Königsberger Klopse (German meatballs in cream and caper sauce)

Based on 5 ratings
Christian

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 👌
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
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 water
  • 800 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 unsalted butter
  • 30 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.