Königsberger Klopse (German meatballs in cream and caper sauce)

Name: Königsberger Klopse (German meatballs in cream and caper sauce)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 Servings
Cuisine: german
Ingredients: 1.8 oz ground veal; 3 tbsp capers; 4 shallots; 5 anchovies; 2 bread rolls; 0.5 cup whole milk; 4 cups water; 1 bay leaf; 2 cloves; 1 egg; 1 tbsp mustard; 0.34 stick unsalted butter; 4 tbsp flour; 3.5 tbsp white wine; 1 cup heavy cream; 1 tsp lemon; sugar; vegetable oil (for frying); potato (cooked, for serving); salt; pepper

Based on 8 ratings

Christian

Test Kitchen Manager and Chef

“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

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
- 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
- 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
- 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.