🇩🇪 Germany recipe
Königsberger Klopse
Named after the old Prussian capital of Königsberg, these delicate meatballs in a creamy white caper sauce are one of Germany's most refined comfort foods. The meatballs are light and tender thanks to the addition of soaked bread and anchovy, while the sauce is a silky veloute enriched with egg yolk, lemon juice, and briny capers that cuts through the richness beautifully.
Prep25 mins
Cook35 mins
Serves4
Difficultymedium
Ingredients
- 500g mixed ground meat (half pork, half veal or beef)
- 2 stale bread rolls (Brötchen), soaked in warm water and squeezed dry
- 1 small onion, finely grated
- 2 anchovy fillets, finely minced (or 1 teaspoon anchovy paste)
- 1 large egg
- 1 tablespoon Dijon mustard
- Salt and white pepper
- 1 litre water or light vegetable broth for poaching
- 1 bay leaf
- 5 whole allspice berries
- For the caper sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons plain flour
- 500ml of the poaching liquid
- 100ml heavy cream
- 2 egg yolks
- 3 tablespoons capers, drained
- Juice of 1 lemon
- 1 teaspoon sugar
- Salt and white pepper
- Fresh dill and parsley, chopped, for garnish
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 350
- Protein
- 22 g
- Carbs
- 15 g
- Fat
- 22 g
