Königsberger Klopse – German Meatballs with a Caper Cream Sauce

Königsberger Klopse are meatballs originated in the Prussian city Königsberg, which became part of Poland and now Russia after World War 2. This meatball dish is now a popular dish all across Germany.

Ingredients/Serves 4

Meatballs (Klopse):

• 400 g                     minced beef
• 1 medium               onion (about 150 g), peeled and finely diced
• 2                            eggs
• 4 Tbsp                   breadcrumbs
• 1 tsp                      salt,
• 1 tsp                      pepper
• 1 Tbsp                   mustard

Broth:

• 1000 ml         vegetable broth
• 1 medium-    sized onion, peeled and finely diced
• 1                      bay leaf
• 3                     peppercorns

Caper Cream Sauce:

• 3 Tbsp         butter
• 2 Tbsp         flour
• juice of        half a lemon
• sugar           to taste
• 375 ml         broth from cooking the Klopse
• 125 ml         cream
• 2-3 Tbsp     capers
• parsley, for garnish

Method:

  Meatballs (Klopse):

1. In a large bowl, combine minced meat, onion, eggs, salt and pepper, mustard and knead until you achieve a smooth, homogenous mixture.
2. Add the breadcrumbs and knead again.
3. Form meatballs (golf ball size) with the dough.

Broth:

1. In a medium sized pot, combine broth, onion, and spices. Bring to a boil and add salt as needed.
2. Add the meatballs and let simmer for 15 minutes.
3. Remove the meatballs in a bowl and cover with foil to keep warm.

 Caper Cream Sauce:

1. Melt butter in a medium saucepan over medium-high heat.
2. Gently whisk in flour.
3. Whisk in the 375 ml broth, starting with a small amount and gradually adding in the rest. Add drained capers and cream and be careful not to let the sauce come back to a boil. Season to taste with lemon juice, sugar, salt and pepper.
4. Add the meatballs to the sauce and garnish with parsley.
5. Serve with baby boiled potatoes (Salz-Kartoffeln), and vegetable or Beetroot Salad.
6. Garnish with chopped parsley.
7. Guten Appetit!