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Königsberger Klopse served with caper sauce

Königsberger Klopse

Königsberger Klopse is one of the best-known dishes in German cuisine, named after the city of Königsberg. These meatballs in caper sauce hold a special place among traditional German dishes. The flavors of the dish harmoniously combine salty and tart notes, provided by the capers and lemon juice. Its history dates back to the 19th century, and it has remained a favorite on family tables in Germany ever since.

Prep Time 20 min
Preparation 30 min
Total 50 min
450 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 500 g Ground meat (beef or veal)
⭕ 50 g Breadcrumbs
⭕ 1 Egg
⭕ 1 db Onion (finely chopped)
⭕ 1 cloves Garlic (crushed)
⭕ 1 tsp Salt
⭕ 0.5 tsp Black pepper
⭕ 50 g Capers
⭕ 2 tbsp Lemon juice
⭕ 50 g Butter
⭕ 2 tbsp Flour
⭕ 200 ml Sour cream
⭕ 1 l Beef broth
⭕ 2 db Bay leaves
⭕ 100 ml White wine (optional)

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    Preparation Steps

    1

    In a large bowl, combine the ground meat, breadcrumbs, finely chopped onion, crushed garlic, egg, salt, and pepper. Form into small meatballs.

    2

    Bring the beef broth to a boil in a pot with the bay leaves, then gently simmer the meatballs in the broth for 15 minutes. Remove the meatballs and keep warm.

    3

    In another pot, melt the butter, sprinkle with flour, and whisk until smooth. Gradually add a ladleful of the beef broth, stirring constantly, to create a sauce.

    4

    Stir in the sour cream, capers, and lemon juice. Season with salt and pepper to taste. If desired, add white wine.

    5

    Return the meatballs to the sauce and cook for another 5 minutes to allow the flavors to meld.

    6

    Serve the Königsberger Klopse with boiled potatoes or rice, and garnish with fresh parsley.