Meatballs in Caper Sauce (Konigsberger Klopse)

Recipe by Engrossed
READY IN: 30mins


  • Meatballs
  • 1 12
    cups stale bread cubes
  • milk, to soak bread cubes
  • 2
    lbs ground lean meat (mixture of pork and veal or beef)
  • 1
    large onion, peeled and minced
  • 2
    eggs, beaten
  • 3
    flat anchovy fillets, drained and minced
  • salt and pepper, to taste
  • Sauce
  • 4
    cups beef bouillon
  • 3
    tablespoons butter or 3 tablespoons margarine
  • 3
    tablespoons flour
  • 1
    lemon, juice of (about 1/4 cup)
  • 3
    tablespoons capers, drained


  • Meatballs:
  • Soak bread cubes in milk to cover. When soft, squeeze dry and put in a large bowl.
  • Add ground meat and mix well.
  • Stir in onion, eggs, anchovy fillets, salt and pepper; work mixture with hands until well combined.
  • Form into 2-inch balls.
  • Bring bouillon to a boil in a large saucepan; drop in meatballs.
  • Cook over medium heat until meatballs rise to the top, about 15 minutes. Remove from liquid with a slotted spoon and keep warm.
  • Strain and reserve liquid.
  • Sauce:
  • Melt butter in a saucepan.
  • Stir in flour and blend well, cook 1 minute.
  • Gradually add 3 cups strained liquid; cook slowly, stirring constantly, until liquid is thickened and smooth.
  • Add lemon juice and capers. Season with salt and pepper.
  • Add meatballs and heat through.