German Meatballs with Anchovies and Capers Konigsberger Klopse
Experience the rich, savory flavors of Königsberger Klopse, a classic German dish featuring tender meatballs infused with the bold umami of anchovies and the tangy burst of capers. Crafted with a delicate blend of ground beef and pork, these meatballs are seasoned with aromatic nutmeg and softened bread for a luscious texture. Gently simmered in a fragrant broth spiked with bay leaves and vinegar, they’re finished in a luxurious, creamy caper sauce that’s equal parts tangy and indulgent. This hearty yet elegant recipe is perfect for a comforting family meal or an impressive dinner party spread. Serve with boiled potatoes or fluffy rice to soak up every drop of the velvety sauce! Perfect for fans of authentic German cuisine, this dish delivers a harmonious balance of savory, tangy, and creamy notes in every bite.
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Recipe Information
Ingredients
- 300 grams Ground beef
- 200 grams Ground pork
- 80 grams Stale white bread
- 100 ml Milk
- 1 large Eggs
- 2 pieces Anchovy fillets
- 1 medium Onion
- 3 tablespoons Capers
- 3 tablespoons Butter
- 2 tablespoons All-purpose flour
- 500 ml Beef or vegetable broth
- 100 ml Heavy cream
- 2 teaspoons Lemon juice
- 1 tablespoon White wine vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Nutmeg
- 2 pieces Bay leaves
Instructions
Soak the stale white bread in milk for 5-10 minutes until softened. Squeeze out excess milk and crumble the bread into a mixing bowl.
Finely mince the onion and chop the anchovy fillets. Add them to the bowl with the bread, along with the ground beef, ground pork, egg, 1 tablespoon of capers, salt, pepper, and nutmeg.
Mix the meat mixture thoroughly until combined. Form into 12 evenly sized meatballs and set aside.
In a large pot, heat the beef or vegetable broth. Add the bay leaves and white wine vinegar. Once the broth comes to a gentle simmer, carefully place the meatballs in the pot.
Simmer the meatballs for 15-20 minutes, occasionally skimming off any foam that rises to the surface. Once cooked, carefully remove the meatballs with a slotted spoon and set aside.
In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the strained broth used for cooking the meatballs, ensuring no lumps form.
Reduce the heat and stir in the heavy cream, lemon juice, and the remaining 2 tablespoons of capers. Let the sauce simmer for 5 minutes, stirring occasionally.
Return the meatballs to the sauce and gently heat through for 5 minutes without boiling.
Serve the Königsberger Klopse hot with boiled potatoes or rice. Garnish with additional capers, if desired.
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 1492 mg | 65% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 4.4 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 117 mg | 9% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 500 mg | 11% | |
*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.
