Königsberger Klopse (German Meatballs with Capers and Creamy Gravy) Recipe
Königsberger Klopse is a classic German dish featuring tender meatballs made from a blend of ground pork and beef, simmered in a flavorful broth, and served with a creamy, tangy caper sauce. This comforting recipe combines simple ingredients into a harmonious dish perfect for a hearty meal, traditionally paired with boiled potatoes and fresh parsley.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6-8 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: German
Ingredients
Scale
Meatballs
- 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
Broth
- 8 cups beef broth
- 1 yellow onion, quartered
- 1 bay leaf
Sauce
- 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
Instructions
- Soak the Bread: If using a stale crusty roll, soak it in a bowl of water with a weight to keep it submerged until soft.
- Prepare Onion: Peel and finely chop one medium-sized yellow onion for the meatball mixture.
- Mix Meatball Ingredients: In a mixing 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, use unseasoned breadcrumbs. Mix everything thoroughly by hand until well combined. Add more breadcrumbs if the mixture feels too sticky.
- Form Meatballs: Shape the mixture into 6-8 meatballs, or more if you prefer smaller sizes. Set aside on a plate.
- Prepare Broth: Pour 8 cups of beef broth into a large pot. Add a quartered onion and a bay leaf. Bring the broth to a boil over medium-high heat.
- Cook Meatballs: Once boiling, reduce heat to maintain a gentle simmer and carefully immerse the meatballs. Cook for about 20 minutes until fully cooked through.
- Remove Meatballs and Prepare Broth: Take out the meatballs and set them aside. Ladle 3 cups of broth from the pot through a fine sieve to remove solids, and keep the broth for the sauce.
- Make the Sauce Base: In a large saucepan, melt butter over medium heat. Stir in flour and cook, whisking constantly, to form a smooth roux without lumps.
- Add Broth and Cream: Gradually whisk in the sifted broth until the sauce is smooth and uniform. Stir in the whipping cream and bring the sauce gently to a simmer.
- Prepare Egg Mixture: In a small bowl, whisk together the egg yolk and milk until evenly combined.
- Temper the Sauce: Remove the sauce from heat to prevent boiling. Slowly whisk in the egg yolk mixture continuously to enrich the sauce without curdling it.
- Season the Sauce: Add capers, caper juice, and lemon juice. Season with salt and pepper to taste. Mix well to combine all flavors.
- Reheat Meatballs: Place the cooked meatballs back into the sauce to warm through.
- Serve: Serve the Königsberger Klopse hot, traditionally accompanied by Salzkartoffeln (boiled potatoes peeled and cooked in salted water) and garnished with chopped fresh parsley.
Notes
- Use stale bread for the best texture in the meatballs; fresh bread will not hold well.
- Ensure the broth is simmering gently to prevent breaking the meatballs.
- Do not boil the sauce after adding the egg yolk mixture to avoid curdling.
- Adjust lemon juice and capers according to your preferred level of tanginess.
- The egg white can be saved and used in other recipes to avoid waste.
- This dish pairs well with boiled potatoes but mashed potatoes or rice are good alternatives.
Keywords: Königsberger Klopse, German meatballs, caper sauce, traditional German recipe, meatballs in cream sauce
