Name: Königsberger Klopse (German Meatballs with Capers and Creamy Gravy) Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: German
Ingredients: 1/2 pound ground beef; 1/2 pound ground pork; 1 crusty roll (stale) or 3 tablespoons unseasoned breadcrumbs; 1 medium-sized yellow onion, finely chopped; 1 medium-sized egg; 1 teaspoon salt; 1/2 teaspoon black pepper; 8 cups beef broth; 1 yellow onion, quartered; 1 bay leaf; 3 tablespoons butter; 3 tablespoons all-purpose flour; 3 cups broth from the pot, sifted; 1/2 cup whipping cream; 1 egg yolk; 1 tablespoon milk; 3 tablespoons capers; 1 teaspoon caper juice; 1 tablespoon lemon juice (adjust to taste); Salt to taste; Black pepper to taste

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Introduction

Königsberger Klopse are traditional German meatballs in a creamy, tangy caper sauce. This classic comfort dish offers a delightful balance of flavors, perfect for a hearty family meal.

A white plate holds a dish with a creamy light beige sauce covering two large, round meatballs that have a browned, slightly crispy texture beneath the sauce. Behind the meatballs are four pieces of boiled potatoes, creamy white with a soft, smooth surface and sprinkled with small green herb bits. A few sprigs of fresh green parsley are placed on top of the potatoes, adding a pop of bright color. The plate is set on a white marbled texture, and the overall look is warm and appetizing. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 pound ground beef
1/2 pound ground pork
1 crusty roll (stale) or 3 tablespoons unseasoned breadcrumbs
1 medium-sized yellow onion
1 medium-sized egg
1 teaspoon salt
1/2 teaspoon pepper
8 cups beef broth
1 yellow onion
1 bay leaf
3 tablespoons flour
3 tablespoons butter
3 cups broth from the pot
1/2 cup whipping cream
1 egg yolk
1 tablespoon milk
3 tablespoons capers
1 teaspoon caper juice
1 tablespoon lemon juice (adjust to taste)
Salt to taste
Pepper to taste

Instructions

Step 1: If using a stale crusty roll, soak it in water until soft. You may need to weigh it down with something to keep it submerged.
Step 2: Peel and finely chop one onion.
Step 3: In a medium bowl, combine ground pork, ground beef, chopped onion, egg, salt, and pepper. Squeeze out excess water from the soaked roll, tear it into small pieces, and add it to the bowl. Alternatively, add the unseasoned breadcrumbs.
Step 4: Mix all ingredients thoroughly by hand until well combined. If the mixture feels too sticky, add a few more breadcrumbs.
Step 5: Shape the mixture into 6-8 meatballs (or more smaller ones if preferred) and place them on a plate.
Step 6: Pour about 8 cups of beef broth into a large pot and bring to a boil over medium-high heat.
Step 7: Peel and quarter another onion, then add it and the bay leaf to the broth.
Step 8: Once the broth boils, reduce heat to a gentle simmer and gently add the meatballs. Cook for about 20 minutes until fully cooked through.
Step 9: Remove meatballs with a slotted spoon and set aside. Strain 3 cups of broth through a sieve and set aside for the sauce.
Step 10: In a saucepan, melt butter over medium heat. Stir in flour and whisk continuously to form a smooth roux without lumps.
Step 11: Gradually whisk in the 3 cups of reserved broth until the sauce is smooth. Add the whipping cream and bring to a simmer.
Step 12: In a small bowl, whisk together egg yolk and milk until uniform. Remove sauce from heat (do not boil) and slowly whisk in the egg mixture to thicken the sauce.
Step 13: Stir in capers, caper juice, lemon juice, and season with salt and pepper to taste.
Step 14: Return the meatballs to the sauce to warm through. Serve hot with boiled potatoes and garnish with chopped parsley if desired.

Tips & Variations

Use day-old bread for the best texture in meatballs, or substitute with panko breadcrumbs for a lighter result.
For a richer sauce, add a splash of white wine before adding the broth.
Fresh parsley sprinkled on top adds color and freshness to the finished dish.
Serve with classic German Salzkartoffeln (salted boiled potatoes) for an authentic experience.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the sauce from curdling. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white plate holds a serving of creamy sauce-covered meatballs and four pieces of boiled potatoes. The meatballs are light brown with a smooth, pale beige sauce containing small green capers evenly spread on and around them. The potatoes are cut into large chunks with a soft white texture and are garnished with a small bunch of fresh green parsley on top. The plate sits on a blue and white checkered cloth, and part of a metal pan with more meatballs in sauce is visible at the top left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only one type of meat for the meatballs?

Yes, you can use either ground beef or ground pork alone, but using a mix of both provides a more balanced flavor and texture.

What should I serve with Königsberger Klopse?

Traditionally, they are served with boiled potatoes (Salzkartoffeln) and a sprinkle of fresh parsley. Mashed potatoes or rice also pair well with the creamy sauce.