Königsberger Klopse (German meatballs in cream and caper sauce)

Based on 8 ratings
Christian

Christian

instagram.com/deepfriedtiger

Test Kitchen Manager and Chef at Kitchen Stories

“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 👌
30
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
800 g ground veal
3 tbsp capers
shallots
anchovies
bread rolls
100 ml whole milk
1 l water
bay leaf
cloves
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

Utensils

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

Nutrition per serving

Cal
620
Protein
57 g
Fat
36 g
Carb
17 g
  • 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.
    • shallots
    • anchovies
    • 1 tbsp caper
    • 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
    • shallot
    • bay leaf
    • cloves
    • 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.