Königsberger Klopse (German meatballs with creamy capers sauce) – Here is another classic German dish. The creamy sauce with capers goes well with ribbon noodles and potatoes.
Königsberger Klopse is another classic German dish. A simple meatball dish with a delicious cream sauce with capers is sometimes all need you for lunch.
Capers are what make this course so interesting and memorable. To be honest, my first impression of capers was not good. I thought it tasted weird (if it is even a description…). Capers have a strong, distinct flavour, which makes this dish pop! I really like capers in this dish because they spice up the plain flavours of the meatballs, sauce and noodles.
Personally, I think that this recipe could either be a hit or a miss, depending on whether you could accept the taste of capers. Nevertheless, I still hope that you will try out this recipe and give me your opinion in the comment section!
Tips on making Königsberger Klopse
Bread roll: Germans like to add old bread rolls into their meatballs, which I can totally understand. Firstly, it is a great way to get rid of hard and old bread slices or rolls. Secondly, bread rolls make the meat balls moister and softer to eat.
Sauce: For the sauce, I use the typical roux method. For more tips and tricks, please visit this page.
Capers: As mentioned, capers are what make a classic Königsberger Klopse so special and memorable. Without them, it will be a plain meatball dish with cream sauce.
How to make Königsberger Klopse
- Soak the bread roll in a bowl of warm water for 10 minutes. Squeeze as much fluid as possible out of the bread roll.
- In a suitable bowl, add in ground meat, egg, soaked bread roll and seasoning. Mix everything.
- Take out a walnut-size portion of the meat mixture and roll them into meatballs. The meatballs should be as large as the size of a walnut.
- In a pot, pour in water and bring to a boil. Reduce to low heat. Cut the onion into halves.
- Season your broth with salt, peppercorns and bay leaves. Add in the meatballs and onion gently, so that they do not tear apart.
- Cook the meatballs for about 20-30 minutes and remove the meatballs. Keep them in a warm place such as the baking oven at 60 °C.
- For the sauce, we are going to make a blond roux. Firstly, sieve the broth into a suitable container.
- For the roux, blend butter in a small pot. Be careful not to burn the butter. Add in all-purpose flour. Mix the mixture with a whisk. Under constant stirring (to prevent flour clumps), add in the broth portion by portion. Once you have reached the ideal consistency, season the sauce with lemon juice, salt and ground black pepper.
- Add in the capers and finish up the sauce with some heavy cream.
- Put the meatballs into the sauce. Alternatively, pour the sauce over the meatballs and serve a portion in a saucer to your ribbon noodles or potatoes.
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How to serve Königsberger Klopse
Some serve these German meatballs with potatoes. I always serve these Königsberger Klopse with ribbon noodles (Bandnudeln) and cooked vegetables. Not to forget about the creamy white sauce with capers. Capers add a tinge of its distinct salty flavour to the cream sauce, which can be fun.
How to store Königsberger Klopse
Simply keep the Königsberger Klopse and sauce in an airtight container. Store it in the refrigerator. I would highly recommend storing a portion of the broth because the sauce will thicken when cool due to the flour.
Reheat the meatballs in the white capers sauce. Add broth as necessary to ease the reheating process.
Have you heard this traditional German dish before? Tell me in the comment section below!
Until next time & guten Appetit!
Greetings from the Black Forest,
Pia
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Gernan Königsberger Klopse
Ingredients you need
Meatballs
- 400 g Ground meat beef and pork
- 1 Egg
- 1 Bread roll 2 day old
- 1 tsp Salr
- 0.5 tsp Ground black pepper
Broth
- 1 Onion
- 10 Peppercorns
- 1.5 tbsp Salt
- 1.5 - 2 l Water
- 2 Bay leaves
Sauce
- 20 g Butter
- 20 g All-purpose flour
- 200 - 250 ml Water
- 15 ml Heavy cream
- 80 g Capers
- 1 tbsp Lemon juice
- 1 tsp Mustard
- Salt according to taste
- Ground black pepper according to taste
Directions
- Soak the bread roll in a bowl of warm water for 10 minutes. Squeeze as much fluid as possible out of the bread roll.
- In a suitable bowl, add in ground meat, egg, soaked bread roll and seasoning. Mix everything.
- Take out a walnut-size portion of the meat mixture and roll them into meatballs. The meatballs should be as large as the size of a walnut.
- In a pot, pour in water and bring to a boil. Reduce to low heat. Cut the onion into halves.
- Season your broth with salt, peppercorns and bay leaves. Add in the meatballs and onion gently, so that they do not tear apart.
- Cook the meatballs for about 20-30 minutes and remove the meatballs. Keep them in a warm place such as the baking oven at 60 °C.
- For the sauce, we are going to make a blond roux. Firstly, sieve the broth into a suitable container.
- For the roux, blend butter in a small pot. Be careful not to burn the butter. Add in all-purpose flour. Mix the mixture with a whisk. Under constant stirring (to prevent flour clumps), add in the broth portion by portion. Once you have reached the ideal consistency, season the sauce with lemon juice, salt and ground black pepper.
- Add in the capers and finish up the sauce with some heavy cream.
- Pour the sauce over the meatballs and serve a portion in a saucer to your ribbon noodles or potatoes.
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