The BEST German Meatballs (Königsberger Klopse)

Name: The BEST German Meatballs (Königsberger Klopse)
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4
Cuisine: German
Ingredients: Schweid & Sons The Butcher’s Blend 1lb Brick; New York Sausage Co 95% Lean Ground Pork; AFC Crunchy Roll; Organic White Onion; Turtles Egg; Pastene Plain Breadcrumbs; San Francisco Salt Company Sea Salt, Pure & Natural; McCormick® Whole Black Pepper; Napoleon Co. Anchovy Paste; SIGNATURE SELECTS Broth, Fat Free, Beef; Simply Organic Bay Leaf; McCormick® Peppercorn Medley Grinder; El Guapo® Ground Allspice (Pimienta Dulce Molida); Land O Lakes Butter, with Olive Oil & Sea Salt; Bob's Red Mill Dark Rye Flour, Organic; Oppy Organic Meyer Lemons; Date Lady Organic Date Sugar; Boston Market Meat Lovers Meatball; Lucerne Table Cream, Light; O Organics Capers, Organic, Non Pareil; Little Bear Curly Parsley

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).

Also featured in my cookbook - let’s bring a little East-Prussian flavour into your kitchen today.

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Meatballs

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

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

tbsp breadcrumbs

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

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

Broth

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

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

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

Sauce

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

tbsp butter

tbsp flour

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

fl oz meatball broth

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

fl oz heavy cream

oz capers

sugar to taste

Add the meatballs to the sauce and garnish with parsley.

parsley

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!!