Dinner · 60 min · german

Königsberger Klopse — Meatballs in Caper Sauce

Ground veal and pork mix does the heavy lifting here, with stale bread roll rounding it out. A German dinner that takes 60 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 1.25 lb Ground veal and pork mix
• 50 g Stale bread roll
• 1 Egg
• 1 Yellow onion
• 4 cups Chicken broth
• 3 tbsp Capers
• 0.5 cup Heavy cream
• 3 tbsp Butter
• 3 tbsp All-purpose flour
• 0.5 Lemon

Steps

1. Soak the bread roll in water, squeeze it dry, and mix with the ground meat, egg, grated onion, salt, pepper, and a pinch of anchovy paste if you have it — the traditional secret for depth.
2. Wet your hands and roll 12 even meatballs; wet hands keep the mixture from sticking and give a smooth surface.
3. Simmer them gently in the broth — never a rolling boil, which toughens meatballs — for 15 minutes until cooked through. Lift them out and keep warm.
4. Melt the butter, whisk in the flour, and cook 2 minutes. Whisk in 3 cups of the poaching broth and simmer until lightly thickened. Stir in the cream, capers, and a squeeze of lemon.
5. Return the meatballs to the sauce for 5 minutes so they absorb it. Serve with boiled potatoes and, traditionally, a side of pickled beets.

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