Königsberger Klopse (German meatballs in cream and caper sauce)

Name: Königsberger Klopse (German meatballs in cream and caper sauce)
Prep time: 1800 s
Cook time: 1500 s
Total time: 3300 s
Yield: 6 Servings
Cuisine: german
Ingredients: 800 g ground veal; 3 tbsp capers; 4 shallots; 5 anchovies; 2 bread rolls; 100 ml whole milk; 1 l water; 1 bay leaf; 2 cloves; 1 egg; 1 tbsp mustard; 40 g unsalted butter; 30 g flour; 50 ml white wine; 200 ml heavy cream; 1 tsp lemon; sugar; vegetable oil (for frying); potato (cooked, for serving); salt; pepper

Based on 5 ratings

Christian

“Königsberger Klopse has been one of my absolute favorite dishes since childhood. I’ve deliberately stuck to the classic method, because these time-trusted recipes are always the best.”

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-6+

800 g	ground veal
3 tbsp	capers
4	shallots
5	anchovies
2	bread rolls
100 ml	whole milk
1 l	water
1	bay leaf
2	cloves
1	egg
1 tbsp	mustard
40 g	unsalted butter
30 g	flour
50 ml	white wine
200 ml	heavy cream
1 tsp	lemon
	sugar
	vegetable oil (for frying)
	potato (cooked, for serving)
	salt
	pepper

Metric

Imperial

How-To Videos

How to secure a cutting board

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How to zest citrus fruits

Utensils

cutting board
knife
bowl
frying pan
pot (large)
bowl (large)
slotted spoon
pot (small)
whisk

Nutrition per serving

Cal
620

Protein
57g

Fat
36g

Carb
17g

Step 1/3

Finely chop two thirds of the shallots, one third of the capers, and all of the anchovies. Heat some oil in a frying pan and sauté shallots for approx. 1 – 2 min. Add milk to a mixing bowl and soak bread rolls for approx. 10 Min., until soft. Then, squeeze out the bread rolls to drain excess liquid.

3 shallots
5 anchovies
1 tbsp caper
2 bread rolls
100 ml whole milk
vegetable oil (for frying)

cutting board
knife
bowl
frying pan

Finely chop two thirds of the shallots, one third of the capers, and all of the anchovies. Heat some oil in a frying pan and sauté shallots for approx. 1 – 2 min. Add milk to a mixing bowl and soak bread rolls for approx. 10 Min., until soft. Then, squeeze out the bread rolls to drain excess liquid.

Step 2/3

Bring a large pot filled with water to a simmer. Stud remaining shallot with bay leaf and cloves and add to pot. In a large bowl, combine ground veal, egg, soaked bread rolls, sautéed onions, mustard, chopped anchovies, and capers. Season with salt and pepper and mix everything together thoroughly. Then, form mixture into 2-in./5-cm meatballs and carefully add them to the pot. Let meatballs simmer on low heat for approx. 15 – 18 min., until done. Remove with a slotted spoon, set aside, and keep warm. Set stock aside.

1 l water
800 g ground veal
1 shallot
1 bay leaf
2 cloves
1 egg
1 tbsp mustard
salt
pepper

pot (large)
bowl (large)
slotted spoon

Bring a large pot filled with water to a simmer. Stud remaining shallot with bay leaf and cloves and add to pot. In a large bowl, combine ground veal, egg, soaked bread rolls, sautéed onions, mustard, chopped anchovies, and capers. Season with salt and pepper and mix everything together thoroughly. Then, form mixture into 2-in./5-cm meatballs and carefully add them to the pot. Let meatballs simmer on low heat for approx. 15 – 18 min., until done. Remove with a slotted spoon, set aside, and keep warm. Set stock aside.

Step 3/3

In the meantime, melt butter in a pot over medium heat. Whisk in flour and deglaze with white wine and two thirds of the meatball stock. Add cream and let simmer for approx. 5 min. Add remaining capers along with a little of their brine, lemon zest and juice. Season to taste with salt, pepper and a pinch of sugar. Serve meatballs with creamy caper sauce and boiled potatoes as a side.

40 g unsalted butter
30 g flour
50 ml white wine
200 ml heavy cream
2 tbsp capers
1 tsp lemon
sugar
vegetable oil (for frying)
potato (cooked, for serving)
salt
pepper

pot (small)
whisk

In the meantime, melt butter in a pot over medium heat. Whisk in flour and deglaze with white wine and two thirds of the meatball stock. Add cream and let simmer for approx. 5 min. Add remaining capers along with a little of their brine, lemon zest and juice. Season to taste with salt, pepper and a pinch of sugar. Serve meatballs with creamy caper sauce and boiled potatoes as a side.