Zürcher Klopse ("Klopse Zurich style)

I have wanted to make Königsberger Klopse for some time, but my children are truly not a fan of capers. So I decided to transform the recipe and integrate a Zurich speciality: a mushroom cream sauce.

What actually are "Klopse"?

Klopse are actually meatballs, but they are not fried, but steeped in a broth. This changes the consistency fundamentally, and although the meatballs become firm, the chewing experience is rather soft (those who know "gefillte Fish" know what I'm talking about).

Chicken instead of red meat

Also, I did not use classic beef and pork, but stuck to minced chicken. On the one hand, this makes the whole thing a bit easier and also allows to keep the white color of the meatballs.

Start with the meat

There are actually three different steps involved in this recipe:

1. prepare the meat

2. cook the meat in the broth

3. cook the mushroom cream sauce

Ingredients

For 6 people

The Klopse (meatballs)

800 g finely chopped chicken (breast)

2 small onions, very finely chopped

150 g breadcrumbs (gluten free if necessary)

3 eggs

20 g parsley, chopped

salt

pepper

nutmeg

For the broth

1,5 l chicken broth

2 bay leaves

a few peppercorns

For the mushroom cream sauce

500 g mushrooms

1 onion, chopped

20 g parsley

150 ml white wine

400 g sauce cream

salt, pepper

Oil

possibly corn flower (to thicken the sauce)

Preparation

Put breadcrumbs, onion, parsley and minced meat in a bowl. Add the egg and mix everything well. Season the mixture with salt, pepper and nutmeg. Form 16 meatballs from the mixture.

At the same time, boil the stock with the bay leaves and the peppercorns in a large pot. Let the meatballs simmer for 10-12 minutes.

In a large casserole, heat some oil and sauté the mushrooms and onions.

After a few minutes, deglaze with white wine. Reduce the wine and add some broth. Then add the cream and season well. Depending on the consistency of the sauce, thicken it with cornstarch.

Add the meatballs to the sauce and keep warm.

Garnish with parsley.