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5 from 1 vote

Königsberger Klopse

Königsberger Klopse are traditional German meatballs made from ground beef or veal, mixed with breadcrumbs, onions, and spices, then simmered in a flavorful broth and served with a creamy, tangy caper sauce.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: German
Keyword: caper sauce, East Prussian cuisine, German meatballs, Königsberger Klopse
Servings: 4 servings
Calories: 636kcal

Ingredients

For the Meatballs

  • 1 lb Ground beef or veal
  • 1 small Onion finely chopped
  • 1 cup Breadcrumbs
  • 1 large Eggs
  • 1 tbsp. Mustard
  • 1 tsp. Salt
  • ½ tsp. Black Pepper ground
  • ½ tsp. Allspice ground
  • 4 Anchovy fillets finely chopped (optional)
  • ¼ cup Milk

For the Broth

  • 4 cups Beef Broth or Vegetable Broth
  • 1 Bay Leaf
  • 5 Peppercorns whole

For the Caper Sauce

  • 3 tbsp. Butter
  • 3 tbsp. All-purpose Flour
  • 1 cup Milk
  • 1 cup Broth reserved from cooking the meatballs
  • 3 tbsp. Capers drained
  • 2 tbsp. Lemon Juice
  • 1 tbsp. Sugar
  • Salt & Pepper to taste
US Customary - Metric

Instructions

Meatballs

  • Mix Ingredients: In a large bowl, combine the ground meat, chopped onion, breadcrumbs, egg, mustard, salt, pepper, allspice, chopped anchovies (if using), and milk. Mix until well combined.
    1 lb Ground beef, 1 small Onion, 1 cup Breadcrumbs, 1 large Eggs, 1 tbsp. Mustard, 1 tsp. Salt, ½ tsp. Black Pepper, ½ tsp. Allspice, 4 Anchovy fillets, ¼ cup Milk
  • Form Meatballs: Shape the mixture into small meatballs, about 1.5 inches in diameter.
  • Prepare Broth: In a large pot, bring the broth to a gentle simmer. Add the bay leaf and peppercorns.
    4 cups Beef Broth, 1 Bay Leaf, 5 Peppercorns
  • Cook Meatballs: Carefully drop the meatballs into the simmering broth. Cook for about 15-20 minutes, until they are cooked through. Remove the meatballs with a slotted spoon and set aside. Reserve the broth for the sauce.

Caper Sauce:

  • Make a Roux: In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 2-3 minutes, until lightly golden.
    3 tbsp. Butter, 3 tbsp. All-purpose Flour
  • Add Liquids: Gradually whisk in the milk and reserved broth, stirring constantly to avoid lumps. Bring to a simmer and cook until the sauce thickens.
    1 cup Milk, 1 cup Broth
  • Season Sauce: Add the capers, lemon juice, and sugar. Season with salt and pepper to taste.
    3 tbsp. Capers, 2 tbsp. Lemon Juice, 1 tbsp. Sugar, Salt & Pepper to taste
  • Combine: Return the meatballs to the sauce and let them simmer for another 10 minutes, allowing the flavors to meld together.

Nutrition

Calories: 636kcal | Carbohydrates: 40g | Protein: 33g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 163mg | Sodium: 2.732mg | Potassium: 708mg | Fiber: 3g | Sugar: 11g | Vitamin A: 619IU | Vitamin C: 5mg | Calcium: 215mg | Iron: 5mg