The BEST German Meatballs (Königsberger Klopse)

    Serves 4
    40 mins prep
    30 mins cook
    70 mins total

    This German meatball recipe in sauce is called Königsberger Klopse and is an iconic German food staple, often reserved for special occasions.

    These deliciously seasoned beef and pork meatballs are simmered in beef broth before finishing the sauce with cream, capers and lemon.

    I love serving mine with peeled gold potatoes cooked in salted water, called Salzkartoffeln in German, to soak up all that yummy gravy! If you're in the mood for more German ground pork and beef recipes, check out my Frikadellen (German hamburgers).

    2 servings

    Meatballs (Klopse)

    Simmer Broth

    Caper Cream Sauce

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    Meatballs

    1. Wring out your roll soaked in water (I let it soak for about 10 to 15 minutes ).In a large bowl, combine ground beef and pork, roll, onion, eggs, salt and pepper.

      ¼ pound ground beef
      ¼ pound ground pork
      ½ white, crusty roll
      ½ medium onion
      1 eggs
      ½ teaspoon fine sea salt
      ½ teaspoon ground black pepper

    2. Knead by hand until you achieve a smooth, homogenous mixture. Add the breadcrumbs and knead again.

      1 tablespoons breadcrumbs

    3. It's time to add the anchovy paste. Sidenote: I don't like anchovies personally at all, but it really deepens the flavor profile of the dish.

      ½ Tablespoon anchovy paste

    4. Using your hands, shape 20 to 24 meatballs with the meat 'dough.'

    Broth

    1. In a medium sized pot, combine broth, onion, and spices. Bring to a boil and add salt as needed. Add the meatballs and let simmer for 10 minutes.

      ½ liter beef broth
      ½ medium onion
      ½ bay leaf
      1 ½ peppercorns
      ½ pinch ground allspice

    2. Remove the bay leaf and peppercorns and continue to simmer for an additional 10 minutes.

    3. Remove the meatballs (I used this skimmer) and cover with foil to keep warm. Strain and save the broth for the sauce.

    Sauce

    1. Melt butter in a medium saucepan over medium-high heat. Gently whisk in flour.

      1 ½ tablespoons butter
      1 tablespoons flour

    2. Whisk in the broth, starting with a small amount and gradually adding in the rest.

      187 ½ milliliters meatball broth

    3. 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.

      ¼ lemon
      62 ½ milliliters heavy cream
      25 grams capers
      sugar to taste

    4. Add the meatballs to the sauce and garnish with parsley.

      parsley

    5. Serve with peeled potatoes cooked in salted water (Salzkartoffeln). Pickled beets are also often served with this traditional German meal. Enjoy and let me know in the comments how much you loved this meal!!

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    The BEST German Meatballs (Königsberger Klopse) - Dirndl Kitchen