Königsberger Meatballs, also known as Königsberger Klopse, are a beloved traditional German dish featuring tender meatballs simmered in a creamy, tangy white sauce with capers. Rich in history and flavor, this comforting classic is often served with boiled potatoes or rice, making it a hearty and satisfying meal.
Why You’ll Love This Recipe
This dish offers a perfect harmony of savory, creamy, and tangy flavors. The meatballs are delicate and flavorful, while the caper sauce provides a zesty contrast that elevates the dish. It’s a comforting yet elegant recipe that’s ideal for both family dinners and special occasions.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Meatballs:
ground beef (or a mix of beef and pork)
white bread or roll, soaked in water and squeezed
egg
onion, finely chopped
Dijon or German mustard
salt and pepper
anchovy paste (optional, for traditional flavor)
water or broth for poaching
For the Sauce:
butter
flour
broth from poaching
heavy cream or milk
lemon juice
capers
salt and white pepper
Optional Garnish:
fresh parsley
directions
Step 1: Prepare the Meatball Mixture
Soak the bread in water, then squeeze out excess moisture and crumble it into a bowl.
Add ground meat, chopped onion, egg, mustard, salt, pepper, and anchovy paste if using.
Mix gently until just combined. Form into golf ball-sized meatballs.
Step 2: Poach the Meatballs
Bring a large pot of salted water or light broth to a gentle simmer (not a boil).
Add the meatballs and poach for 15–20 minutes until cooked through.
Remove with a slotted spoon and set aside. Reserve about 2 cups of the poaching liquid.
Step 3: Make the Caper Sauce
In a saucepan, melt butter over medium heat.
Whisk in flour to form a roux and cook for 1–2 minutes.
Gradually whisk in reserved poaching liquid and bring to a simmer.
Stir in cream or milk, lemon juice, capers, and season with salt and white pepper.
Simmer gently until the sauce thickens.
Step 4: Combine and Serve
Return the meatballs to the sauce and heat through gently.
Serve warm with boiled potatoes or white rice. Garnish with fresh parsley if desired.
Servings and timing
This recipe serves 4–6 people.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: About 50 minutes
Variations
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Anchovy-Free: Omit anchovy paste if you prefer a milder flavor.
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Meat Options: Use all pork or a pork-veal mix for a softer texture.
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Gluten-Free: Use gluten-free breadcrumbs and cornstarch for thickening.
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Egg-Free: Skip the egg and add a little cream for moisture if needed.
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Extra Creamy: Substitute some of the broth with more cream for a richer sauce.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat, adding a splash of water or cream if the sauce thickens too much.
Freezing is possible but may affect the texture of the sauce; freeze meatballs separately for best results.
FAQs
What are Königsberger Klopse?
They are German meatballs in a creamy white caper sauce, traditionally from East Prussia.
Can I use jarred capers?
Yes, jarred capers are standard. Rinse them slightly if too salty.
What can I serve this with?
Boiled potatoes, rice, or even buttered noodles work beautifully.
Is anchovy paste essential?
It’s traditional, but optional. It adds depth, not a fishy taste.
Can I make this dish ahead of time?
Yes, prepare the meatballs and sauce ahead, then combine and heat before serving.
What’s the best meat blend?
A mix of beef and pork gives the best balance of flavor and tenderness.
Why poach instead of fry?
Poaching results in a smoother, more delicate meatball texture ideal for creamy sauces.
Can I thicken the sauce more?
Yes, simmer a little longer or use an extra teaspoon of flour in the roux.
What if my sauce is too thick?
Thin with extra broth or a splash of milk or cream.
Is this dish kid-friendly?
Yes, just reduce the lemon and capers slightly if your kids prefer milder flavors.
Conclusion
Königsberger Meatballs with Classic Caper Sauce are a timeless German favorite that delivers warmth, comfort, and elegance in every bite. The creamy, lemon-kissed sauce and savory meatballs create a harmony of flavors that’s both nostalgic and nourishing. Serve with potatoes or rice for a complete and satisfying meal that’s sure to become a household favorite.
Print
Königsberger Meatballs with Classic Caper Sauce – A German Comfort Food Favorite
- Total Time: 1 hour 5 minutes
- Yield: 4-servings
Description
This Königsberger Meatballs in Classic Caper Sauce features tender, poached meatballs in a velvety, tangy sauce with capers and lemon. A traditional German comfort dish, perfect served over boiled potatoes or rice.
Ingredients
Meatballs:
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1/2 lb ground beef
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1/2 lb ground pork (or veal/beef mix)
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1 day‑old bread roll (soaked in milk)
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1 onion, finely chopped (and sautéed)
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2 eggs
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3-4 anchovy fillets or 1 tbsp anchovy paste (optional)
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Salt & white pepper
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1 tbsp chopped parsley
Poaching Broth:
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~1 L beef or veal stock
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1 onion
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1 bay leaf, a few peppercorns, a pinch of allspice en.wikipedia.org+15dirndlkitchen.com+15thepeasantsdaughter.net+15thepeasantsdaughter.netfood.com+5ourgabledhome.com+5reddit.com+5seriouseats.com+5quick-german-recipes.com+5en.wikipedia.org+5thepeasantsdaughter.net+7whatsforlunchhoney.net+7reddit.com+7mydinner.co.uk
Caper Sauce:
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3 tbsp butter
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2 tbsp flour
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~350 mL strained poaching broth
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125 mL heavy cream (or sour cream variant)
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2-3 tbsp capers (plus some brine)
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2 tsp lemon juice (plus zest) en.wikipedia.org+5kitchenstories.com+5mydinner.co.uk+5honest-food.net+11whatsforlunchhoney.net+11ourgabledhome.com+11mydinner.co.uk
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Pinch of sugar, salt & pepper
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Optional: 1/2 egg yolk or splash of white wine allrecipes.com+15
Instructions
Step 1: Prep Meatballs
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Soak bread in milk, squeeze out, combine with meats, sautéed onion, eggs, anchovies, parsley, salt, and pepper.
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Shape into ~16 small balls food.comourgabledhome.com.
Step 2: Poach
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Simmer stock with onion, bay leaf, peppercorns, allspice.
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Gently add meatballs, cover, simmer 15–20 min until cooked through. Remove and strain broth ourgabledhome.com+10whatsforlunchhoney.net+10dirndlkitchen.com+10mydinner.co.uk+2food.com+2reddit.com+2.
Step 3: Make Sauce
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In a saucepan, melt butter and whisk in flour to make a roux.
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Gradually whisk in poaching broth until smooth.
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Stir in cream (or sour cream), capers (with brine), lemon juice and zest. Add sugar to balance acidity. Do not boil.
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Optionally whisk in an egg yolk or white wine for richness food.commydinner.co.uk+3whatsforlunchhoney.net+3kitchenstories.com+3quick-german-recipes.com.
Step 4: Combine & Serve
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Nestle meatballs into sauce, warm through gently.
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Serve over boiled potatoes or rice, garnished with parsley. Tradition pairs it with beetroot salad seriouseats.com+3whatsforlunchhoney.net+3
Notes
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Anchovies provide depth but aren’t overpowering. Use sparingly or omit mydinner.co.uk+1quick-german-recipes.com+1.
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For a lighter sauce, omit cream and use sour cream.
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Maintain low simmer throughout for tender meatballs quick-german-recipes.comreddit.com+15whatsforlunchhoney.net+15honest-food.net+15.
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Adjust sugar and lemon to taste—balances tang and creaminess.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Poaching + Stove-top sauce
- Cuisine: German (East Prussian classic)