German Meatballs with a Caper Cream Sauce

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Not just in Königsberg

Königsberger Klopse are meatballs originated in the Prussian city Königsberg (meaning “king’s mountain”), which became part of Poland and now Russia after World War 2. While it’s been attempted to rename the dish to cohere with the new city’s name, Kaliningrad, it’s still known as “Königsberger Klopse,” not “Kaliningrader Klopse,” and this meatball dish is now a popular dish all across Germany.

A Noble Meatball in Caper Cream Sauce

I read through a few discussion forums, and nobody could really explain why these meatballs were named after Königsberg, but being a harbor city, it made sense that it was easily able to have access to capers and anchovies, two ingredients essential to the dish (although the anchovies are optional these days). The meatball also used to be made from veal, but is now commonly prepared using a 50/50 mixture of ground pork and ground beef.

The meal is considered to be rather upscale and prepared for special occasions, although it’s simple enough to serve for a more casual evening meal as well.

Wine Pairing Suggestion

A nice bottle of semi-dry Riesling, like the Affentaler “Valley of the Monkey” Riesling, will make a stunning pairing with this meal! It’s crisp, fruity flavors underlines the sour-sweet composition of this meal, also helping to balance the heaviness of the cream sauce. It’s a perfect match and it’s such a fun bottle (see pictures below)! Check this link to see if it’s available in your area!

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Ingredients for 4 servings:

Klopse (Meatballs):

  • 1/2 lb ground beef (I used 95% lean)
  • 1/2 lb ground pork (I used 80% lean)
  • 1 white roll, soaked in water
  • 1 medium onion (about 150 g), peeled and finely diced
  • 2 eggs
  • 2 Tbsp breadcrumbs
  • 1 tsp fine sea salt
  • 1 tsp pepper
  • 1 Tbsp anchovy paste (to add depth in flavor, optional)

Broth:

  • 1 quart/liter beef broth
  • 1 medium-sized onion, peeled and finely diced
  • 1 bay leaf
  • 3 peppercorns
  • a pinch of allspice

Caper Cream Sauce:

  • 3 Tbsp butter
  • 2 Tbsp flour
  • juice of half a lemon
  • sugar to taste
  • 375 ml broth from cooking the Klopse
  • 125 ml heavy whipping cream
  • 1/4 c capers
  • parsley, for garnish

Method:

Klopse (Meatballs):

  1. In a large bowl, combine ground beef and pork, wrung-out roll, onion, eggs, salt and pepper and knead until you achieve a smooth, homogenous mixture.
  2. Add the bread crumbs and knead again.
  3. Depending on taste, you can also add anchovy paste. Sidenote: I don’t like anchovies personally at all, but it really deepens the flavor profile of the dish.
  4. Form 20 to 24 meatballs with the dough.

 Broth:

  1. In a medium sized pot, combine broth, onion, and spices. Bring to a boil and add salt as needed.
  2. Add the meatballs and let simmer for 10 minutes.
  3. Remove the bay leaf and peppercorns and continue to simmer for an additional 10 minutes.
  4. Remove the meatballs (I used this skimmer) and cover with foil to keep warm.

Caper Cream Sauce:

  1. Melt butter in a medium saucepan over medium-high heat.
  2. Gently whisk in flour.
  3. Whisk in the broth, starting with a small amount and gradually adding in the rest. Add drained capers and cream and be careful not to let the sauce come back to a boil. Season to taste with lemon juice, sugar, salt and pepper.
  4. Add the meatballs to the sauce and garnish with parsley.
  5. Serve with baby boiled potatoes tossed in butter, sea salt and parsley.
  6. Guten Appetit!

Sophie’s Königsberger Klopse Tools & Entertaining Picks

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Sponsored Content and Affiliate Links Disclosure

I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.