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Königsberger Klopse: German meatballs in creamy caper sauce served on a plate.

German Meatballs in Caper Sauce

A cozy and comforting dish of tender meatballs served in a creamy, tangy sauce enriched with capers, perfect for a cozy dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 450
Ingredients Method Notes

Ingredients
  

For the meatballs
  • 1 lb Ground meat (veal, pork, beef mix) Traditionally a mix of veal and pork, but you can use all pork or any combination.
  • 1 medium Onion, finely chopped Should be finely chopped to blend into the meat mixture.
  • 1 roll White bread, soaked Can also use slices or breadcrumbs.
  • 1/2 cup Milk Used for soaking the bread; can substitute with water.
  • 1 large Egg Helps bind the meatballs.
  • 1 cup Broth (beef or chicken) Can use vegetable broth.
  • 2 tbsp Butter For making the sauce.
  • 2 tbsp Flour For thickening the sauce.
For the sauce
  • 1/2 cup Cream Optional, for extra silkiness.
  • 2 tbsp Capers Signature ingredient that gives flavor.
  • 1 tbsp Caper brine Used to adjust the tangy flavor.
  • 2 tbsp Lemon juice For a fresh finish.
  • 1 tsp Salt To season the meatballs and sauce.
  • 1 tsp Black pepper To season.
  • 1/4 tsp Nutmeg A subtle spice that enhances flavor.

Method
 

Preparation
  1. Soak the bread in milk for a few minutes, then squeeze it out gently.
  2. In a bowl, combine ground meat, onion, soaked bread, egg, salt, pepper, and nutmeg. Mix just until combined.
  3. Roll mixture into meatballs about the size of a golf ball.
Cooking
  1. Bring broth to a gentle simmer in a wide pot, then slide in the meatballs. Cook for 12-15 minutes until cooked through.
  2. In a saucepan, melt butter over medium heat, whisk in flour, and cook for one minute. Gradually whisk in the warm broth until the mixture is smooth and thickened.
  3. Add capers, caper brine, and cream to the sauce, then stir well.
  4. Finish the sauce with lemon juice and adjust seasoning to taste.
  5. Carefully add the meatballs back into the sauce, warming gently for a couple of minutes.
Serving
  1. Serve hot, ideally with boiled potatoes or rice, and garnish with parsley if desired.

Notes

Keep the simmer gentle to avoid tough meatballs. You can make meatballs ahead of time and store them in the fridge. The sauce can be adjusted for tanginess to your preference.