Konigsberger Klopse (German Meatballs in Creamy Caper Sauce)

Konigsberger Klopse (German Meatballs in Creamy Caper Sauce)

12 servings
A classic! Authentic Königsberger Klopse are made from ground veal, beef, and pork, along with a small amount of anchovies (or sardines or herring), chopped onions, bread crumbs, eggs, and spices. The traditional creamy sauce that accompanies the dumplings are made from the broth in which the dumplings were cooked, flour, cream, white wine, lemon juice, and capers. Delicious! Serve with boiled new potatoes and my Rotkohl recipe #108449 #108449. Also makes a great appetizer! A little history: Predecessors of the Königsberger Klopse date back to the Middle Ages. However, the East Prussian name Klops (Klops = meat dumpling) didn't originate until the 18th century. Königsberger Klopse was invented in the city of Königsberg (then the capital of East Prussia; today known as Kaliningrad, Russia) around 200 years ago. My German/Polish/French grandmother was born and raised in East Prussia, about 30 kilometers from Königsberg. This recipe is my version of her delicious Königsberger Klopse, which she never wrote down but with the help of my mother I was finally able to replicate. I have many fond memories of enjoying this dish (which the women would prepare) at family gatherings, Sunday dinners, and special occasions such as birthdays and anniversaries. Still one of my top favorites!!! I hope your family enjoys, too. (Helpful Tips: These tender meatballs are braised NOT fried. If halving the meatball recipe, you will still need the full amount of stock for braising and for the gravy. The meatballs are somewhat delicate & time consuming to make; have someone help to form them into balls, it is much easier that way! For appetizers make them smaller and serve warm from the crock pot with toothpicks, buttered rolls and Potato Salad recipe #309891 #309891. Freezes well).

Ingredients

  • ground sirloin
    1 lb
  • ground pork
    1 lb
  • ground veal
    1 lb
  • eggs
    4
  • fine plain breadcrumbs
    1 ¼ c
  • milk
    ½ c
  • white onion
    1 medium
  • lemon

    zest of

    1
  • lemon

    juice of

    1
  • capers
    3 tbsp
  • anchovy paste or 3 tablespoons crushed anchovy fillets

    alternatively you may use sardines or herring

    3 tbsp
  • butter
    ¼ c
  • kosher salt
    1 tsp
  • ground black pepper
    ½ tsp
  • flour
  • chicken stock or 1 box vegetable stock
    1 box
  • bay leaf
    1
  • cider vinegar
    ¼ c
  • good quality dry white wine
    ½ c
  • black peppercorns
    10
  • capers
    2 tbsp
  • lemon

    zest of

    1
  • lemon

    juice of

    1
  • good quality sour cream

    full fat to prevent curdling

    1 c
  • snipped fresh parsley

    for garnish

    ¼ c

Directions

  1. 1

    In a large saucepan or Dutch oven such as Le Creuset, heat broth ingredients (stock, bay leaf, cider vinegar, white wine, peppercorns, and 2 tablespoons capers) to a simmer over medium heat.

  2. 2

    Meanwhile, combine meatball ingredients, mix well.

  3. 3

    Form meat mixture into golf-ball sized balls (note: mixture will be a bit sticky and delicate to work with, but this is normal, and the result will be a moist and tender meatball!). Roll them in flour, and carefully place into hot broth; simmer each batch for 15 minutes, but do not boil. (Tip: do not crowd meatballs, ie only simmer about 10-12 meatballs at a time). Note that the broth will thicken as you add the flour covered meatballs, which will make a nice sauce.

  4. 4

    Carefully remove meatballs from the hot broth with a slotted spoon, and keep them warm in a covered bowl stored in the oven while making the sauce. Discard bay leaf.

  5. 5

    To Make Cream Sauce:.

  6. 6

    To hot broth stir in the sauce ingredients and heat through, but do not boil.

  7. 7

    Add the cooked meatballs to the heated sauce, stir gently and warm through.

  8. 8

    To Serve:.

  9. 9

    Serve Meatballs and Cream Sauce with boiled new potatoes (salzkartoffel) or hot buttered spaetzle noodles, and German Rotkohl recipe #108449. Sprinkle with snipped fresh parsley, for garnish.

  10. 10

    To Serve as an Appetizer:.

  11. 11

    Make the meatballs smaller and serve warm from the crock pot with toothpicks, buttered rolls and potato salad recipe #309891.

  12. 12

    Freezes well.

Konigsberger Klopse (German Meatballs in Creamy Caper Sauce)

Konigsberger Klopse (German Meatballs in Creamy Caper Sauce)

105 min12 servings422 cal

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About this Recipe

Authentic Königsberger Klopse: German Meatballs in Creamy Caper Sauce

Step back in time with a taste of history! Our Königsberger Klopse recipe brings the beloved classic German meatballs, bathed in a rich, creamy caper sauce, right to your table. Hailing from the historic city of Königsberg in East Prussia, this dish carries centuries of culinary tradition and heartwarming family memories. This particular recipe is a cherished recreation of a grandmother's unwritten masterpiece, perfected over years to capture that authentic, nostalgic flavor.

What makes these German meatballs truly special? It starts with the meatballs themselves. Unlike many recipes, authentic Königsberger Klopse feature a unique blend of ground veal, beef, and pork, creating an incredibly tender texture. The secret ingredient, a touch of anchovy paste (or sardines/herring), adds an unparalleled depth of savory flavor that elevates the meatballs beyond ordinary. Crucially, these meatballs are braised, not fried, ensuring they remain incredibly moist and delicate.

The show-stopping element is undoubtedly the creamy caper sauce. Made from the flavorful broth in which the meatballs simmered, along with sour cream, white wine, and zesty lemon juice, it's bright, tangy, and utterly irresistible. The generous addition of capers provides that signature piquant finish that defines this classic dish.

Serving Königsberger Klopse is a delight. Traditionally, they're paired with fluffy boiled new potatoes, which perfectly soak up the delectable sauce. For a complete German feast, serve alongside our Rotkohl recipe. These versatile meatballs also make fantastic appetizers – simply form them smaller and serve warm with toothpicks. Prepare to impress your family and friends with this timeless, comforting, and deeply flavorful German culinary treasure!

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