice, and mustard.
Simmer for 5 minutes to allow the flavors to meld.
Remove a small amount of the sauce and mix it with the egg yolk.
Incorporate this yolk and sauce mixture back into the main sauce, stirring well.
Season with salt and pepper to taste.
To serve:
Place the reserved meatballs into the sauce and reheat if necessary.
Serve the meatballs on a preheated platter to maintain their temperature and enjoy this delicious traditional dish.
