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).

0 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.

    lb ground beef

    lb ground pork

    white, crusty roll

    medium onion

    eggs

    tsp fine sea salt

    tsp ground black pepper

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

    tbsp 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.

    tbsp 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.

    fl oz beef broth

    medium onion

    bay leaf

    peppercorns

    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.

    tbsp butter

    tbsp flour

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

    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.

    lemon

    milliliters heavy cream

    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