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    You are in: Home / Recipes / Meatballs in Caper Sauce (Konigsberger Klopse) Recipe
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    Meatballs in Caper Sauce (Konigsberger Klopse)

    Average Rating:

    6 Total Reviews

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    • on January 31, 2011

      Despite the fact that I really messed up when planning for this recipe, it still came out very well. I could not find anchovies anywhere at the store, so skipped them. Then as I was cooking, I discovered not only did I not have beef broth, I also did not have lemon juice. I used a packet of onion soup mix with 4 cups water and it seemed to do the trick and the sauce still came out VERY tasty. I skipped out on the lemon juice, having no suitable subsitute. Although I made several subsitutions & skipped some ingredients, still it was very tasty. The only addition I made was to put some garlic into the meatballs. We liked the capers in the sauce. Even my 1 year old son ate them- inhaled them actually, so it was enjoyed all around. Thanks for posting the recipe.

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    • on November 03, 2010

      DH took one bite and said "I love this sauce". That's a good sign. I made as posted with the exception of cutting the sauce in half because I froze half of the meatballs. We will have another excellent meal in the future. Yum! I made the meatballs with 1/2 ground beef and 1/2 ground pork. Served over noodles. The meatball recipe is very similar to my German hamburger recipe. Omit the anchovy and make into patties and fry them. Thanks for posting. :) Made for kittencalskitchen.com tag game.

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    • on April 19, 2009

      10 Stars for memory and taste gratification. These are just like my mother made them when I grew up in Berlin. She always had to sprinkle them with parsley or chives, because I did not like "Blond Dishes "as a little girl!:-)Since veal is $14>00 a pound I used Turkey , beef and pork instead. I had forgotten all about these until I ran across your recipe. They will now be made often. Thanks again.

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    • on August 14, 2008

      DH and I made this recipe last night for dinner. It was very good. The meatballs had nice flavor, and, as promised held together nicely during cooking. I used a combination of ground pork and veal. My bread was not stale, but it did not seem to affect the consistency. The sauce was rich and thick, with a nice lemony flavor. I used four cups of beef stock (which I assumed is the same/similar to bouillon). Best of all, as you promised, there was no mess! Thanks for posting!

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    • on June 10, 2008

      Absolutely beautiful, these are simple but oh so. The meatballs just were so soft to eat but didn't fall apart when cooking, I reckon the secret is the bread & milk (Anna del Conte has this in one of her rissole recipes and the outcome is the same). Beautiful texture and flavour, so easy to make, and not much mess (bonus!). Thanks TBird.

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    • on June 06, 2008

      ZWT4: OUTSTANDING!! These meatballs and sauce are unbelieveable!! And for a bonus - I already had everything in my pantry!

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    Nutritional Facts for Meatballs in Caper Sauce (Konigsberger Klopse)

    Serving Size: 1 (58 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 141.5
     
    Calories from Fat 74
    52%
    Total Fat 8.2 g
    12%
    Saturated Fat 4.4 g
    22%
    Cholesterol 79.2 mg
    26%
    Sodium 741.3 mg
    30%
    Total Carbohydrate 12.4 g
    4%
    Dietary Fiber 0.9 g
    3%
    Sugars 2.2 g
    8%
    Protein 4.7 g
    9%

    The following items or measurements are not included:

    lean meat

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