Königsberger Klopse

Königsberger Klopse is a classic German dish of meatballs in a creamy white sauce with capers — hearty, comforting, and full of flavor. It originated in East Prussia and remains popular across Germany.

Here’s a traditional recipe:

---

Königsberger Klopse (German Meatballs in Caper Sauce)

Servings: 4
Prep time: 25 minutes
Cook time: 30 minutes

---

Ingredients:

For the Meatballs:

• 500g ground meat (traditionally veal or a mix of beef and pork)

• 1 small onion (finely chopped)

• 1 egg

• 1 day-old white bread roll (soaked in water or milk, then squeezed out)

• 1 tbsp mustard (preferably German)

• Salt & pepper to taste

• 1 anchovy fillet (optional, finely minced — adds authentic depth)

• 1L water or light beef/vegetable broth

• 1 bay leaf

• 4–5 black peppercorns

• 1 small onion, halved (with peel for flavor)

For the Caper Sauce:

• 2 tbsp butter

• 2 tbsp flour

• 500 ml meatball cooking broth (strained)

• 100 ml cream

• 2 tbsp capers (plus a little brine for flavor)

• Lemon juice (to taste)

• Salt and white pepper

---

Instructions:

1. Prepare meatballs:

   • Mix all meatball ingredients well in a bowl. Shape into small, round meatballs (about golf ball size).

2. Poach meatballs:

   • In a large pot, bring broth (or water with bay leaf, peppercorns, and onion) to a gentle simmer.

   • Add the meatballs and poach for 15–20 minutes (don’t boil — keep it gently simmering).

   • Remove meatballs and set aside. Strain and reserve about 500 ml of the cooking liquid.

3. Make the sauce:

   • In a saucepan, melt butter, then stir in flour to make a roux.

   • Slowly whisk in the reserved broth until smooth.

   • Stir in cream, capers, and a splash of caper brine.

   • Season with lemon juice, salt, and white pepper to taste.

4. Finish:

   • Add meatballs to the sauce and warm through gently for a few minutes.

---

Serve with:

• Boiled potatoes, traditionally

• Or rice, mashed potatoes, or crusty bread