🍲 Königsberger Klopse (meatballs in caper sauce)

Name: Königsberger Klopse (meatballs in caper sauce)
Total time: 60 min
Yield: 4
Cuisine: Germany · East Prussia
Ingredients: 600 g minced veal; 1 stale bread roll, soaked in water and squeezed; 1 egg; 2 anchovy fillets, finely chopped; 1 onion, finely chopped; 1 litre light broth; 2 tbsp flour, 100 ml cream; 3 tbsp capers, juice of ½ lemon; 200 g rice, cooked, to serve

Origin: Germany · East Prussia

620kcal

per serving · 400 g

155kcal

per 100 g

40 gProtein10 g / 100 g

32 gFat8 g / 100 g

40 gCarbs10 g / 100 g

Königsberger Klopse are tender veal meatballs poached in broth and served in a creamy white sauce sharpened with lemon and capers. A little anchovy in the meat mixture gives depth without tasting fishy. The result is mild, tangy and delicate, and the dish is traditionally served with boiled rice or potatoes and beetroot.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Low-carb10 g carbs per 100 g

✓

High protein10 g protein per 100 g — 26% of the calories

Not vegetarianbecause of: veal meatballs, anchovies

Not veganbecause of: veal meatballs, cream, anchovies

Contains glutenno wheat, barley or rye in a typical recipe

Contains dairybecause of: cream

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Fish ⚠ Milk

What it is made of

veal meatballscaper saucecreamlemonanchoviesrice

Recipe

4 servings60 min

Ingredients

600 g minced veal
1 stale bread roll, soaked in water and squeezed
1 egg
2 anchovy fillets, finely chopped
1 onion, finely chopped
1 litre light broth
2 tbsp flour, 100 ml cream
3 tbsp capers, juice of ½ lemon
200 g rice, cooked, to serve

Method

Mix the veal, bread, egg, anchovy, onion, salt and pepper and shape into 12 balls.
Simmer the meatballs gently in the broth for 15 minutes, then lift them out.
Whisk the flour with a little cold broth, stir into the hot broth and simmer for 5 minutes until thickened.
Stir in the cream, capers and lemon juice and season.
Return the meatballs to the sauce to warm through and serve with rice.

How to make it lighter

Replace half of the cream with extra broth for a lighter sauce.
Serve with a smaller portion of rice and a side of beetroot or salad.
Three meatballs with sauce make a satisfying portion.

History

The dish is named after Königsberg, the former capital of East Prussia (today Kaliningrad, Russia). It became a classic of German home cooking and is still widely served in Berlin and eastern Germany.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →