Königsberger Klopse (Creamy German Meatballs)
A classic German dish of tender meatballs in a creamy caper sauce, Königsberger Klopse are comforting, elegant, and surprisingly light. Serve with boiled potatoes and some steamed greens.
Nutrition Facts
Ingredients
Instructions
MAKE THE MEAT MIXTURE: Soak breadcrumbs in the milk. In a bowl, combine pork, onion, anchovy (if using), egg, mustard, parsley, salt and white pepper. Add the soaked breadcrumbs and give the mixture a good knead with your hands until it is smooth and slightly sticky.
FORM THE MEATBALLS: With damp hands, shape into golf ball-sized balls. You should get about 14-16 depending on how large you roll the meatballs.
POACH: Bring the stock, bay leaf and peppercorns to a gentle simmer. Lower the heat so it is barely bubbling. Add the meatballs and poach gently for 15 minutes until cooked through. Lift out carefully and keep warm. Strain and reserve the broth.
MAKE THE SAUCE: Melt butter in a saucepan over medium heat. Stir in the flour and cook for 1–2 minutes until smooth and lightly browned. Gradually whisk in 400 ml of the hot poaching broth until smooth. Simmer gently until thickened.
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Continue Reading at Daysofjay →Chef's Notes
Veal is traditional in this dish, but these days it's often hard to come by and expensive. I prefer to use pork mince, or a mixture of beef and pork. Look for finely ground mince for the best texture.The anchovies do not make the dish taste fishy, I promise! It adds savoury depth. If you're leaving it out, add a little more salt to the meatball mix.This dish improves after a short rest to let the flavours mingle. Reheat gently - microwaving this too aggressively can cause the sauce to split (it won't look beautiful, but it will still taste fine!)Keep the heat gentle once the cream is added or the sauce may split.The sauce should coat the meatballs lightly, not sit thickly on top. If it's too thick, thin it with a little more stock, cream or wine.
Frequently Asked Questions
Q: Can I make Königsberger Klopse without veal?
A: Yes. Pork mince works very well and is what I use here. A mix of pork and beef also works, but avoid very coarse mince.
Q: Why is my sauce too sour?
A: Too much lemon juice can tip the balance. Add a splash more cream or a little extra broth to soften it.
Q: Can I make the meatballs in advance ?
A: Yes. It reheats well and is very tasty the next day. Warm gently and don’t let the sauce boil as it may split.
Q: Can I freeze Königsberger Klopse?
A: The meatballs freeze well on their own before or after poaching. The sauce is best made fresh, as cream sauces can split when frozen.
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