Königsberger Klopse, also known as Königsberger meatballs, is a traditional German dish originating from the former city of Königsberg (now Kaliningrad). What makes this recipe distinctive is its creamy white sauce flavored with capers and lemon — a bright contrast to the tender, savory meatballs.

This dish is typically served with boiled potatoes or rice and is known for its delicate balance of richness and acidity.

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Ingredients

For the Meatballs

• 500 g (1 lb) ground beef (or a mix of beef and pork)

• 1 small onion, finely chopped

• 1 slice white bread, soaked in milk and squeezed dry

• 1 egg

• 2 tablespoons fresh parsley, finely chopped

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon Dijon mustard (optional)

• 1 bay leaf

• 4–5 black peppercorns

• 1 liter (4 cups) beef or vegetable broth

For the Classic Caper Sauce

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1 cup cooking liquid from the meatballs

• ½ cup heavy cream

• 2–3 tablespoons capers (drained)

• 1–2 tablespoons lemon juice (to taste)

• Salt and white pepper, to taste

• Optional: 1 egg yolk for added richness

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Instructions

Step 1: Prepare the Meatball Mixture

1. In a large bowl, combine ground meat, chopped onion, soaked bread, egg, parsley, salt, pepper, and mustard.

2. Mix gently until evenly combined. Avoid overmixing to keep the meatballs tender.

3. Shape into small meatballs, about the size of a golf ball.

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Step 2: Poach the Meatballs

1. In a large pot, bring the broth to a gentle simmer.

2. Add bay leaf and peppercorns.

3. Carefully place the meatballs into the simmering liquid.

4. Cook gently (do not boil) for about 15 minutes, until fully cooked.

Remove the meatballs and set aside. Strain and reserve the cooking liquid — this will be used for the sauce.

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Step 3: Make the Caper Sauce

1. In a saucepan, melt butter over medium heat.

2. Stir in flour and cook for 1–2 minutes to create a light roux (do not brown).

3. Gradually whisk in 1 cup of the reserved cooking liquid until smooth.

4. Add cream and simmer gently until slightly thickened.

5. Stir in capers and lemon juice.

6. Season with salt and white pepper.

Optional step: For a richer sauce, whisk egg yolk with a small spoonful of warm sauce, then stir it back into the pot. Do not let the sauce boil after adding the yolk.

Step 4: Combine and Serve

Return the meatballs to the sauce and simmer gently for 5 minutes to allow flavors to blend.

Serve hot with:

• Boiled potatoes

• Steamed rice

• Mashed potatoes

• A side of pickled red cabbage or green beans

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Cooking Tips

• Keep the broth at a gentle simmer; boiling can make meatballs tough.

• Fresh lemon juice enhances the brightness of the sauce.

• Adjust the amount of capers based on preference — they add a distinctive tangy-salty flavor.

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Flavor Profile

Königsberger meatballs are:

• Tender and savory

• Creamy yet light

• Brightened by lemon

• Balanced by briny capers

The combination of mild meatballs and slightly tangy white sauce makes this dish comforting without feeling heavy.

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Final Thoughts

Königsberger Klopse is a classic example of German comfort food with refined flavor balance. The creamy caper sauce gives it a distinctive character that sets it apart from other meatball dishes.

Simple ingredients, careful technique, and balanced seasoning make this traditional recipe both elegant and satisfying.