Königsberger Klopse
Königsberger Klopse are tender, delicate meatballs originating from East Prussia, served in a rich, tangy white sauce infused with capers and lemon. A true German classic.
🧂 Ingredients
- 250 g Ground veal(Ensures tenderness)
- 250 g Ground pork(Adds flavor and moisture)
- 1/2 medium Onion(Finely minced or grated)
- 1 large Egg(For binding)
- 2 tbsp Breadcrumbs(Plain or panko)
- 1 tbsp Anchovy paste(Adds umami depth, optional but recommended)
- 1 tsp Salt(Or to taste)
- 1/2 tsp Black pepper(Freshly ground)
- 2 tbsp Butter(For the sauce base)
- 2 tbsp All-purpose flour(For thickening the sauce)
- 500 ml Milk(Whole milk recommended for richness)
- 3 tbsp Capers(Drained, plus 1-2 tbsp of brine for extra tang)
- 2 tbsp Lemon juice(Freshly squeezed)
- 50 ml Heavy cream(Optional, for extra creaminess)
- 2 tbsp Fresh parsley(Chopped, for garnish)
👨🍳 Instructions
- 1
Prepare the meatball mixture: In a large bowl, combine the ground veal and pork. Add the finely minced onion, egg, breadcrumbs, anchovy paste (if using), salt, and pepper. Gently mix with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.
⏱️ 15 minutes - 2
Form and poach the meatballs: Bring a large pot of lightly salted water to a gentle simmer (do not boil vigorously). Wet your hands slightly to prevent sticking. Gently roll the meat mixture into uniform balls, about 1.5 inches (4 cm) in diameter. Carefully drop the meatballs into the simmering water. They should be submerged. Cook for about 15-20 minutes, or until they float to the surface and are cooked through. The internal temperature should reach 71°C (160°F). Remove the meatballs with a slotted spoon and set aside. Reserve the poaching liquid.
⏱️ 20 minutes - 3
Make the white sauce (Bechamel): In a medium saucepan, melt the butter over medium heat. Whisk in the flour to form a smooth paste (roux). Cook for 1-2 minutes, stirring constantly, until lightly golden and fragrant. Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and comes to a gentle simmer. Reduce heat to low.
⏱️ 10 minutes - 4
Finish the sauce and combine: Stir the drained capers and their brine (if using), and the lemon juice into the white sauce. If using, stir in the heavy cream for extra richness. Season with salt and pepper to taste. Gently return the cooked meatballs to the sauce. Simmer gently for another 5-10 minutes to allow the meatballs to absorb the sauce's flavor. Do not boil.
⏱️ 10 minutes - 5
Serve: Ladle the Königsberger Klopse and generous amounts of the caper sauce into shallow bowls. Garnish with fresh chopped parsley. This dish is traditionally served with boiled potatoes, rice, or egg noodles.
⏱️ 5 minutes
💡 Pro Tips
- ✓The anchovy paste provides a subtle umami depth that enhances the overall flavor without making the dish taste fishy. It's highly recommended.
- ✓The capers and lemon juice are key to the signature tangy flavor of the sauce. Adjust the amount to your preference.
- ✓Serve with simple boiled potatoes, rice, or egg noodles to soak up the delicious sauce.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a lighter version, omit the heavy cream.
- Increase the amount of capers for a more pronounced caper flavor.
- Use only ground veal or ground pork if preferred, though the combination offers the best texture.