Königsberger Klopse (German meatballs in cream and caper sauce)

Königsberger Klopse (German meatballs in cream and caper sauce)

Based on 20 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"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 👌

Preparation

30 min

Baking

25 min

Resting

0 min

Ingredients

2Servings
166⅔ g
ground beef
100 g
ground pork
1 tbsp
capers
1⅓
shallots
1⅔
anchovies
bread rolls
33⅓ ml
whole milk
l
water
bay leaf
cloves
egg
tbsp
mustard
13⅓ g
unsalted butter
10 g
flour
16⅔ ml
white wine
66⅔ ml
heavy cream
tsp
lemon
sugar
vegetable oil (for frying)
potato (cooked, for serving)
salt
pepper
MetricImperial

Utensils

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

How-To Videos

how-to-secure-a-cutting-board

How to secure a cutting board

how-to-make-an-all-rounder-roux

How to make an all-rounder roux

how-to-zest-citrus-fruits

How to zest citrus fruits

Nutrition per serving

Cal620
Fat36 g
Protein57 g
Carb17 g
  • Step 1/3

    • 1 shallots
    • 1⅔ anchovies
    • tbsp caper
    • bread rolls
    • 33⅓ 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

    • l water
    • 166⅔ g ground beef
    • 100 g ground pork
    • shallot
    • bay leaf
    • cloves
    • egg
    • 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 meat, 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

    • 13⅓ g unsalted butter
    • 10 g flour
    • 16⅔ ml white wine
    • 66⅔ ml heavy cream
    • tbsp capers
    • 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.

  • Enjoy your meal!

    Königsberger Klopse (German meatballs in cream and caper sauce)

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