Königsberger Klopse

Tender meatballs poached in a creamy lemon and caper sauce, a classic from East Prussia.

TIME BREAKDOWN
Prep: 30 min
Cook: 35 min
Total: 1 hour 5 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • For the meatballs: 250g pork mince
  • For the meatballs: 250g veal or beef mince
  • For the meatballs: 1 stale bread roll, soaked in milk and squeezed
  • For the meatballs: 1 onion, finely chopped
  • For the meatballs: 2 anchovy fillets, finely chopped
  • For the meatballs: 1 egg
  • For the meatballs: 1 tsp salt
  • For the meatballs: white pepper to taste
  • 1 litre beef or chicken stock
  • 1 bay leaf
  • 40g butter
  • 40g plain flour
  • 3 tbsp capers, drained
  • Juice of 1/2 lemon
  • 100ml double cream
  • 2 egg yolks
  • Boiled potatoes, to serve

Method

  1. Mix the meatball ingredients thoroughly and shape into 12 balls.

  2. Bring the stock and bay leaf to a gentle simmer in a wide pan. Add the meatballs and poach for 15 to 20 minutes until cooked through. Lift out and keep warm. Strain the stock and keep 500ml.

  3. Melt the butter in a clean pan, stir in the flour for 1 minute, then gradually whisk in the hot stock and simmer for 5 minutes until thickened.

  4. Add the capers, lemon juice and half the cream. Whisk the egg yolks with the remaining cream and stir into the sauce off the heat, then heat gently without boiling.

  5. Return the meatballs to the sauce, season to taste and serve with boiled potatoes.