Königsberger Klopse (meatballs in white caper sauce)

Königsberger Klopse are German meatballs from the old city of Königsberg (now Kaliningrad): soft minced-meat balls in a delicate white caper sauce. Their slightly tangy, creamy flavour makes them a favourite of classic German home cooking.

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Method

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1. Mix the minced meat with the soaked bread roll, egg, onion, finely chopped anchovy, salt and pepper.
2. With wet hands, shape into small meatballs.
3. Bring the stock to the boil, add the meatballs, and simmer over low heat for 15-18 minutes, until cooked through. ⏱ Timer: 15 min
4. Remove the meatballs and keep the cooking liquid.
5. Fry the flour in the butter, pour in the reserved cooking liquid, stir smooth, and simmer for 5 minutes. ⏱ Timer: 5 min
6. Stir in the capers, the caper brine and the lemon juice.
7. Off the heat, mix the egg yolk with the cream, stir it into the sauce, and mix well without boiling again, so it doesn't curdle.
8. Return the meatballs to the sauce and serve hot with rice or potatoes.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Cook the meatballs in liquid that's brought to the boil, then kept at a gentle simmer, as a hard boil can break them apart.
• The anchovy only deepens the flavour, it won't taste fishy, and can be left out if unavailable.
• Don't boil the sauce again once the egg yolk mixture is stirred in, or it may curdle.
• Fine-tune the capers' sharpness to taste with lemon juice.

Frequently asked questions

What side dish goes with it?

Traditionally boiled potatoes or rice, sometimes with beetroot on the side too.

Can it be made with pork alone?

Yes, but the beef-pork mix gives a richer flavour; pork alone is also good, with a slightly milder result.

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