Meatballs in Caper Sauce Konigsberger Klopse

Transport your taste buds to the heart of German cuisine with Königsberger Klopse—tender, flavor-packed meatballs luxuriating in a velvety caper cream sauce. This traditional recipe combines a balanced blend of ground pork and beef, enriched with milk-soaked bread and a hint of nutmeg for unbeatable tenderness and depth. Poached in a fragrant broth spiked with white wine vinegar, bay leaves, and peppercorns, the meatballs absorb incredible flavor before being smothered in a rich, tangy sauce made with capers, heavy cream, and a splash of lemon juice. Perfectly paired with boiled potatoes or fluffy rice, this comforting dish makes for a hearty, elegant meal that’s as simple as it is satisfying. Whether you’re exploring classic German recipes or craving something unique for dinner, Königsberger Klopse promises to delight.

Nutriscore Rating: 65/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 4

Ingredients

• 250 grams Ground pork
• 250 grams Ground beef
• 2 slices Stale bread
• 100 milliliters Milk
• 1 large Egg
• 1 medium Onion
• 1 tablespoon Butter
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Ground nutmeg
• 2 whole Bay leaf
• 6 whole Peppercorns
• 2 tablespoons White wine vinegar
• 2 tablespoons All-purpose flour
• 750 milliliters Chicken or beef broth
• 3 tablespoons Capers
• 100 milliliters Heavy cream
• 1 tablespoon Lemon juice
• 1 tablespoon Parsley

Directions

Step 1

Place the stale bread slices in a bowl and pour the milk over them. Allow to soak for 5-10 minutes, then squeeze out excess liquid and crumble the bread into small pieces.

Step 2

Finely chop the onion. Heat the butter in a skillet over medium heat and sauté the onion until soft and translucent. Set aside to cool.

Step 3

In a large bowl, combine the ground pork, ground beef, soaked bread, egg, sautéed onion, salt, black pepper, and nutmeg. Mix well until fully combined.

Step 4

Form the mixture into approximately 12 meatballs, each about the size of a golf ball. Set aside.

Step 5

In a large pot, bring the broth to a gentle simmer. Add the bay leaves, peppercorns, and white wine vinegar.

Step 6

Carefully lower the meatballs into the simmering broth. Cover the pot and let the meatballs cook for 15-20 minutes, turning occasionally, until fully cooked. Remove the meatballs with a slotted spoon and set aside. Strain the broth and reserve for the sauce.

Step 7

In the same pot, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.

Step 8

Gradually whisk in the reserved broth to create a smooth sauce. Simmer for 5 minutes until slightly thickened.

Step 9

Stir in the capers, heavy cream, and lemon juice. Return the meatballs to the pot and simmer for an additional 5 minutes to heat through.

Step 10

Garnish the dish with freshly chopped parsley and serve with boiled potatoes or rice.

Nutrition Facts

Serving size	(1854.2g)

Amount per serving	% Daily Value*
Calories	2268.4

Total Fat 156.0g	0%
Saturated Fat 67.8g	0%
Polyunsaturated Fat 2.4g
Cholesterol 752.6mg	0%
Sodium 6574.4mg	0%
Total Carbohydrate 77.3g	0%
Dietary Fiber 9.0g	0%
Total Sugars 17.6g
Protein 132.4g	0%

Vitamin D 101.4IU	0%
Calcium 483.4mg	0%
Iron 13.0mg	0%
Potassium 1547.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.6%

Protein: 23.6%

Carbs: 13.8%