Print Recipe

German Meatballs Recipe & Sauce: Königsberger Klopse

Oma's German meatballs recipe with a twist! Traditional Königsberger Klopse made simple. Impress your family with this creamy, tangy dish from East Prussia.

Servings:

Makes 4 - 6 servings

Ingredients:

For the Meatballs:

• 1 stale Kaiser roll, sliced
• 1 cup (240 ml) lukewarm water
• 1 tbsp (14 g) butter
• 2 small shallots, finely diced
• 2 tbsp (8 g) chopped fresh parsley
• 1 lb (454 g) lean ground beef
• 1 lb (454 g) lean ground pork
• 2 large eggs
• 1½ tbsp (23 g) German mustard
• 3 finely diced anchovies (optional)
• 1½ tsp (9 g) salt
• ½ tsp (1 g) freshly ground black pepper
• ¼ tsp (0.5 g) paprika

For the Sauce:

• 6 tbsp (84 g) butter
• 6 tbsp (48 g) all-purpose flour
• 6 cups (1.4 l) hot beef stock or broth
• 1 bay leaf
• Salt and freshly ground white pepper, to taste
• 2 - 3 tbsp (30 - 45 ml) lemon juice
• ¾ cup (180 g) sour cream
• 2 tbsp (16 g) capers (optional)
• Pinch of sugar
• Freshly ground nutmeg, to taste

Instructions:

For the Meatballs:

1. Place the sliced Kaiser roll in a small bowl and add the lukewarm water. Let it sit for about 10 minutes. This will make your meatballs extra tender.
2. While the bread is soaking, melt the butter in a small frying pan and sauté the shallots until they're soft and translucent – about 2 minutes. Toss in the parsley and give it another minute in the pan. Set this mixture aside to cool.
3. Give the soaked roll a good squeeze to remove the excess water, then crumble it into a large bowl.
4. Add all the remaining meatball ingredients to the bowl, including the cooled shallot and parsley mixture. Gently mix everything together with your hands.
5. Shape the meat mixture into 1½-inch meatballs. You should get around 24 meatballs. Place on a plate, cover, and place in the fridge until ready to use.

For the Sauce:

1. In a large skillet over medium heat, melt the butter. Whisk in the flour until smooth, but do not let it brown.
2. Gradually whisk in the hot beef broth. Keep whisking until the sauce is smooth and lump-free. Add the bay leaf and let it simmer for about 5 minutes. Season with salt and pepper to taste.
3. Gently place the meatballs into the sauce and bring it to a simmer. Lower the temperature to a medium-low heat, cover, and let it simmer gently for 15 minutes. Give it an occasional stir to make sure nothing sticks to the bottom.
4. Once the meatballs are cooked through, use a slotted spoon to transfer them to a serving bowl. Cover to keep warm.
5. Remove the bay leaf. Stir in 2 tablespoons of lemon juice, the sour cream, and capers (if using). Season with a pinch of sugar and some freshly grated nutmeg. Taste and add more salt, pepper, or lemon juice, if needed. The sauce should be tangy and creamy.
6. Pour the sauce over your meatballs and serve!

Notes/Hints:

• Can’t find German mustard? Just use your favorite sharp and non-grainy variety.
• No Kaiser roll? Any day-old rolls or stale white bread will do in a pinch. Don't have that, either? Then bread crumbs can be used.
• If you're not a fan of capers, try chopped pickles instead for that tangy kick.
• I've seen some recipes that include a splash of Worcestershire sauce. Not my thing, but maybe yours? Other recipes include ground caraway seeds.
• Make a double batch and freeze half in a freezer-safe container for a quick weeknight dinner. Just thaw and reheat gently.
• Next time you make these, instead of using a mix of ground meats, try ground veal and see how they compare.

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma | tourmygermany.com