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Recipe: Königsberger Klopse

This recipe for German meatballs in a creamy caper sauce via My German Recipes is a guaranteed crowd-pleaser. It hails from Königsberg - a city of former East Prussia, now Kaliningrad in Russia. The traditional and comforting dish is enjoyed throughout Germany to this day.'

Königsberger Klopse (via My German Recipes)


For the meatballs:

  • 250g ground beef,

  • 250g ground pork

  • 3 eggs

  • 4 tbsp capers, sliced

  • 3 handfuls of breadcrumbs

  • 3 tsp. mustard

  • 1 cup parsley, chopped

  • 1 tbsp salt

  • 1 onion, diced & browned in butter

  • 4 bay leaves

For the creamy caper sauce:

  • 20g butter

  • 1 1/2 tbsp plain flour

  • 150ml white wine

  • 150ml milk or cream

  • 3 tbsp capers

  • salt

  • white pepper


  • For the meatballs, combine all ingredients in a bowl, leaving the bay leaves aside for now.

  • Shape the mixture into meatballs.

  • Fill a large pot with water, add salt and the bay leaves and bring to a boil.

  • Reduce the heat so that the water is simmering, and add the meatballs.

  • Let the meatballs cook for around 20 minutes.

  • In the meantime, make the sauce: melt the butter in a pan, and allow to bubble but not brown.

  • Add the flour and stir, then slowly add the wine and stir vigorously.

  • Add the milk or cream, continue stirring and bring to a boil.

  • Add some of the cooking water from the meatballs, and season the sauce with salt and pepper.

  • Add the capers and the meatballs to the sauce.

  • Serve the finished dish with potatoes or rice and a side salad.


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