I’m sharing a classic of Traditional German Food: pork and beef meatballs simmered in a savory broth and cloaked in a silky caper cream that hides a surprising twist.
I never thought German Meatballs could be this complicated and surprising, but Konigsberger Klopse always tricks me. Made with ground pork and bright little capers, the dish sits somewhere between tangy and rich and it has a personality that keeps pulling you back for another bite.
I like how it’s familiar yet foreign, like something your grandparent would hide in a fine sauce for guests. It feels like Traditional German Food that refuses to be boring, it’s got toothsome meatiness and a sharp briny note that wakes your plate up.
If you like curious flavors this will make you curious, trust me.
Ingredients
- Ground pork: adds fat and rich protein, keeps meatballs moist, not the leanest choice.
- Ground beef: beef brings savory depth and iron, gives structure and meaty flavor.
- Onion: grated onion adds sweetness and moisture, its got fiber and vitamin C too.
- Capers: tiny brined buds that give tangy, salty pops, they cut richness beautifully.
- Lemon juice: brightens the sauce with a fresh sour note, balances creaminess.
- Heavy cream: makes the sauce silky and rich, adds calories but luscious texture.
- Breadcrumbs: soak in milk for tenderness, add body and subtle carbohydrate content.
- Egg yolk: enriches sauce, helps emulsify, gives extra silkiness and a bit protein.
Ingredient Quantities
- 300 g ground pork
- 300 g ground beef
- 1 small onion (about 100 g), finely grated
- 1 egg (for the meatballs)
- 2 slices white bread or 50 g fresh breadcrumbs
- 60 ml milk
- 1 tsp salt
- 1/2 tsp ground white pepper
- 1/4 tsp ground nutmeg
- 500 ml beef or veal stock
- 2 bay leaves
- 4 whole allspice berries
- 2 tbsp capers, drained
- 1 tbsp caper brine
- 30 g unsalted butter
- 2 tbsp plain flour
- 100 ml heavy cream
- 1 egg yolk (for the sauce)
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley (for garnish)
- extra salt and white pepper for seasoning
- optional: 1 anchovy fillet or 1 tsp anchovy paste (for depth of flavor)
How to Make this
1. Soak the bread in the 60 ml milk until soft, then squeeze out excess milk and crumble into a bowl; grate the onion and squeeze out some juice too if it’s very wet, set both aside.
2. In a bowl combine 300 g ground pork, 300 g ground beef, the soaked bread, grated onion, 1 egg, 1 tsp salt, 1/2 tsp ground white pepper, 1/4 tsp ground nutmeg and the optional anchovy (finely minced) if using; mix gently with your hands until just combined, dont overwork it or the meatballs get tough.
3. Chill the mixture 15 minutes if you can, then form small golfball sized meatballs with wet hands, try to keep them uniform.
4. Bring 500 ml beef or veal stock to a gentle simmer in a wide pot with 2 bay leaves and 4 whole allspice berries. Carefully slide in the meatballs, cover and simmer very gently 12 to 15 minutes until cooked through, dont boil hard or they’ll fall apart. Remove meatballs with a slotted spoon and keep warm, strain and reserve the cooking liquid.
5. Melt 30 g unsalted butter in a saucepan over medium heat, sprinkle in 2 tbsp plain flour and cook, stirring, for 1 to 2 minutes to make a light roux, dont let it brown.
6. Whisk in about 350 ml of the reserved hot cooking liquid a little at a time until smooth and thickened. Add 100 ml heavy cream and simmer gently 3 to 4 minutes to get a silky sauce.
7. Stir in 2 tbsp capers (drained) and 1 tbsp caper brine, taste and season with extra salt and white pepper; if you want a little more bite add the juice of half a lemon now but keep it subtle.
8. Off the heat temper the 1 egg yolk by whisking a spoonful of hot sauce into it, then whisk the warmed yolk back into the sauce quickly so it doesnt scramble. Add 1 tbsp fresh lemon juice, adjust seasoning and reheat gently if needed but do not boil.
9. Return the meatballs to the sauce to warm through for a minute or two, sprinkle 2 tbsp chopped fresh parsley on top and serve immediately, with boiled potatoes or rice.
Equipment Needed
1. Large mixing bowl (for the meat, soaked bread and onion)
2. Small bowl (to soak the bread and to temper the egg)
3. Fine grater or box grater (for the onion)
4. Wide, heavy pot (to simmer the meatballs in stock)
5. Slotted spoon (to lift meatballs out of the broth)
6. Fine-mesh sieve or strainer (to reserve and clarify the cooking liquid)
7. Small saucepan (for the roux and finishing the sauce)
8. Whisk (to smooth the sauce and temper the yolk)
FAQ
Konigsberger Klopse (German Meatballs) Recipe Substitutions and Variations
- Ground pork: swap with ground veal for a more delicate, classic texture, or use all ground beef (about 15% fat) if you don’t have pork; if you try turkey add a tablespoon olive oil or a bit of bacon fat so the balls won’t dry out.
- White bread / fresh breadcrumbs: panko works for a lighter crumb, or use crushed plain crackers or dry breadcrumbs; for gluten free use crushed rice crackers or gluten free crumbs.
- Capers + caper brine: replace capers with finely chopped cornichons or chopped green olives, and use a splash of white wine vinegar or lemon juice in place of caper brine for the needed tang.
- Heavy cream / egg yolk in the sauce: use crème fraîche or full fat sour cream stirred in off the heat for a similar richness, or make a quick cream substitute with 75 ml milk plus 25 g melted butter if you need a lighter option.
Pro Tips
1) Always test-season first. Fry a tiny patty or one meatball to taste before you shape everything, youll spot if it needs more salt, nutmeg or anchovy. Fixing seasoning early is way easier than after theyre cooked.
2) Handle the mix as little as possible and chill. Overworking makes dense, tough balls, so mix gently, form with wet hands and put them in the fridge 15 to 30 minutes if you can. Cold meat holds together better when you poach it.
3) Poach super gently and save the liquid. Keep the stock at a barely simmering poach so the meatballs dont fall apart, and strain and reserve that cooking liquid for the sauce — it has tons of natural flavor. If the sauce gets too thick, thin with that reserved liquid not plain water.
4) Make and finish the sauce carefully. Cook a very light roux without browning, whisk in hot stock a bit at a time to avoid lumps, add cream, then temper the egg yolk off heat so it doesnt scramble. Finish with lemon juice or a small extra splash of caper brine to brighten, and a small knob of butter at the end for shine if you want.
Konigsberger Klopse (German Meatballs) Recipe
My favorite Konigsberger Klopse (German Meatballs) Recipe
Equipment Needed:
1. Large mixing bowl (for the meat, soaked bread and onion)
2. Small bowl (to soak the bread and to temper the egg)
3. Fine grater or box grater (for the onion)
4. Wide, heavy pot (to simmer the meatballs in stock)
5. Slotted spoon (to lift meatballs out of the broth)
6. Fine-mesh sieve or strainer (to reserve and clarify the cooking liquid)
7. Small saucepan (for the roux and finishing the sauce)
8. Whisk (to smooth the sauce and temper the yolk)
Ingredients:
- 300 g ground pork
- 300 g ground beef
- 1 small onion (about 100 g), finely grated
- 1 egg (for the meatballs)
- 2 slices white bread or 50 g fresh breadcrumbs
- 60 ml milk
- 1 tsp salt
- 1/2 tsp ground white pepper
- 1/4 tsp ground nutmeg
- 500 ml beef or veal stock
- 2 bay leaves
- 4 whole allspice berries
- 2 tbsp capers, drained
- 1 tbsp caper brine
- 30 g unsalted butter
- 2 tbsp plain flour
- 100 ml heavy cream
- 1 egg yolk (for the sauce)
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley (for garnish)
- extra salt and white pepper for seasoning
- optional: 1 anchovy fillet or 1 tsp anchovy paste (for depth of flavor)
Instructions:
1. Soak the bread in the 60 ml milk until soft, then squeeze out excess milk and crumble into a bowl; grate the onion and squeeze out some juice too if it’s very wet, set both aside.
2. In a bowl combine 300 g ground pork, 300 g ground beef, the soaked bread, grated onion, 1 egg, 1 tsp salt, 1/2 tsp ground white pepper, 1/4 tsp ground nutmeg and the optional anchovy (finely minced) if using; mix gently with your hands until just combined, dont overwork it or the meatballs get tough.
3. Chill the mixture 15 minutes if you can, then form small golfball sized meatballs with wet hands, try to keep them uniform.
4. Bring 500 ml beef or veal stock to a gentle simmer in a wide pot with 2 bay leaves and 4 whole allspice berries. Carefully slide in the meatballs, cover and simmer very gently 12 to 15 minutes until cooked through, dont boil hard or they’ll fall apart. Remove meatballs with a slotted spoon and keep warm, strain and reserve the cooking liquid.
5. Melt 30 g unsalted butter in a saucepan over medium heat, sprinkle in 2 tbsp plain flour and cook, stirring, for 1 to 2 minutes to make a light roux, dont let it brown.
6. Whisk in about 350 ml of the reserved hot cooking liquid a little at a time until smooth and thickened. Add 100 ml heavy cream and simmer gently 3 to 4 minutes to get a silky sauce.
7. Stir in 2 tbsp capers (drained) and 1 tbsp caper brine, taste and season with extra salt and white pepper; if you want a little more bite add the juice of half a lemon now but keep it subtle.
8. Off the heat temper the 1 egg yolk by whisking a spoonful of hot sauce into it, then whisk the warmed yolk back into the sauce quickly so it doesnt scramble. Add 1 tbsp fresh lemon juice, adjust seasoning and reheat gently if needed but do not boil.
9. Return the meatballs to the sauce to warm through for a minute or two, sprinkle 2 tbsp chopped fresh parsley on top and serve immediately, with boiled potatoes or rice.
