German meatballs in creamy white caper sauce, known as Königsberger Klopse in Germany, are one of the country's most popular dishes.
I inherited the recipe from my grandmother. She made the best homemade German meatballs in creamy white caper sauce, which we enjoyed mostly on Sundays and holidays. I may have liked them even more than grandma's delicious beef roulades.
What's the Difference Between Classic German Meatballs and Königsberger Klopse?
The difference between Königsberger Klopse and classic German meatballs is that the balls made of ground meat are boiled rather than fried or baked. For this reason, they are also called Kochklopse in East Germany.
Original Königsberger Klopse contain ground pork, beef or veal, onion, white bread, egg and spices, as well as some anchovy fillet or anchovy paste. However, I don't know anyone who actually uses anchovies, so I leave them out as well.
Königsberger Klopse are known for their creamy white caper sauce, which gives the dish its unique flavor. My children can never get enough of this sauce, and since they love capers, I always add a whole jar.
How Is Königsberger Klopse Pronounced?
Click below to listen to the correct pronunciation:
Traditional Side Dishes for German Meatballs in Creamy White Caper Sauce
Königsberger Klopse can be paired with many side dishes. We enjoy them best with boiled potatoes (Salzkartoffeln), which can be nicely mashed into the creamy white caper sauce.
Additional side options to serve with Königsberger Klopse:
- Mashed potatoes
- Spaetzle
- Rice
- Beetroot, broccoli or pea and carrot vegetables
Prepare and Freeze Königsberger Klopse in Advance
You can easily prepare Königsberger Klopse as part of your meal prep. They will last up to 3 days in the fridge and 6 months in the freezer. Before serving, briefly reheat them by boiling or in the microwave. If the sauce has thickened too much, you can dilute it with a splash of broth or milk.
German Meatballs in Creamy White Caper Sauce - Königsberger Klopse
Ingredients
For the meatballs:
- 500 g ground pork
- 500 g ground beef
- 1 onion
- 2 eggs
- 2 teaspoon salt
- 1 stale bread roll or 2 slices of bread
- Anchovy paste only if desired
For the white caper sauce:
- 1.5 liters of vegetable stock
- 100 g wheat flour
- 100 g butter
- 60 g capers
- 3 tablespoons lemon juice
- salt
- 200 ml cream
- 200 ml milk
Instructions
- Place the bread roll or slices of bread in a bowl and pour hot water over them. Then squeeze out the excess water. Dice the onions finely. Mix the squeezed roll with the ground meat, salt, eggs and onions. For authentic Königsberger Klopse add a little anchovy paste. We don't. Knead the mixture well, then form about 30 small meatballs.500 g ground pork, 500 g ground beef, 1 onion, 2 eggs, 2 teaspoon salt, 1 stale bread roll or 2 slices of bread, Anchovy paste
- Bring the vegetable stock to a boil. Carefully add the meatballs and let them simmer for 20 minutes over low heat. Once cooked, remove the meatballs from the pot and set them aside in a bowl. Save the stock!1.5 liters of vegetable stock
- In a second pot, melt the butter and stir in the flour. Gradually add a liter of the reserved stock, along with the milk and cream. Season the creamy white sauce with salt and lemon juice. Let it simmer for 5 minutes, then add the meatballs and capers.100 g wheat flour, 100 g butter, 3 tablespoons lemon juice, salt, 200 ml cream, 200 ml milk, 60 g capers
Anna says
My grandmother used to make this recipe for me all the time. I still love it!