German Meatballs Königsberger Klopse Recipe
Königsberger Klopse are delicate meatballs in a light, slightly sour caper sauce, originating from the former city of Königsberg. In Germany they’re often served as a Sunday lunch with potatoes or rice. The sauce is a bit like a classic meatball sauce, but thanks to the capers it has a distinctive, slightly piquant flavor.
Königsberger Klopse have an interesting historical background linked to the former city of Königsberg, yet they taste very modern thanks to the caper sauce. Delicate meatballs in a creamy, slightly sour sauce combine homely comfort with a clear, savory accent that rarely appears in typical Polish meatballs. The capers add character and a gentle piquancy, so the dish is anything but bland, even though it looks very mild.
Chef's tips
Soak the bread roll for the meatballs thoroughly in milk and squeeze it out well – this is what decides whether they’ll be soft or as dense as soup dumplings. Knead the meat only briefly, just until the ingredients come together, because overworking it makes the meatballs tough. Add the capers at the end and avoid boiling the sauce hard afterwards so you don’t lose their fresh, slightly citrusy aroma.
How to serve
They’re most often served with mashed potatoes or fluffy rice and a simple sauerkraut slaw, which boosts the sour note of the sauce. A slightly dry Riesling pairs well with this kind of meal, or simply a glass of water with a slice of lemon if it’s a family Sunday lunch. It’s a great dish for relaxed, longer gatherings at the table, when everyone can help themselves to extra sauce.
Ingredients
- minced meat mixed pork and beef - 500 g
- wheat bread roll stale, small - 1 piece
- milk for soaking the roll - 80 ml
- egg - 1 piece
- onion small - 1 piece
- anchovy in oil optional, finely chopped - 2 fillet
- vegetable stock for cooking the meatballs - 800 ml
- butter - 40 g
- wheat flour for the sauce - 2 tablespoon
- cream 30% or 18% - 150 ml
- capers drained - 2 tablespoon
- lemon juice or to taste - 1 tablespoon
- bay leaf - 2 piece
- allspice berry - 3 piece
- salt to taste
- white pepper to taste
Preparation
- Cut the bread roll into pieces and pour the milk over it. Set aside for 10 minutes until fully soaked, then squeeze out the excess milk with your hand.
- Peel the onion and chop it very finely. You can gently sauté it in a tablespoon of butter for 3–4 minutes to make it milder, then let it cool.
- Put the minced meat, squeezed bread roll, egg, onion, chopped anchovies (if using), a pinch of salt and pepper into a bowl. Knead with your hand for 3–4 minutes until the mixture is uniform and slightly sticky.
- With wet hands, form meatballs the size of a large walnut.
- Bring the stock with the bay leaves and allspice berries to a boil in a wide pot. Reduce the heat so the liquid only gently simmers.
- Carefully lower the meatballs into the hot stock. Cook for 15–18 minutes over low heat, without a vigorous boil, so they don’t fall apart. Lift them out with a slotted spoon onto a plate and reserve the stock.
- In another pot, melt the butter over medium heat. Add the flour and stir for 1–2 minutes until a smooth paste forms, but do not let it brown.
- Gradually pour in 500 ml of the hot cooking stock, whisking vigorously so no lumps form. Simmer for 5 minutes over low heat until the sauce slightly thickens.
- Add the cream, capers and lemon juice. Stir, bring to a gentle boil for another 2 minutes. Season with salt and white pepper.
- Place the cooked meatballs into the sauce, gently shake the pot so they are coated in sauce. Heat through for 2–3 minutes and serve.
Storage
Leftover meatballs in sauce keep well in the fridge for up to 2 days. Reheat gently over low heat, without vigorous boiling, so the sauce doesn’t split. You can also freeze the meatballs without the sauce and prepare a fresh batch of sauce after defrosting.
