Koenigsberger Klops Meatballs
Experience the timeless charm of Koenigsberger Klops, a beloved German classic featuring tender meatballs simmered to perfection and bathed in a creamy caper sauce. This delicious recipe combines ground pork and beef with warm spices like nutmeg, softened bread, and sautéed onions for extra richness, resulting in perfectly seasoned, melt-in-your-mouth meatballs. Gently poached in a fragrant broth infused with bay leaves and allspice, these meatballs are then paired with a luxurious roux-based sauce, enriched with heavy cream, lemon juice, and briny capers for a tangy finish. Traditionally served with boiled potatoes or fluffy white rice, this comforting dish is the perfect balance of creamy, savory, and zesty. A slice of German culinary heritage, Koenigsberger Klops is an elegant yet comforting meal sure to impress both family and guests alike.
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Recipe Information
Ingredients
- 250 grams Ground pork
- 250 grams Ground beef
- 2 slices White bread
- 60 ml Milk
- 1 large Eggs
- 1 medium Onion
- 1 tablespoon Butter
- 2 tablespoons Parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 0.25 teaspoon Nutmeg
- 1 liter Water (or broth)
- 2 Bay leaves
- 5 Allspice berries
- 2 tablespoons Butter (for sauce)
- 2 tablespoons Flour
- 2 tablespoons Capers
- 1 tablespoon Lemon juice
- 120 ml Heavy cream
Instructions
Soak the white bread slices in milk for about 5 minutes. Squeeze out the excess milk and tear the bread into small pieces.
Finely chop the onion and sauté it in 1 tablespoon of butter until translucent. Let it cool slightly.
In a large mixing bowl, combine ground pork, ground beef, soaked bread, the sautéed onion, egg, parsley, salt, pepper, and nutmeg. Mix well to combine.
Form the mixture into evenly sized meatballs, about the size of a golf ball.
In a large pot, bring the water (or broth) to a simmer. Add the bay leaves and allspice berries.
Gently lower the meatballs into the simmering liquid. Cover and cook for 15-20 minutes, making sure the water stays at a gentle simmer and does not boil.
Once the meatballs are cooked, carefully remove them from the pot with a slotted spoon, and set aside. Strain the cooking liquid and reserve 500 ml for the sauce.
In a saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1-2 minutes, creating a roux.
Gradually add the reserved cooking liquid to the roux while whisking, ensuring no lumps form. Cook until the sauce thickens.
Stir in the capers, lemon juice, and heavy cream. Let the sauce simmer gently for 2-3 minutes, allowing the flavors to meld.
Return the meatballs to the sauce and simmer on low heat for 5-7 minutes to warm through.
Serve the Koenigsberger Klops meatballs hot, traditionally with boiled potatoes or rice.
Nutrition Facts
Calories |
2421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.0 g | 232% | |
| Saturated Fat | 85.4 g | 427% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 3756 mg | 163% | |
| Total Carbohydrate | 67.8 g | 25% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 14.0 g | ||
| Protein | 125.2 g | 250% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 455 mg | 35% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1313 mg | 28% | |
*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.
