Königsberger Klopse
A German style meatball in a white caper sauce. One of my absolute favorite comfort foods.
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Ingredients
Meatballs
- 600 gr Ground Pork
- 400 gr Ground Beef lean
- 1 cup Bread Crumbs
- 1 tbsp Mustard
- 3 Eggs
- 1 Shallot chopped
- 1 bunch Parsley chopped
- 5 dashes Worcestershire Sauce
- Salt, Pepper, Paprika, Chili Powder to taste
- 1.5 ltr Vegetable Stock or any stock; instant is okay
Caper Sauce
- 125 gr Butter
- 125 gr Flour
- 200 ml Cream can substitute milk if desired
- 800 ml Stock from simmering the meatballs
- 100 ml Capers (+ brine)
- Salt, Pepper, pinch of Nutmeg
Instructions
Meatballs
- Bring the stock to a steady boil
- In the meantime, thoroughly mix ground meat with all the remaining ingredients
- Form balls approximately 3-4 cm in diameter
- Place the balls into the stock and simmer for 10 minutes
- Make two batches with the same stock if needed
Caper Sauce
- Make a very light roux with the butter and flour
- Quickly whisk in the cold cream (or milk if you are using milk)
- Before it gets too thick add in a few ladles of the "Klopse" (meatballs) stock
- Let it thicken and then add the remaining stock to the level of consistency you like
- Add in the Capers and Caper Brine
- Taste with salt, pepper, and a pinch of nutmeg
- Add the cooked Klopse to the sauce and bring to a final boil before serving
Notes
Don't waste the remaining stock! You can keep in in the fridge or freezer for your next dish or sauce.
This is served classically with salt-boiled potatoes or rice. I like it just the same with Spaetzle, noodles, mashed potatoes, or any starch you like.
Nutrition Facts
Königsberger Klopse
Amount Per Serving (7 Klopse)
Calories 888
Calories from Fat 603
% Daily Value*
Fat 67g103%
Saturated Fat 32g200%
Cholesterol 292mg97%
Sodium 930mg40%
Potassium 660mg19%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 2g2%
Protein 37g74%
Calcium 121mg12%
Vitamin C 15mg18%
Vitamin A 1953IU39%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.