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Konigsberger Klopse (German Meatballs in Caper Sauce)

Tender meatballs served in caper sauce with boiled potatoes
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine German
Servings 8 servings

Ingredients
  

For the meatballs:

  • 2 tbsp butter
  • 2 onions finely chopped
  • 1 lb ground beef
  • 1 lb ground pork
  • 2 stale bread rolls The original recipe didn't specify the size of the rolls. I used 1 large sandwich roll.
  • 2 eggs
  • 6 tbsp bread crumbs
  • 4 tsp lemon zest
  • 6 anchovies finely chopped (optional)
  • 2 tsp marjoram or sage

For the broth:

  • 6 cups chicken or beef broth or 4 cups broth 2 cups water
  • 1 bay leaf
  • 1/2 tsp allspice
  • 1 onion quartered

For the sauce:

  • 6 tbsp butter
  • 4 tbsp flour
  • 1 pinch sugar
  • 4 tsp lemon juice
  • 3 cups broth from cooking the meatballs strained
  • 1 1/4 cups cream or half and half
  • 3 tbsp capers or more to taste
  • 3 tbsp chopped parley

For the boiled potatoes:

  • 1 lbs small waxy potatoes
  • salt and pepper
  • 2 bay leaves
  • few peppercorns
  • 2 garlic cloves
  • 3 tbsp butter

Instructions
 

For the meatballs and broth:

  • Soak the rolls in some water. Squeeze all the liquid out with the help of a clean towel or some cheesecloth. You want to squeeze out all the liquid so your meatballs aren't soggy.
  • Heat the butter in a frying pan and add the chopped onion. Fry until it is translucent.
  • In a large bowl combine the meats, roll pulp, eggs, breadcrumbs, lemon zest, onions and anchovies. Mix well to combine and season well with salt and pepper.
  • Form into balls. Place on a plate and put into the fridge until ready to cook.
  • Place all the stock ingredients into a large pot. Bring to a boil and reduce to a simmer. Add the meatballs and let them simmer for 20 minutes. Test to make sure they are fully cooked through.
  • Remove them with a slotted spoon and reserve the broth after pouring through a strainer.

For the potatoes:

  • Wash and peel the potatoes. If there are really large ones, halve or quarter them.
  • Fill a large pot with water and add the potatoes, some salt, peppercorns, garlic and bay leaves. Bring to a boil and cook for 10-20 minutes until fully cooked, then drain them.
  • Coat with melted butter and season with salt and pepper.

For the sauce:

  • Melt the butter in a sauce pan. Add the flour and mix while cooking until it forms a smooth paste. Slowly add in the 3 cups of broth while whisking so it doesn't form lumps. Add the lemon juice and a pinch of sugar, then the capers and cream. Season with salt and pepper.

To assemble:

  • Add a few potatoes and some meatballs to a bowl and then top with the sauce. Sprinkle with chopped parsley and serve.
Keyword Beef, Main Dish, Pork
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