Königsberger Klopse (Prussian Meatballs)

Königsberger Klopse (Prussian Meatballs)

We enjoyed these so much at La Soupe Populaire I wanted to share my interpretation of Tim Raue’s recipe with you. These herby meatballs are poached in stock, which is then used as the base for the creamy sauce – teamed with smooth mash and beetroot and apple chutney they are a total knock-out. 

Photography by Sarah Tuck
From issue #66
May 30, 2016
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