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Classic German Königsberger Klopse meatballs in creamy caper sauce served with potatoes.

Königsberger Klopse

Creamy meatballs in a tangy caper sauce, perfect for a cozy dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground meat (half beef and half pork)
  • 1 small Onion, finely chopped
  • 1 roll Stale roll or 2 slices of white bread, soaked in milk or water and squeezed out
  • 1 each Egg
  • to taste Salt and black pepper
  • a pinch Nutmeg (optional)
For Simmering
  • 6 to 8 cups Water or light broth
  • 1 each Bay leaf
  • a few Peppercorns
For the Sauce
  • 3 tablespoons Butter
  • 3 tablespoons Flour
  • about 2 cups Cooking broth
  • 1/2 to 3/4 cup Cream
For Garnish
  • 2 to 4 tablespoons Capers Plus a little caper brine if desired
  • to taste Lemon juice

Method
 

Preparation
  1. Mix the ground meat, onion, soaked bread, egg, salt, pepper, and nutmeg (if using). Do not overmix.
  2. Shape into meatballs, about golf ball size. Wet hands help a lot.
Cooking
  1. In a large pot, bring your water or broth to a gentle simmer. Add the bay leaf and peppercorns.
  2. Slip the meatballs into the simmering liquid. Keep it at a gentle simmer for about 12 to 15 minutes, until cooked through.
  3. Carefully scoop the meatballs out and set them aside. Save the cooking broth.
Making the Sauce
  1. In a separate pot, melt the butter, whisk in the flour, and cook for 1 minute.
  2. Slowly whisk in about 2 cups of the hot cooking broth until smooth and let thicken.
  3. Stir in the cream, then add the capers, and adjust the taste with lemon juice.
  4. Slide the meatballs back into the sauce and warm everything together for a few minutes.

Notes

Serve with boiled potatoes, rice, or egg noodles to soak up the sauce. Keep the simmer gentle to avoid tough meatballs, and do not overmix the meat.