Cooking Lucid
Königsberger Klopse
Tender veal and pork meatballs in a creamy caper-lemon sauce — a refined Prussian classic from Königsberg, traditionally served with boiled potatoes and beetroot.
Prep 25 min
Cook 35 min
Total 1h
Serves 4
Ingredients
Step 1 — Meatballs (Klopse)
- ½ lb ground veal
- ½ lb ground pork
- 1 small onion (grated)
- 1 egg
- ¼ cup breadcrumbs
- 2 anchovy fillets (minced, optional)
- 1 tsp salt
- ½ tsp white pepper
- ½ tsp nutmeg
- 4 cups salted water (for poaching)
- 2 bay leaves
- 6 peppercorns
Step 2 — Caper sauce
- 4 tbsp butter
- ¼ cup all-purpose flour
- 2 cups poaching broth
- ½ cup heavy cream
- 2 egg yolks
- 3 tbsp capers (drained)
- 2 tbsp lemon juice
- Salt and white pepper
Step 3 — Serve
- Boiled new potatoes
- Pickled beets
- Fresh parsley
Instructions
- 1
Form and poach the Klopse
Mix meats, onion, egg, breadcrumbs, anchovy, and seasonings. Form into golf-ball-sized rounds. Gently simmer in salted water with bay leaves and peppercorns 20 minutes. Remove meatballs; reserve 2 cups poaching liquid.
- 2
Make the caper sauce
Melt butter, whisk in flour, cook 2 minutes. Gradually whisk in poaching broth until smooth. Simmer 5 minutes. Temper egg yolks with cream, stir into sauce off heat. Add capers and lemon juice. Do not boil.
- 3
Serve
Return Klopse to the warm sauce. Serve over boiled potatoes with pickled beets and parsley.
Nutrition per serving: 480 cal · 32g protein · 22g carbs · 30g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
