Königsberger Klopse (German Meatballs in Creamy Caper Sauce)
Königsberger Klopse are tender German meatballs gently poached and served in a creamy caper sauce with lemon. Comforting, easy to make at home and seriously delicious!
Königsberger Klopse is an old-school German meatball dish that completely won me over the first time I made it. Why, you ask? The meatballs are soft and tender because they’re gently cooked in broth instead of fried, then finished in a creamy white sauce with capers and lemon that’s plate-lickingly good. It’s so tasty!
This is the kind of meal I like to cook on a cold Sunday when I want something comforting but not too heavy. It’s not too fussy, and not full of hard-to-find ingredients. It also makes a little bit of meat go a long way – which is good as everyone will be after seconds! Trust me, this may be simple food, but it’s very good food.
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About this recipe
Königsberger Klopse (try saying that ten times fast) come from the city of Königsberg, in what was once East Prussia and is now Kaliningrad. The dish has been around for centuries and was traditionally made with veal, gently poached, and served in a pale sauce with capers and lemon.
Klopse is just a regional word for meatballs, closely related to Klöße or Knödel. I’ve been asked if Königsberger Klopse are like Ikea meatballs, and the answer is: no they’re better!
Königsberger Klopse are lighter, softer, and served in a tangy sauce rather than a brown gravy. They’re gently poached instead of fried, which gives them a very different texture and flavour.
Ingredients
Königsberger Klopse are made with very simple ingredients – as usual, use the best quality you can afford, especially with the broth/stock.
- Ground Meat: Veal is traditional in Königsberger Klopse, but pork works beautifully and is much easier to find (and cheaper!) It keeps the meatballs tender and juicy. Avoid very lean or coarse ground meat as these meatballs should have a fine texture.
- Bread and Milk: I make fresh breadcrumbs from stale bread whizzed up in the food processor, but crumbled by hand works too. Soaking them in milk keeps the meatballs soft and light. If you’re buying breadcrumbs, panko is your best bet. Skip the fine, dusty stuff as it makes the meatballs tough.
- Anchovies and Seasoning: It’s traditional to add anchovies to these meatballs and I always do! Finely chopped, they melt into the meatballs and add real depth without tasting fishy (I promise!) White pepper is important too, and I like to use loads. A small pinch of allspice is optional, but I like what it adds in the background.
- Onion, Mustard, and Parsley: Make sure you cut your onion very, very finely so that it cooks while the meatballs are poaching. I use Dijon mustard for a bit of a kick and plenty of fresh parsley.
- Stock for Poaching: The meatballs are gently cooked in stock, and some of it becomes the base of the sauce, so use something that tastes good – those little tubs of jellied stock are ideal. Fresh bay leaf tastes miles better than dried, but use dried if that is what you have.
- The Creamy Caper Sauce: This is a simple bechamel, with stock, capers, and lemon added. This is honestly so tasty I could eat it all by itself!
Instructions
While it might seem a little daunting if you’ve never made this recipe before, it really is simple. I often roll the meatballs and pop them in the fridge while I clean up the kitchen and set the table, then move on to the next steps.
- SOAK THE BREAD AND MIX THE MEATBALLS: First, soak the bread in milk until soft. Then gently mix it with the pork mince, anchovies, onion, mustard, herbs, and seasonings. Don’t overwork the mixture. You want soft, tender meatballs.
- POACH THE MEATBALLS: Bring the stock to a gentle simmer with the bay leaf and peppercorns. Add the meatballs and poach gently until just cooked through. Lift them out carefully and reserve the broth.
- MAKE THE SAUCE: Melt the butter, stir in the flour, and cook briefly. Gradually whisk in the reserved poaching broth until smooth, then add the cream, capers, lemon juice, nutmeg, and white pepper. Simmer gently until lightly thickened.
- COMBINE AND SERVE: Return the meatballs to the sauce and warm through gently. Serve straight away with boiled potatoes and a handful of herbs.
The complete ingredient list and detailed instructions are in the recipe card at the bottom of the page.
Frequently Asked Questions
Can I make Königsberger Klopse without veal?
Yes. Pork mince works very well and is what I use here. A mix of pork and beef also works, but avoid very coarse mince.
Why is my sauce too sour?
Too much lemon juice can tip the balance. Add a splash more cream or a little extra broth to soften it.
Can I make the meatballs in advance ?
Yes. It reheats well and is very tasty the next day. Warm gently and don’t let the sauce boil as it may split.
Can I freeze Königsberger Klopse?
The meatballs freeze well on their own before or after poaching. The sauce is best made fresh, as cream sauces can split when frozen.
Looking for more German Recipes? Check out some more here!
Königsberger Klopse (Creamy German Meatballs)
A classic German dish of tender meatballs in a creamy caper sauce, Königsberger Klopse are comforting, elegant, and surprisingly light. Serve with boiled potatoes and some steamed greens.
Ingredients
For the meatballs:
- 75 g fresh breadcrumbs, or stale bread crumbled
- 75 ml milk
- 500 g pork mince, (ground pork)
- 1 small onion, very finely diced
- 2 anchovy fillet, finely diced
- 1 large egg
- 1 tbsp Dijon mustard
- small handful fresh parsley, chopped
- ½ tsp fine salt
- White pepper, to taste
For the poaching broth:
- 1 L good beef or veal stock
- 1 bay leaf
- 10 black peppercorns
For the sauce:
- 25 g unsalted butter
- 25 g plain flour
- 400 ml poaching broth
- 150 ml pouring cream, (heavy cream)
- 3 tbsp capers in brine, drained
- Juice of ½ lemon
- Pinch freshly grated nutmeg
- White pepper, to taste
- Salt, if needed
To serve:
- Boiled waxy potatoes
- Extra chopped parsley
- steamed greens
Instructions
- MAKE THE MEAT MIXTURE: Soak breadcrumbs in the milk. In a bowl, combine pork, onion, anchovy (if using), egg, mustard, parsley, salt and white pepper. Add the soaked breadcrumbs and give the mixture a good knead with your hands until it is smooth and slightly sticky.75 g fresh breadcrumbs, 75 ml milk, 500 g pork mince, 1 small onion, 2 anchovy fillet, 1 large egg, 1 tbsp Dijon mustard, small handful fresh parsley, ½ tsp fine salt, White pepper
- FORM THE MEATBALLS: With damp hands, shape into golf ball-sized balls. You should get about 14-16 depending on how large you roll the meatballs.
- POACH: Bring the stock, bay leaf and peppercorns to a gentle simmer. Lower the heat so it is barely bubbling. Add the meatballs and poach gently for 15 minutes until cooked through. Lift out carefully and keep warm. Strain and reserve the broth.1 L good beef or veal stock, 1 bay leaf, 10 black peppercorns
- MAKE THE SAUCE: Melt butter in a saucepan over medium heat. Stir in the flour and cook for 1–2 minutes until smooth and lightly browned. Gradually whisk in 400 ml of the hot poaching broth until smooth. Simmer gently until thickened.25 g unsalted butter, 25 g plain flour, 400 ml poaching broth
- FINISH THE SAUCE: Stir in the cream, capers and lemon juice. Season carefully. The sauce should be creamy, lightly tangy, not aggressively sour.150 ml pouring cream, 3 tbsp capers in brine, Juice of ½ lemon, Pinch freshly grated nutmeg, White pepper, Salt
- COMBINE: Return the meatballs to the sauce and warm gently for 3-4 minutes. Do not boil.
- SERVE: Serve with boiled potatoes, steamed greens and a scattering of parsley.Boiled waxy potatoes, Extra chopped parsley, steamed greens
Notes
- Veal is traditional in this dish, but these days it’s often hard to come by and expensive. I prefer to use pork mince, or a mixture of beef and pork. Look for finely ground mince for the best texture.
- The anchovies do not make the dish taste fishy, I promise! It adds savoury depth. If you’re leaving it out, add a little more salt to the meatball mix.
- This dish improves after a short rest to let the flavours mingle. Reheat gently – microwaving this too aggressively can cause the sauce to split (it won’t look beautiful, but it will still taste fine!)
- Keep the heat gentle once the cream is added or the sauce may split.
- The sauce should coat the meatballs lightly, not sit thickly on top. If it’s too thick, thin it with a little more stock, cream or wine.
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Nutrition
Serving: 4meatballs | Calories: 648kcal | Carbohydrates: 24g | Protein: 33g | Fat: 47g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 190mg | Sodium: 1253mg | Potassium: 973mg | Fiber: 1g | Sugar: 4g | Vitamin A: 654IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 3mg
Tried this recipe?I’d love to hear how it went! Please leave a review or a star rating and let me know how it was! Use the hashtag #daysofjay on Instagram so I can see your delicious creations.
About the Author
Jay Wadams is a cookbook author, food photographer, and graduate of Le Cordon Bleu in Gastronomy and Nutrition.
Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.
