Konigsberger Klopse German Meatballs in Creamy Caper Sauce
Transport your taste buds to the heart of German cuisine with Königsberger Klopse, a comforting dish of tender, flavor-packed meatballs bathed in a creamy caper sauce. These traditional German meatballs are made with a harmonious blend of ground beef and pork, enriched with milk-soaked bread, parsley, and a touch of anchovy for umami depth. Simmered gently to perfection, the meatballs are then embraced by a velvety sauce infused with butter, heavy cream, and the subtle tang of capers and lemon juice. Perfectly balanced with a hint of nutmeg, this dish is best served with boiled potatoes or fluffy steamed rice, making it a cozy, elegant meal ideal for family dinners or special occasions. Experience the irresistible flavors of Königsberger Klopse—a classic that's steeped in tradition and love.
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Recipe Information
Ingredients
- 250 g ground beef
- 250 g ground pork
- 1 medium, finely chopped onion
- 2 slices white bread
- 60 ml milk
- 1 large egg
- 2 tbsp, chopped parsley
- 2 finely chopped anchovy fillets
- 1 tsp black pepper
- 1 tsp salt
- 1 liter water
- 1 bay leaf
- 5 whole black peppercorns
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 500 ml chicken or vegetable broth
- 2 tbsp, drained capers
- 100 ml heavy cream
- 1 tbsp, freshly squeezed lemon juice
- 1 pinch, grated nutmeg
Instructions
Start by preparing the meatballs. Soak the white bread slices in milk for about 5 minutes, then squeeze out any excess liquid and crumble into small pieces.
In a large mixing bowl, combine the ground beef, ground pork, crumbled bread, chopped onion, egg, anchovy fillets, parsley, salt, pepper, and nutmeg. Mix well with your hands until fully combined.
Form the mixture into small meatballs, about 4 cm (1.5 inches) in diameter. You should get about 12-16 meatballs.
In a large pot, bring 1 liter of water to a gentle simmer. Add the bay leaf and whole peppercorns.
Carefully lower the meatballs into the simmering water using a slotted spoon. Cook for about 15 minutes, ensuring the water does not boil. Once cooked, remove the meatballs with a slotted spoon and set aside. Reserve 300 ml of the cooking liquid for the sauce.
To prepare the creamy caper sauce, melt the butter in a large skillet over medium heat. Sprinkle in the flour and whisk constantly to form a roux. Cook for 1-2 minutes without letting it brown.
Gradually add the reserved cooking liquid and broth to the roux, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook for about 5 minutes, until slightly thickened.
Stir in the heavy cream, capers, lemon juice, and a pinch of nutmeg. Simmer for another 2 minutes, then taste and adjust the seasoning with salt and pepper as needed.
Gently add the cooked meatballs to the sauce and warm them through for about 5 minutes on low heat.
Serve the Königsberger Klopse hot with boiled potatoes or steamed rice, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.0 g | 218% | |
| Saturated Fat | 74.6 g | 373% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 813 mg | 271% | |
| Sodium | 7600 mg | 330% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 15.0 g | ||
| Protein | 141.2 g | 282% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 630 mg | 48% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1610 mg | 34% | |
*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.
