Königsberger Klopse with Creamy Caper Sauce
Experience the rich tradition of Königsberger Klopse, a culinary masterpiece hailing from East Prussia. This exquisite recipe features a blend of ground veal, pork, and beef, expertly combined with anchovies, onions, fine breadcrumbs, and aromatic spices. These tender meatballs are gently braised in a fragrant broth, creating a delicate texture that melts in your mouth. The accompanying sauce, a luxurious mixture of the flavorful broth, cream, white wine, and zesty capers, elevates the dish to new heights. Perfect for family gatherings or special occasions, serve them alongside buttery new potatoes or spaetzle for a truly authentic experience. Relish the nostalgia of my grandmother's kitchen as you bring this traditional dish to your table, ensuring that every bite is filled with history and warmth.
N/A
Servings
292
Calories
23
Ingredients
Ingredients
Ground sirloin
1 lb (freshly ground)
Ground pork
1 lb (freshly ground)
Ground veal
1 lb (freshly ground)
Eggs
4 (slightly beaten)
Fine plain breadcrumbs
1 1/4 cups (Progresso or similar)
Milk
1/2 cup
White onion
1 medium (finely chopped)
Lemon
1 (zest and juice)
Capers
3 tablespoons (chopped)
Anchovy paste
3 tablespoons (alternately crushed anchovy fillets or sardines/herring)
Butter
1/4 cup (melted)
Kosher salt
1 teaspoon
Ground black pepper
1/2 teaspoon
Flour
for rolling
Chicken or vegetable stock
1 (32 oz) box
Bay leaf
1
Cider vinegar
1/4 cup
Dry white wine
1/2 cup (good quality (fume blanc or extra-dry champagne))
Black peppercorns
10
Capers
2 tablespoons
Lemon
1 (zest and juice)
Sour cream
1 cup (full fat to prevent curdling)
Fresh parsley
1/4 cup (snipped, for garnish)
Instructions
1
In a large saucepan or Dutch oven, combine the chicken or vegetable stock, bay leaf, cider vinegar, white wine, peppercorns, and 2 tablespoons of capers. Heat the mixture over medium heat until it reaches a gentle simmer.
2
While the broth is warming, prepare the meatball mixture. In a large mixing bowl, combine the ground sirloin, ground pork, ground veal, chopped onion, lemon zest, lemon juice, capers, anchovy paste, melted butter, breadcrumbs, eggs, milk, kosher salt, and ground black pepper. Mix thoroughly until well combined.
3
Form the meat mixture into golf-ball-sized meatballs. The mixture may be slightly sticky, but this is normal. Roll each meatball in flour to coat lightly.
4
Carefully place the floured meatballs into the simmering broth, ensuring not to overcrowd the pot (work in batches of 10-12 at a time). Allow the meatballs to simmer for 15 minutes. Do not let the broth boil, as this may toughen the meatballs.
5
Once cooked, remove the meatballs with a slotted spoon and keep warm in a covered bowl in a low-temperature oven.
6
Discard the bay leaf from the broth. For the cream sauce, add sour cream, additional lemon juice, and lemon zest to the hot broth. Stir gently and heat through without boiling.
7
Return the cooked meatballs to the sauce, stirring gently until warmed through and coated with the creamy sauce.
8
Serve the Königsberger Klopse generously topped with fresh snipped parsley alongside boiled new potatoes or spaetzle. For an appetizer version, make smaller meatballs and keep warm in a crock pot, serving with toothpicks, buttered rolls, and a side of potato salad.
Nutrition Information
17.5 g
Fat
11.7 g
Carbs
17.5 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Königsberger Klopse?
Königsberger Klopse is a traditional East Prussian culinary masterpiece featuring tender meatballs made from a blend of veal, pork, and beef served in a luxurious creamy caper sauce.
What specific meats are used in the meatballs?
The recipe uses a combination of one pound each of ground sirloin, ground pork, and ground veal.
Where does this dish originate from?
This dish hails from East Prussia and is a well-known staple of German cuisine.
How long should the meatballs simmer?
The meatballs should be allowed to simmer gently for 15 minutes.
Why shouldn't I let the broth boil while cooking the meatballs?
You should avoid boiling the broth because high heat can toughen the meatballs rather than keeping them tender.
What are the key ingredients in the creamy sauce?
The sauce is made from the flavorful cooking broth, full-fat sour cream, lemon juice, lemon zest, white wine, and capers.
What can I use if I don't have anchovy paste?
You can alternatively use crushed anchovy fillets or even sardines/herring as a substitute for the anchovy paste.
What are the recommended side dishes for Königsberger Klopse?
It is traditionally served alongside buttery new potatoes or spaetzle.
How many calories are in a serving of this dish?
There are approximately 292 calories per serving.
Is it normal for the meat mixture to be sticky?
Yes, the recipe notes that the mixture may be slightly sticky when forming the golf-ball-sized meatballs, which is normal.
What type of wine is recommended for the broth?
A good quality dry white wine, such as fume blanc or an extra-dry champagne, is recommended.
How do you prevent the sour cream from curdling in the sauce?
Using full-fat sour cream and heating it through without letting the sauce come to a boil helps prevent curdling.
How many ingredients are required for this recipe?
This recipe has an ingredient count of 23 items.
What is the protein content per serving?
The dish contains 17.5 g of protein per serving.
Can I use vegetable stock instead of chicken stock?
Yes, the recipe allows for either a 32 oz box of chicken or vegetable stock.
How should the meatballs be prepared before simmering?
After forming the meat mixture into balls, each meatball should be rolled in flour to coat them lightly.
What is used to garnish the finished dish?
The dish should be topped generously with fresh snipped parsley.
Can this recipe be adapted into an appetizer?
Yes, make smaller meatballs, keep them warm in a crock pot, and serve with toothpicks and buttered rolls.
What type of breadcrumbs are best for the meatballs?
The recipe calls for 1 1/4 cups of fine plain breadcrumbs, such as Progresso.
How much fat is in one serving?
One serving contains 17.5 g of fat.
What aromatics are added to the simmering broth?
The broth is flavored with a bay leaf, cider vinegar, white wine, peppercorns, and capers.
How many eggs are used in the meat mixture?
The recipe uses 4 slightly beaten eggs to bind the meat mixture.
What is the carbohydrate count for this recipe?
The recipe contains 11.7 g of carbohydrates per serving.
Do I need to chop the capers used in the meatballs?
Yes, the 3 tablespoons of capers used within the meatball mixture should be chopped.
What is the role of the lemon in this recipe?
Lemon zest and juice are used in both the meatball mixture and the sauce to provide a zesty, bright flavor.
Is there butter in the meatballs?
Yes, 1/4 cup of melted butter is included in the meatball mixture.
How should I keep the meatballs warm after they are cooked?
Remove them with a slotted spoon and place them in a covered bowl in a low-temperature oven.
What size should the meatballs be?
The mixture should be formed into golf-ball-sized meatballs.
Should I use whole peppercorns?
Yes, 10 black peppercorns are added whole to the simmering broth for flavor.
What is the texture of the finished meatballs?
They have a delicate texture designed to melt in your mouth.