Freiburg, Germany

Rüdiger’s Königsberger Klopse with potatoes


Ingredients and preparation
  • 1 liter water
  • 1 bunch of greens (or 1 carrot, 1 small stick of leek, a piece of celeriac, a few stalks of parsley)
  • 1 chicken leg
  • 1 bay leaf
  • 1 onion
  • 2 cloves

Peel carrot, leek and onion. Spike onion with two cloves. Cut leek, carrot, celery into coarse pieces
wash and dry the chicken leg. Boil water with chicken leg, vegetables and simmer for about 1 hour


  • 750 g veal mince
  • 2 shallots
  • 1 tablespoon butter
  • 4 tablespoons flour
  • 2 eggs
  • 3-4 pickled anchovies
  • 1 untreated lemon
  • 1 tsp. mustard
  • some pepper
  • some freshly grated nutmeg

Dice shallots very finely. Melt butter in a frying pan and sauté shallot cubes at low heat, without browning them.
Chop anchovies very finely. Mix the minced veal, flour, eggs, lemon zest, chopped anchovies, mustard, sautéed shallots with a pinch of pepper and a pinch of nutmeg. Form small balls from the minced mixture (max. 3 cm in diameter). Remove the vegetables from the broth and discard them, also remove the chicken leg and use it elsewhere. Put the meatballs in and let them cook in the warm but not boiling broth for about 10 – 15 minutes. Remove the meatballs with a skimmer and set aside.

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 100 g sweet cream
  • a little lemon juice from the untreated lemon
  • 1 jar of capers (nonpareilles, approx. 50 g)
  • ½ bunch tarragon

Drain the capers in a small sieve. Wash the tarragon, pluck the leaves and cut them into small pieces
Make a roux: To do this, melt 3 tbsp. butter in a saucepan and then quickly stir in 3 tbsp. flour with a wooden spoon so that no lumps form. Pour a spoonful of broth and quickly mix it with the butter-flour mixture.

Gradually pour the broth and stir quickly (if necessary and according to feeling, do not use all the broth) and bring the mixture to a boil once, stirring briefly. When the sauce has a creamy consistency, stir in the sweet cream and season to taste with salt, pepper, a squeeze of lemon juice and a pinch of nutmeg. Keep the sauce warm, but do not let it boil anymore. Put in the meatballs, add the capers and the tarragon and warm up in the sauce for max. five minutes. 

Serve with jacket potatoes, boiled potatoes, butter ice cream or a celery puree

Jacket Potatoes

  • 1 pound of waxy potatoes
  • 1 teaspoon salt
  • 1 teaspoon of caraway seeds

Bring 1 liter of water to boil with salt and caraway seeds. Cook the unpeeled potatoes in the boiling water for about 20 – 25 minutes. Drain the water and peel and arrange the potatoes.

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