Meatballs in Caper Sauce Konigsberger Klopse
Transport your taste buds to the heart of German cuisine with Königsberger Klopse—tender, flavor-packed meatballs luxuriating in a velvety caper cream sauce. This traditional recipe combines a balanced blend of ground pork and beef, enriched with milk-soaked bread and a hint of nutmeg for unbeatable tenderness and depth. Poached in a fragrant broth spiked with white wine vinegar, bay leaves, and peppercorns, the meatballs absorb incredible flavor before being smothered in a rich, tangy sauce made with capers, heavy cream, and a splash of lemon juice. Perfectly paired with boiled potatoes or fluffy rice, this comforting dish makes for a hearty, elegant meal that’s as simple as it is satisfying. Whether you’re exploring classic German recipes or craving something unique for dinner, Königsberger Klopse promises to delight.
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Recipe Information
Ingredients
- 250 grams Ground pork
- 250 grams Ground beef
- 2 slices Stale bread
- 100 milliliters Milk
- 1 large Egg
- 1 medium Onion
- 1 tablespoon Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground nutmeg
- 2 whole Bay leaf
- 6 whole Peppercorns
- 2 tablespoons White wine vinegar
- 2 tablespoons All-purpose flour
- 750 milliliters Chicken or beef broth
- 3 tablespoons Capers
- 100 milliliters Heavy cream
- 1 tablespoon Lemon juice
- 1 tablespoon Parsley
Instructions
Place the stale bread slices in a bowl and pour the milk over them. Allow to soak for 5-10 minutes, then squeeze out excess liquid and crumble the bread into small pieces.
Finely chop the onion. Heat the butter in a skillet over medium heat and sauté the onion until soft and translucent. Set aside to cool.
In a large bowl, combine the ground pork, ground beef, soaked bread, egg, sautéed onion, salt, black pepper, and nutmeg. Mix well until fully combined.
Form the mixture into approximately 12 meatballs, each about the size of a golf ball. Set aside.
In a large pot, bring the broth to a gentle simmer. Add the bay leaves, peppercorns, and white wine vinegar.
Carefully lower the meatballs into the simmering broth. Cover the pot and let the meatballs cook for 15-20 minutes, turning occasionally, until fully cooked. Remove the meatballs with a slotted spoon and set aside. Strain the broth and reserve for the sauce.
In the same pot, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the reserved broth to create a smooth sauce. Simmer for 5 minutes until slightly thickened.
Stir in the capers, heavy cream, and lemon juice. Return the meatballs to the pot and simmer for an additional 5 minutes to heat through.
Garnish the dish with freshly chopped parsley and serve with boiled potatoes or rice.
Nutrition Facts
Calories |
2268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.0 g | 200% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 753 mg | 251% | |
| Sodium | 6574 mg | 286% | |
| Total Carbohydrate | 77.3 g | 28% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 17.6 g | ||
| Protein | 132.4 g | 265% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 483 mg | 37% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1548 mg | 33% | |
*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.
