Königsberger Klopse
A classic German comfort food featuring tender, savory meatballs poached in a flavorful broth and served in a rich, creamy white sauce studded with tangy capers. A beloved dish that's surprisingly easy to make at home.
For 4 servings
4 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Meatball Mixture
- b.If using a bread roll, soak it in a small bowl of water for 5 minutes. Squeeze out all excess water until it's just damp and crumble it.
- c.In a large bowl, combine the ground beef, ground pork, soaked bread (or breadcrumbs), finely chopped onion, egg, anchovy paste, 1 tsp salt, and 0.5 tsp black pepper.
- d.Using your hands, gently mix the ingredients until just combined. Overmixing can result in tough meatballs.
- 2
Step 2
- a.Form and Poach the Meatballs
- b.With wet hands to prevent sticking, form the mixture into 12 evenly-sized meatballs, about 2 inches (5 cm) in diameter.
- c.In a large pot or Dutch oven, bring 1.5 liters of water to a gentle simmer over medium heat. Add the bay leaf, allspice berries, and whole peppercorns.
- d.Carefully lower the meatballs into the simmering water. Ensure the water does not boil vigorously. Poach for 15-20 minutes, until the meatballs are cooked through and float to the surface.
- e.Using a slotted spoon, remove the cooked meatballs and set them aside on a plate. Strain the poaching liquid through a fine-mesh sieve and reserve at least 3 cups (720 ml). Discard the solids.
- 3
Step 3
- a.Make the Creamy Caper Sauce
- b.In a clean large saucepan or pot, melt the butter over medium heat.
- c.Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a pale, nutty-smelling roux.
- d.Gradually pour in 3 cups of the reserved hot poaching liquid, whisking constantly and vigorously to prevent lumps. Add the first cup in small splashes until smooth before adding the rest.
- e.Bring the sauce to a simmer and cook for 5-7 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon.
- f.Reduce the heat to low. Stir in the heavy cream, drained capers, fresh lemon juice, and sugar. Season with the remaining 0.5 tsp salt and 0.25 tsp pepper. Taste and adjust seasoning if necessary.
- 4
Step 4
- a.Combine and Serve
- b.Gently return the poached meatballs to the sauce.
- c.Simmer on low for another 2-3 minutes to heat the meatballs through. Avoid boiling the sauce after the cream has been added.
- d.Serve hot, garnished with fresh chopped parsley. This dish is traditionally served with boiled potatoes, rice, or egg noodles.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most tender meatballs, use a stale bread roll soaked in water rather than dry breadcrumbs. The soaked bread adds moisture and a lighter texture.
- 2The secret to a lump-free sauce is adding the hot poaching liquid to the roux very gradually while whisking constantly.
- 3Do not skip the anchovy paste! It provides a crucial savory, umami depth that is characteristic of the dish and does not taste fishy.
- 4Gently simmer, never boil, the meatballs. Boiling can cause them to fall apart and become tough.
- 5For an extra rich sauce, you can temper an egg yolk: whisk the yolk in a small bowl, then slowly whisk in a ladleful of the hot sauce. Stir this mixture back into the pot off the heat.
Adapt it for your goals.
Meat Variation
For a more delicate flavor, substitute the ground beef with ground veal, using a classic 50/50 mix of veal and pork.
Herbaceous KlopseHerbaceous Klopse
Add 1 tablespoon of finely chopped fresh dill or chives to the meatball mixture for a fresh, herby note.
Sauce FlavorSauce Flavor
For a slightly different tang, add a tablespoon of white wine vinegar to the sauce along with the lemon juice.
Why this is on our healthy list.
High in Protein
The combination of ground beef and pork provides a significant amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Source of B Vitamins
Meat is a natural source of B vitamins, particularly B12, which is crucial for nerve function and the formation of red blood cells, helping to combat fatigue.
Rich in Iron and Zinc
This dish supplies essential minerals like iron, necessary for oxygen transport in the blood, and zinc, which supports immune function and wound healing.
Frequently asked questions
Königsberger Klopse is a traditional German specialty, named after the former German city of Königsberg (now Kaliningrad, Russia). It consists of poached meatballs in a creamy white sauce with capers.