Konigsberger Klopse (German Meatballs in Creamy Caper Sauce)

Total Time
1hr 45mins
Prep
1 hr
Cook
45 mins

A classic! Authentic Königsberger Klopse are made from ground veal, beef, and pork, along with a small amount of anchovies (or sardines or herring), chopped onions, bread crumbs, eggs, and spices. The traditional creamy sauce that accompanies the dumplings are made from the broth in which the dumplings were cooked, flour, cream, white wine, lemon juice, and capers. Delicious! Serve with boiled new potatoes and my Rotkohl German Rotkohl - Spiced Red Cabbage With Apples and Wine #108449. Also makes a great appetizer! A little history: Predecessors of the Königsberger Klopse date back to the Middle Ages. However, the East Prussian name Klops (Klops = meat dumpling) didn't originate until the 18th century. Königsberger Klopse was invented in the city of Königsberg (then the capital of East Prussia; today known as Kaliningrad, Russia) around 200 years ago. My German/Polish/French grandmother was born and raised in East Prussia, about 30 kilometers from Königsberg. This recipe is my version of her delicious Königsberger Klopse, which she never wrote down but with the help of my mother I was finally able to replicate. I have many fond memories of enjoying this dish (which the women would prepare) at family gatherings, Sunday dinners, and special occasions such as birthdays and anniversaries. Still one of my top favorites!!! I hope your family enjoys, too. (Helpful Tips: These tender meatballs are braised NOT fried. If halving the meatball recipe, you will still need the full amount of stock for braising and for the gravy. The meatballs are somewhat delicate & time consuming to make; have someone help to form them into balls, it is much easier that way! For appetizers make them smaller and serve warm from the crock pot with toothpicks, buttered rolls and Potato Salad Family Favorite Potato Salad! (German Kartoffelsalat) #309891. Freezes well).

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Ingredients

Nutrition

Directions

  1. In a large saucepan or Dutch oven such as Le Creuset, heat broth ingredients (stock, bay leaf, cider vinegar, white wine, peppercorns, and 2 tablespoons capers) to a simmer over medium heat.
  2. Meanwhile, combine meatball ingredients, mix well.
  3. Form meat mixture into golf-ball sized balls (note: mixture will be a bit sticky and delicate to work with, but this is normal, and the result will be a moist and tender meatball!). Roll them in flour, and carefully place into hot broth; simmer each batch for 15 minutes, but do not boil. (Tip: do not crowd meatballs, ie only simmer about 10-12 meatballs at a time). Note that the broth will thicken as you add the flour covered meatballs, which will make a nice sauce.
  4. Carefully remove meatballs from the hot broth with a slotted spoon, and keep them warm in a covered bowl stored in the oven while making the sauce. Discard bay leaf.
  5. To Make Cream Sauce:.
  6. To hot broth stir in the sauce ingredients and heat through, but do not boil.
  7. Add the cooked meatballs to the heated sauce, stir gently and warm through.
  8. To Serve:.
  9. Serve Meatballs and Cream Sauce with boiled new potatoes (salzkartoffel) or hot buttered spaetzle noodles, and German Rotkohl recipe #108449. Sprinkle with snipped fresh parsley, for garnish.
  10. To Serve as an Appetizer:.
  11. Make the meatballs smaller and serve warm from the crock pot with toothpicks, buttered rolls and potato salad recipe #309891.
  12. Freezes well.
Most Helpful

5 5

This was a very yummy dish. So full of flavor. The meatballs were so tender and melt in your mouth I couldn't believe it. The only thing I did different was cut the meatball part in half. We were only 2 of us, so I still had plenty leftovers. I made 17 balls from the mixture. I would of preferred the sauce just a bit thicker but that was my error. I had kept the broth part full recipe and since the meatballs was half recipe it didn't give as much flour off in the broth to of thickened. (it is what I figure anyways)I should of put just a bit of flour slurry in to thicken just a bit. But the flavor was so good. I will definitely be making this again. Thanks for sharing a wonderful recipe BecR

5 5

Hi, I cooked this recipe for friends when we had a European day recently, I made the meatballs and broth the previous day, so quick to poach meatballs the next day, kept them warm in the slow cooker - they were such a hit.....(my husband said they were as good as when his Prussian mother cooked them)!

4 5

I made some revisions to the recipe for a couple of reasons. I cut the recipe in thirds, and used ground turkey instead of the blend. To make up for the often dry texture of turkey I added a Tbsp of olive oil and they came out delicious. I also didnt have any sour cream for the sauce so I made it with a 1/2 C of half & half instead. The meal was delicious!