German Meatballs
Take your taste buds on a flavorful journey with these authentic German Meatballs, or "Königsberger Klopse," a comforting classic that combines tender minced beef and pork with a savory blend of aromatics and spices. These delicate meatballs are gently simmered in an aromatic broth infused with bay leaves, allspice berries, and a touch of white wine vinegar, imparting a subtle depth of flavor. Finished in a luxurious creamy caper sauce with a hint of lemon, these meatballs are perfect served over boiled potatoes or fluffy rice. With just the right balance of hearty and tangy, this dish is a brilliant choice for an elevated weeknight meal or a cozy dinner party centerpiece.
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Recipe Information
Ingredients
- 500 g ground beef
- 250 g ground pork
- 2 slices white bread
- 125 ml milk
- 1 medium onion
- 1 tbsp butter
- 1 large egg
- 75 g breadcrumbs
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp nutmeg
- 1 liter water or beef stock
- 2 leaf bay leaves
- 4 units allspice berries
- 2 tbsp white wine vinegar
- 2 tbsp butter (for sauce)
- 2 tbsp all-purpose flour
- 125 ml heavy cream
- 2 tbsp capers
- 1 tbsp lemon juice
Instructions
Soak the white bread slices in the milk for around 5 minutes until softened, then squeeze out the excess milk and crumble the bread into a mixing bowl.
Finely chop the onion and sauté it in 1 tablespoon of butter until softened. Let it cool before adding it to the mixing bowl.
In the same bowl, combine the soaked bread, sautéed onion, ground beef, ground pork, egg, breadcrumbs, salt, pepper, and nutmeg. Mix well until everything is evenly combined.
Shape the mixture into small meatballs, roughly the size of a golf ball. Aim to make about 16-20 meatballs.
In a large pot or deep skillet, bring the water or beef stock to a gentle simmer. Add the bay leaves, allspice berries, and white wine vinegar to the liquid.
Carefully add the meatballs to the simmering liquid. Let them cook for about 20-25 minutes, turning them occasionally to ensure even cooking. Once cooked, remove the meatballs with a slotted spoon and set aside. Strain the cooking liquid and reserve 500 ml for the sauce.
In a separate saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux.
Gradually add the reserved cooking liquid to the roux, whisking constantly to prevent lumps. Cook for 3-5 minutes until the sauce thickens.
Stir in the heavy cream, capers, and lemon juice. Simmer the sauce for another 2-3 minutes, then add the meatballs back into the sauce to warm through.
Serve the German meatballs with the creamy caper sauce over boiled potatoes or rice. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
3339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.9 g | 301% | |
| Saturated Fat | 106.1 g | 530% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1031 mg | 344% | |
| Sodium | 5186 mg | 226% | |
| Total Carbohydrate | 126.6 g | 46% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 22.4 g | ||
| Protein | 180.1 g | 360% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 552 mg | 42% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1928 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
