There’s something magical about a dish that wraps you in comfort while still feeling a little fancy. That’s exactly what Königsberger Klopse does—tender veal and pork meatballs floating in a creamy, tangy caper sauce that’s bright enough to wake up your taste buds. This isn’t just another meatball recipe; it’s a bite of German history, a dish born in East Prussia that’s stood the test of time. Whether you’re looking for a cozy weeknight dinner or something impressive enough for guests, these meatballs deliver.

Recipe Overview

Why This Recipe Works

Flavors that dance – The lemony caper sauce cuts through the richness of the meatballs like a perfect bite of sunshine.
Foolproof cooking method – Poaching keeps them juicy and tender—no dry, rubbery meatballs here.
Meal prep gold – The flavors deepen overnight, making leftovers even better.
Endless pairing options – Serve them over buttery potatoes, silky egg noodles, or a Crisp Green Salad.

The Story Behind the Sauce

These meatballs hail from Königsberg (now Kaliningrad), where German and Baltic flavors collided in the best possible way. The creamy caper sauce is a nod to the region’s love of briny, bright flavors—proof that simple ingredients can create something extraordinary.

Essential Ingredients & Tools

Ingredients for the Meatballs

300g (10.5 oz) ground veal – Delicate and tender, the star of the show. (Substitute: ground chicken or turkey for a lighter version.)
300g (10.5 oz) ground pork – Adds richness and depth.
60g (2 oz) stale white bread roll (crusts removed) – Soaked in milk for pillowy texture. (Substitute: ½ cup dry breadcrumbs, but reduce milk to 2 tbsp.)
120ml (½ cup) milk – The secret to keeping them moist.
1 small yellow onion, finely grated – Sweet, savory, and utterly essential.
1 large egg – The glue that holds it all together.
3-4 anchovy fillets (or 1 tsp paste) – Don’t skip this—it melts into the mix, adding a deep umami punch. (Substitute: 1 tbsp Worcestershire sauce.)
2 tbsp fresh parsley, chopped – A pop of freshness.
1 tsp salt & ½ tsp white pepper – Just enough to season without overpowering.

Ingredients for the Broth

1 bay leaf & 5-6 peppercorns – Aromatic little powerhouses.
750ml (3 cups) beef or vegetable broth – Low-sodium so you control the salt.

Ingredients for the Sauce

30g (2 tbsp) unsalted butter – Because everything starts with butter.
30g (3 tbsp) all-purpose flour – The backbone of a silky roux.
60g (¼ cup) capers + 1 tbsp brine – The tangy soul of the dish. (Substitute: finely chopped cornichons for a brinier twist.)
2 large egg yolks – For that luxurious, velvety finish.
2-3 tbsp fresh lemon juice – Brightens everything up.

Tools You’ll Need

Large mixing bowl – For bringing it all together.
Wide pot or Dutch oven – Gentle poaching is key. (Substitute: a deep skillet if needed.)
Slotted spoon – For safely fishing out those perfect meatballs.
Medium saucepan – Sauce-making central.
Whisk – Your best friend for a lump-free sauce.

Serves: 4 | Prep time: 30 mins | Cook time: 45 mins | Total time: 1 hr 15 mins

How to Make Königsberger Klopse

Soak the Bread – Tear the 60g (2 oz) bread into small pieces and let it swim in 120ml (½ cup) milk for 5–10 minutes until soft. Squeeze out the excess—this keeps the meatballs tender without turning them mushy.
Mix the Meatball Base – In a big bowl, combine the 300g (10.5 oz) veal, 300g (10.5 oz) pork, soaked bread, 1 grated onion, 3-4 anchovy fillets, 2 tbsp parsley, 1 tsp salt, and ½ tsp white pepper. Use your hands—just until everything comes together. Overmixing is the enemy of tenderness.
Bind & Chill – Crack in the 1 large egg, mix lightly, then let the mixture rest in the fridge for 15–20 minutes. This firms it up for easier shaping and lets the flavors get cozy.
Shape the Meatballs – Wet your hands to prevent sticking, then roll the mix into 16–20 walnut-sized balls. Uniform size means even cooking.
Simmer the Broth – In a wide pot, heat the 750ml (3 cups) broth with the 1 bay leaf and 5-6 peppercorns until it’s just barely bubbling—around 85°C (185°F). Poaching, not boiling, is the secret to juicy meatballs.
Poach the Meatballs – Gently lower them into the broth with a slotted spoon. Let them simmer for 15–20 minutes, until they hit 71°C (160°F) inside. A meat thermometer is your best friend here.
Remove & Keep Warm – Scoop out the meatballs, cover them loosely with foil, then strain the broth. Save 500ml (2 cups) for the sauce.
Make the Roux – Melt 30g (2 tbsp) butter in a saucepan, whisk in the 30g (3 tbsp) flour, and cook for 2–3 minutes until pale gold. This cooks out the raw flour taste and sets the stage for a silky sauce.
Build the Sauce – Slowly whisk in the reserved 500ml (2 cups) broth, a little at a time, to avoid lumps. Let it simmer for 3–5 minutes until it coats the back of a spoon.
Add the Capers – Stir in the 60g (¼ cup) capers and 1 tbsp brine, saving a few for garnish. That brine is liquid gold—don’t waste it.
Temper the Egg Mixture – Whisk the 2 egg yolks and 2-3 tbsp lemon juice, then slowly drizzle in ½ cup of the hot sauce while whisking like your life depends on it. This keeps the eggs from scrambling.
Finish the Sauce – Pour the tempered mix back into the saucepan and whisk over low heat for 1–2 minutes until luxuriously smooth. No boiling—patience is key.
Bring It All Together – Gently nestle the meatballs back into the sauce, coating them evenly. Sprinkle with parsley and extra capers, then serve immediately.

Pro Technique

Tempering Like a Pro
The secret to a silky sauce? Tempering. Whisk the yolks and lemon juice until smooth, then slowly add hot sauce while whisking constantly. This gently raises the temperature without turning your sauce into scrambled eggs.

Poaching for Tenderness
Unlike frying, poaching keeps the meatballs delicate and juicy. Keep the broth at a bare simmer—tiny bubbles at the edges—and never let it boil. A meat thermometer ensures they’re perfectly cooked at 71°C (160°F).

Chef’s Wisdom

Anchovies: The Umami Bomb
Don’t be scared of the anchovies. They dissolve into the mix, adding deep, savory flavor without any fishiness. If you’re skeptical, start with a small amount—you’ll be amazed at the difference.

Saving a Broken Sauce
If your sauce curdles, don’t panic. Remove it from the heat and whisk in 1–2 tbsp of cold broth. For extra thickness, a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) can help, but the classic roux and egg method is unbeatable.

Storage & Freshness Guide

Short-Term
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth to revive the sauce.

Freezing
Freeze cooked meatballs and sauce separately for up to 2 months. Thaw overnight in the fridge before reheating.

Food Safety
Discard any meatballs left out for over 2 hours. When reheating, make sure they hit 74°C (165°F) internally.

Nutrition Profile

Calories: 580
Protein: 38g
Carbs: 20g
Fat: 38g
Fiber: 2g

Ingredient Variations and Their Impact

All-Pork Meatballs – Swap the veal for more pork if you prefer a richer flavor. Add a pinch of nutmeg to mimic veal’s sweetness.
Breadcrumbs Instead of Soaked Bread – Use ½ cup dry breadcrumbs, but reduce the milk to 2 tbsp. The texture will be denser, but still delicious.
Worcestershire Instead of Anchovies – 1 tbsp Worcestershire sauce works in a pinch, though it lacks the depth of anchovies.
Pickles Instead of Capers – Finely chop cornichons for a brinier twist. Pair with a creamier sauce to balance the acidity.
Heavy Cream Addition – Stir in 2 tbsp heavy cream at the end for extra richness—just don’t let it boil.

Perfect Pairings

Complementary Dishes

Buttered Egg Noodles – Their neutral flavor lets the caper sauce shine, while the silky texture contrasts the meatballs’ tenderness. Toss with parsley for freshness.
Steamed Green Beans – Their crispness cuts through the richness, and a squeeze of lemon echoes the sauce’s brightness.

Drinks

German Riesling – Its crisp acidity and floral notes complement the tangy capers. Serve chilled.
Pilsner Beer – The light bitterness cleanses the palate between bites.

Something Sweet

Apple Strudel – Warm, spiced apples and flaky pastry balance the savory dish.
Lemon Sorbet – A refreshing, palate-cleansing finish with a citrusy zing.

FAQs

Q: Can I use all beef for the meatballs?
A: You can, but the pork-veal blend is traditional for its tenderness.
Q: Why did my sauce break?
A: Likely from high heat or rushed tempering. Whisk in a splash of hot broth to bring it back.
Q: Can I skip the anchovies?
A: They add depth, but Worcestershire sauce works in a pinch.

This dish is more than a recipe—it’s a story on a plate, a taste of history, and a guaranteed crowd-pleaser. Give it a try, and let these little meatballs steal your heart.

Königsberger Klopse: The German Meatball Masterpiece That Will Steal Your Heart

Cost Level $$

Category Meatball

Difficulty High

Cuisine German

Servings 4

Total Time 60 minutes

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Make authentic Königsberger Klopse at home! Tender meatballs in a creamy caper sauce—perfect for a cozy dinner. Try this classic German recipe today!

Ingredients

For the Meatballs

300 g ground veal
300 g ground pork
60 g stale white bread roll (crusts removed)
120 ml milk
1 small yellow onion (finely grated)
1 large egg
3-4 anchovy fillets (or 1 tsp paste)
2 tbsp fresh parsley (chopped)
1 tsp salt
0.5 tsp white pepper

For the Broth

1 bay leaf
5-6 peppercorns
750 ml beef or vegetable broth

For the Sauce

30 g unsalted butter
30 g all-purpose flour
60 g capers (plus 1 tbsp brine)
2 large egg yolks
2-3 tbsp fresh lemon juice

Instructions

01
Soak the 60g (2 oz) bread in 120ml (½ cup) milk for 5–10 minutes, then squeeze out excess milk.
02
In a large bowl, combine 300g (10.5 oz) veal, 300g (10.5 oz) pork, soaked bread, 1 grated onion, 3-4 anchovy fillets, 2 tbsp parsley, 1 tsp salt, and ½ tsp white pepper. Mix lightly.
03
Add 1 large egg and mix until just combined. Chill for 15–20 minutes.
04
Shape into 16–20 walnut-sized meatballs.
05
Simmer 750ml (3 cups) broth with 1 bay leaf and 5-6 peppercorns until gently bubbling.
06
Poach meatballs in broth for 15–20 minutes until 71°C (160°F) internally. Remove and keep warm.
07
Strain broth and reserve 500ml (2 cups).
08
Melt 30g (2 tbsp) butter in a saucepan, whisk in 30g (3 tbsp) flour, and cook for 2–3 minutes.
09
Gradually whisk in reserved 500ml (2 cups) broth until smooth. Simmer for 3–5 minutes.
10
Stir in 60g (¼ cup) capers and 1 tbsp brine.
11
Whisk 2 egg yolks and 2-3 tbsp lemon juice, then temper with ½ cup hot sauce.
12
Return tempered mixture to saucepan and whisk over low heat for 1–2 minutes.
13
Combine meatballs with sauce and serve.

Königsberger Klopse: The German Meatball Masterpiece That Will Steal Your Heart

Why This Recipe Works

The Story Behind the Sauce