German Meatballs in Creamy White Caper Sauce - Königsberger Klopse
Königsberger Klopse are hearty German meatballs in a smooth caper sauce. This is a family recipe from my Grandma, rich in tradition and flavor.
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
Nutrition
Calories: 803kcalCarbohydrates: 24gProtein: 35gFat: 63g
Tried this recipe?Let us know how it was!