Konigsberger Klopse (German Meatballs In Creamy Cap

Name: Konigsberger Klopse (German Meatballs In Creamy Caper Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Meatballs; 1 lb ground sirloin; 1 lb ground pork; 1 lb ground veal; 4 eggs, slightly beaten; 1 1/4 cups fine plain breadcrumbs (I use Progresso plain breadcrumbs, grandmother used a ground up hard roll); 1/2 cup milk; 1 medium white onion, finely chopped; 1 lemon, zest of, small finely chopped; 1 lemon, juice of; 3 tablespoons capers, chopped; 3 tablespoons anchovy paste (alternatively you may use sardines or herring) or 3 tablespoons crushed anchovy fillets (alternatively you may use sardines or herring); 1/4 cup melted butter; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; flour (for rolling); Broth; 1 (32 ounce) box chicken stock or (32 ounce) box vegetable stock; 1 bay leaf; 1/4 cup cider vinegar; 1/2 cup good quality dry white wine (I use fume blanc or extra dry champagne); 10 black peppercorns; 2 tablespoons capers; Sauce; 1 lemon, zest of, small finely chopped; 1 lemon, juice of; 1 cup good quality sour cream (full fat to prevent curdling); 1/4 cup snipped fresh parsley, for garnish

Servings: persons

Meatballs
1 lb ground sirloin
1 lb ground pork
1 lb ground veal
4 eggs, slightly beaten
1 1/4 cups fine plain breadcrumbs (I use Progresso plain breadcrumbs, grandmother used a ground up hard roll)
1/2 cup milk
1 medium white onion, finely chopped
1 lemon, zest of, small finely chopped
1 lemon, juice of
3 tablespoons capers, chopped
3 tablespoons anchovy paste (alternatively you may use sardines or herring) or 3 tablespoons crushed anchovy fillets (alternatively you may use sardines or herring)
1/4 cup melted butter
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
flour (for rolling)
Broth
1 (32 ounce) box chicken stock or (32 ounce) box vegetable stock
1 bay leaf
1/4 cup cider vinegar
1/2 cup good quality dry white wine (I use fume blanc or extra dry champagne)
10 black peppercorns
2 tablespoons capers
Sauce
1 lemon, zest of, small finely chopped
1 lemon, juice of
1 cup good quality sour cream (full fat to prevent curdling)
1/4 cup snipped fresh parsley, for garnish

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
Meanwhile, combine meatball ingredients, mix well.
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
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
To Make Cream Sauce:
6
To hot broth stir in the sauce ingredients and heat through, but do not boil.
7
Add the cooked meatballs to the heated sauce, stir gently and warm through.
8
To Serve:
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
To Serve as an Appetizer:
11
Make the meatballs smaller and serve warm from the crock pot with toothpicks, buttered rolls and potato salad recipe #309891.
12
Freezes well.

953

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: Meatballs, 1 lb ground sirloin, 1 lb ground pork, 1 lb ground veal, and more.

Yes, Konigsberger Klopse (German Meatballs In Creamy Caper Sauce) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Konigsberger Klopse (German Meatballs In Creamy Caper Sauce)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions