German Meatballs in Creamy Caper Sauce – Königsberger Klopse

German Meatballs in Creamy Caper Sauce - Königsberger Klopse | Al lthat's Jas

One of my favorite German recipes, these delicious meatballs are cooked in a broth spiced with onions, white wine, apple cider vinegar, bay leaves, allspice, and cloves which is then mixed with the roux, capers, lemon juice, and nutmeg to make the creamy sauce. It’s the comfort dish par excellence!

 

Classic German recipe, Königsberger Klopse is a dish of delicious meatballs cooked in a broth spiced with onions, white wine, apple cider vinegar, bay leaves, allspice, and cloves which is then mixed with the roux, capers, lemon juice, and nutmeg to make the creamy sauce. It's the comfort dish par excellence! | allthatsjas.com | #meatballs #KönigsbergerKlopse #cooking #dinner #recipes #Germanfood #creamy #sauce #stovetop #eattheworld #worldcuisines #comfortfood #capers #homemade #traditionalrecipe #allthatsjas #withsauce #withcapers #potatoes #groundbeef #groundpork #Germany #dishes

 

This classic German dish requires more time and patience than regular meatballs, but it is totally worth the extra effort. If you like Swedish meatballs, you will like these German meatballs as well.

 

Up until we moved to Germany, many moons ago, I’ve only known meatballs in tomato sauce. For six years we called Germany our home and Königsberger Klopse was often on our menu. It’s time to put it back into the rotation. You can find these meatballs in caper sauce in restaurants, especially in touristy corners of Germany, so if you ever find yourself there, order them.

 

And if traveling is not in your cards, you’re in luck. I’ve treasured this recipe, given to me by my (late) ex-mother-in-law whom I loved dearly (how many of you can say that about your MIL?) and I’m gladly sharing it with you.

 

KÖNIGSBERGER KLOPSE – GERMAN MEATBALLS IN CREAMY CAPER SAUCE

You will love this delicious #recipe for classic German #comfort food, #meatballs in creamy caper #sauce aka Königsberger Klopse. #allthatsjas Click To Tweet

 

This is my treasured recipe for the classic German meatball dish, aka Königsberger Klopse; meatballs are first cooked in spiced broth, and then finished in a creamy caper sauce.

 

As Swedish meatballs, although the main dish, many people love to serve these German meatballs as an appetizer for dinner parties and family gatherings. I mean, what’s not to love? They’re small, which automatically makes them better, and the sauce the meatballs lay in is irresistible.

 

In fact, it is a sin to not serve these meatballs with something that acts as a sponge to soak up all of its goodness. You’ll love to serve this with Spaetzle, mashed potatoes, or any carb of your choice. It’s creamy, and a little tangy from the lemon and vinegar, plus it has wine (your favorite)!

 

I know you might look at the recipe ingredients below and think, “anchovy?!” Yes, anchovy. I promise the anchovies do not overpower the flavor whatsoever. My husband popped these meatballs into his mouth one-by-one, and when I told him I put anchovies in them, he laughed and said, “You’re just trying to prevent me from eating them all.” It wasn’t my intention, but it wasn’t going to stop him anyway. He must have eaten 10.

 

Although I highly doubt that you will have leftovers, you can create a German twist on the meatball sub. Are you drooling yet?

 

WHAT IS KÖNIGSBERGER KLOPSE?

 

Also known as Soßklopse, Königsberger Klopse is a Prussian specialty of piquant meatballs in a white wine sauce with capers. It is named after the city of Königsberg. Klopse translates as “meatball” and is a tasty and satisfying comfort meal to sit down to.

 

The traditional recipe for German meatballs use ground veal, but less expensive beef or pork (or a combination of both) is often used instead.

 

You will love this delicious recipe for classic German comfort dish, meatballs in creamy caper sauce aka Königsberger Klopse.

 

HOW TO MAKE KÖNIGSBERGER KLOPSE:

 

Always read the recipe in its entirety before proceeding. This will prevent accidental mistakes which create angry cooks and hangry family. Ask me how I know.

 

The meatballs are carefully simmered in broth or salt water with white wine and spices, which is then mixed with the roux, cream, and capers. A refined version uses only egg yolk as a thickener. Capers are an essential ingredient in both versions.

 

The key ingredients for Königsberger Klopse are anchovies and capers. Don’t skip either if you want to achieve the traditional flavor.

 

  1. Make the Meatballs – Mix fried onions, ground meat, eggs, breadcrumbs, mustard, anchovy, salt, and pepper in a bowl until smooth. Form 10-12 meatballs.
  2. Cook the Meatballs – Cook the broth, onions, white wine, vinegar, bay leaves, cloves, allspice, black peppercorns, and salt. Add meatballs, and simmer for 15 minutes. Spoon out with slotted spoon.
  3. Make the Sauce – Make the roux with milk and reserved liquid from meatballs. Cook for about 5 minutes, stirring occasionally. Stir in heavy cream and capers, and cook for 5 more minutes.
  4. Serve and Enjoy! – Pour sauce over meatballs and enjoy!

 

GLUTEN-FREE KÖNIGSBERGER KLOPSE

 

· To make this recipe gluten-free, simply replace breadcrumbs with almond meal, crushed gluten-free crackers or use a slice of gluten-free bread soaked in two tablespoons of milk and then torn into pieces (let sit for 5 minutes before combining with the other ingredients).

· To thicken the sauce, use half the amount of gluten-free flour like cassava (good for light-colored sauces) or rice flour. GF flour will produce much thicker sauce than an equal amount of AP flour. In addition, you can add one egg yolk, whisked with a tablespoon of milk, at the same time you add the capers and simmer, gently stirring, until the sauce thickens.

 

Delicious recipe for traditional German meatballs in a creamy sauce with capers.

 

RECIPE NOTES FOR GERMAN MEATBALLS:

 

  • Use 1 tablespoon of anchovy paste instead of fillets. This will mix better!
  • For the authentic recipe, use a bread roll soaked in two tablespoons of milk and then torn into pieces instead of breadcrumbs (see above for gluten-free version).
  • Traditionally, German meatballs are served over boiled small potatoes and sprinkled with parsley, however, you can serve them over your favorite carbs such as mashed potatoes, Spaetzle, or rice.
  • Buy a great loaf of bread to use as a sponge to soak up any leftover sauce! In the unlikely event that you have leftover meatballs, you can use this bread to create a meatball sub.

 

Everyone needs to explore comfort foods from different cuisines. If you haven’t yet, this creamy meatball dish from Germany is the perfect recipe to start.

 

IF YOU LIKE THIS MEATBALL RECIPE, TRY THESE:

 

CUFTE – BOSNIAN STYLE MEATBALLS

MEATBALLS STROGANOFF

GREEK LAMB MEATBALL PITA SANDWICH

MINI SPAGHETTI AND MEATBALL APPETIZER

 

 

PRODUCTS USED FOR THIS RECIPE:

 

These are affiliate links for Amazon but you can find these products at a store too. Gotta love Amazon because it is such a time saver and you have it delivered to your door quickly and free (if you’re a Prime Member). Click here to read my full disclosure policy.

 

Mixing Bowls

I prefer glass mixing bowls, but they tend to be heavy. The plastic bowls are probably the easiest to use, however, they tend to retain the aroma and get scratches from the beaters, whisk, or fork. So, after some trial and error, I now only use plain, stainless steel mixing bowls with lids. The color coated bowls aren’t practical to wash in a dishwasher – the color will peel off.

 

Dutch Oven

A durable pan with a lid that goes from stovetop to oven is a must-have for any home cook. Self-basting condensation ridges on lid uniformly collect and direct vapors onto food, which produces moist and savory dishes. I use it almost daily!

 

Slotted Spoon

A kitchen essential, slotted spoon is a large spoon with slots or holes for draining liquid from food. I have several slotted spoons in different sizes. I use a small one to dig into jars with pickled vegetables. It makes life so much easier.

 

Cast Iron Skillet

Another essential cooking tool, cast iron skillet distributes heat uniformly throughout the base and sidewalls for even cooking. Best to have several sizes (two used in this recipe) as once you use it, you’ll fall in love with it!

 

German-style meatballs are cooked in a creamy sauce seasoned with spices and finished with capers.


German Meatballs in Creamy Caper Sauce - Königsberger Klopse | allthatsjas.com
Print Recipe

German Meatballs in Creamy Caper Sauce - Königsberger Klopse

This is my treasured recipe for the classic German meatball dish, aka Königsberger Klopse; meatballs are first cooked in spiced broth, and then finished in a creamy caper sauce.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: German
Keyword: meatballs
Servings: 4
Author: Jas

INGREDIENTS:

For the meatballs

  • 1 medium onion finely diced
  • 2 tablespoons butter or vegetable oil
  • 1 pound mixed ground beef and pork
  • 2 eggs
  • 1 cup breadcrumbs
  • 1 teaspoon mustard
  • 3 anchovy fillets mashed
  • Salt and white pepper to taste

For the broth

  • 4 cups beef or chicken broth (or salted water)
  • 1 small onion peeled and halved
  • ¼ cup dry white wine
  • 1 tablespoon apple cider vinegar
  • 2 Bay leaves
  • 3 whole cloves
  • 1 teaspoon allspice
  • 1 teaspoon black peppercorns

For the sauce:

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 cup heavy cream
  • 2 tablespoon Capers and 1 tablespoon liquid from the glass
  • 2 teaspoons lemon juice
  • 1 pinch nutmeg
  • 1 pinch sugar

DIRECTIONS:

  • In a small skillet, fry the onions in butter until glassy.
  • In a bowl, mix onions with ground meat, eggs, breadcrumbs, mustard, anchovy fillets, salt, and pepper into a smooth dough. Using your wet hands, form about 10-12 meatballs.
  • In a Dutch oven or large saucepan, add the broth, onions, white wine, cider vinegar, bay leaves, cloves, allspice, black peppercorns, and salt. Bring to a boil.
  • Add the meatballs, lower the heat to medium-low and simmer for 15 minutes.
  • With a slotted spoon, transfer the cooked meatballs to a serving plate or bowl and keep warm. Reserve 2 cups of the liquid.
  • Meanwhile, in a large cast iron or non-stick skillet, melt the butter over medium heat. Stir in the flour. With a wooden spoon or a whisk, continue to stir flour over low heat until flour is golden in color. Do not burn it!
  • Slowly pour in the milk and reserved, strained liquid, whisking constantly. Cook over medium heat for 5 minutes while stirring occasionally.
  • Stir in the heavy cream, capers with liquid, and cook on low for 5 more minutes. Season the sauce with nutmeg, lemon juice, salt, and sugar.
  • Pour the sauce over meatballs and serve with boiled potatoes. Enjoy!

RECIPE NOTES:

 
  • Use 1 tablespoon of anchovy paste instead of fillets. This will mix better!
  • For the authentic recipe, use a bread roll soaked in two tablespoons of milk and torn into pieces instead of breadcrumbs (see above for gluten-free version).
  • Traditionally, German meatballs are served over boiled small potatoes and sprinkled with parsley, however, you can serve them over your favorite carbs such as mashed potatoes, Spaetzle, or rice.
  • Buy a great loaf of bread to use as a sponge to soak up any leftover sauce! In the unlikely event that you have leftover meatballs, you can use this bread to create a meatball sub.
Tried this recipe?Snap a photo and mention @all_thats_jas or tag #allthatsjas on Instagram for a chance to be featured!

NUTRITIONS:

Nutrition Facts
German Meatballs in Creamy Caper Sauce - Königsberger Klopse
Amount Per Serving (1 g)
Calories 703 Calories from Fat 406
% Daily Value*
Total Fat 45.1g 69%
Saturated Fat 19.2g 96%
Cholesterol 208mg 69%
Sodium 783mg 33%
Potassium 259mg 7%
Total Carbohydrates 34.5g 12%
Dietary Fiber 2.8g 11%
Sugars 7.2g
Protein 37g 74%
Calcium 174%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

 

KEEP IN TOUCH BY SUBSCRIBING TO ALL THAT’S JAS MAILING LIST BELOW!💌

 

This recipe is featured on Lou Lou Girls.

Follow me

Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
Follow me
Previous Story
Next Story

15 Comment

  1. Reply
    FrugalHausfrau
    January 26, 2019 at 1:42 am

    I’m voting for mashed potatoes over these divine meatballs!! Thanks for sharing at Fiesta Friday, Jas!. They flavors sound amazing!

    Mollie

    1. Reply
      Jas
      January 27, 2019 at 2:49 pm

      Great choice, Mollie! 😀 Thanks for stopping in!

  2. Reply
    helenfern
    January 27, 2019 at 12:57 pm

    This look great – a nice variation of meatballs!! Thanks for sharing it at the What’s for Dinner party! Have a wonderful week.

    1. Reply
      Jas
      January 28, 2019 at 11:53 pm

      Thank you, Helen, I’ll try! Our whole city is closed down for the week due to the extreme weather (windchill -40F). Hope it’s warmer in your neck of the woods!

  3. Reply
    Ron
    January 27, 2019 at 1:53 pm

    Jas, as you know I eat my share of Swedish meatballs, so this one caught my eye. I love caper sauce and anchovies so this looks to be a winner. One recipe destined to go (right now) into my Meatballs of the World Pinterest board.
    MILs, well I’ve only had two and my current is the best, but we know a lady that’s on hubby 13. That’s a lot of MILs…..

    1. Reply
      Jas
      January 28, 2019 at 11:55 pm

      Wow, 13?? She’s been busy, ha! I know you’ll like these German meatballs, Ron! You know how to appreciate good food. Hugs!

  4. Reply
    goatsandgreens
    January 30, 2019 at 2:51 pm

    This really looks awesome. A friend and I were discussing what sort of dinner potluck to host around mid-May… she suggested going for a German theme. If we do, this recipe is definitely in the running, at least from my end!!!

    1. Reply
      Jas
      January 31, 2019 at 2:43 pm

      That sounds like fun! I love themed dinner parties! I’ve got a whole category on German food (and other countries too), so do check it out for more ideas 🙂

  5. Reply
    Lidia
    January 31, 2019 at 12:04 pm

    I want to eat these NOW!!! LOL!! Thanks for sharing on “Sweet Inspiration”!

    1. Reply
      Jas
      January 31, 2019 at 2:44 pm

      LOL, wish I could virtually send them to you. xx

  6. Reply
    April J Harris
    February 1, 2019 at 7:52 am

    It’s snowing here at the moment, and these Konigsberger Klopse look like perfect comfort food, Jas! Pinning and sharing, including on the Hearth & Soul Link Party Facebook page. I love your advice about reading the recipe first, it made me smile. Thank you for all your support! Have a lovely weekend.

    1. Reply
      Jas
      February 4, 2019 at 10:32 am

      You’re welcome, April! Right back at you. 😀 Have a warm week! xx

  7. Reply
    Erlene
    February 3, 2019 at 4:21 pm

    My mouth is watering. Meatballs in tomato sauce isn’t my favorite and I prefer creamy sauces, so this sounds delicious! Thanks for sharing it on MM. Pinned.

    1. Reply
      Jas
      February 4, 2019 at 10:24 am

      Thanks, Erlene! I know you’ll like this version 🙂

  8. Reply
    Mary-The Boondocks Blog
    February 17, 2019 at 8:55 am

    Jas this one has my mouth watering and it is only breakfast time. I have to definitely try this recipe. The sauce reminds me of bechamel sauce a little. I can imagine it must be amazing. And your photos make me hungry!

Let's talk!