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Königsberger Klopse served with caper sauce
Authentic German Königsberger Klopse with creamy caper sauce

German Königsberger Klopse

Author: Flavelo
Recipes Main Courses
A masterpiece of Prussian cuisine proving boiled meatballs aren't boring. The soul is the sauce: a silky, creamy caper white sauce where sour (lemon, capers) and creamy (cream, roux) flavours dance. A true Sunday classic.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 540 kcal
🌍 Cuisine German

Ingredients

Equipment Needed

  • Large pot for cooking
  • Smaller saucepan for sauce
  • Whisk

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Fish (if using anchovies)

Instructions

1 ✓

Knead minced meat with soaked bread roll, egg, finely chopped onion, (chopped anchovies), salt, and pepper. Form ping-pong sized balls.

Tip: Bread roll loosens meat structure so meatballs won't be rubbery.
2 ✓

Boil stock with bay leaf, then lower heat to just simmer. Add meatballs and cook approx. 10-12 minutes. Remove with slotted spoon and set aside.

Tip: Don't throw away cooking liquid, it will be the sauce base!
3 ✓

Make a blonde roux: melt butter, stir in flour, and cook for 1 minute (don't brown).

Tip: Fat coats flour particles preventing lumps with liquid.
4 ✓

Add meatball cooking liquid ladle by ladle (approx. 500-600ml), whisking continuously until you get a silky sauce.

Tip: Temperature equalisation and gradual addition is key.
5 ✓

Stir in cream and capers. Season with lemon juice, sugar (a pinch needed for balance), salt, pepper. Bring to a boil.

Tip: Taste! Sauce should be piquant, sour-creamy.
6 ✓

Put meatballs back in sauce to warm through. Serve with boiled potatoes.

Tip: Potato's neutral taste is perfect carrier for rich sauce.

Recipe FAQ

The meatball fell apart.
Water was boiling too hard. Meatballs must only be simmered (poached) in gently bubbling water.
Sauce is lumpy.
Add hot stock gradually to the roux while whisking continuously.

Ingredients

  • 500 g Minced meat (pork and beef mix)
  • 1 pc Stale bread roll (soaked in water or milk, squeezed)
  • 1 pc Egg
  • 1 head Onion (very finely chopped)
  • 3 pcs Anchovy fillets (optional, but the secret ingredient!)
  • 50 g Butter
  • 2 tbsp Flour
  • 2 dl Double cream
  • 1 l Beef or vegetable stock (or water with stock cube)
  • 3 tbsp Capers
  • 0.5 pc Lemon juice
  • 1 tsp Salt
  • 2 pcs Bay leaves