Delicious Königsberger Klopse Recipe: Step-by-step Guide to Authentic German Meatballs

Originating from the city of Königsberg (now Kaliningrad), Königsberger Klopse is a traditional German dish that has been loved by generations. These mouth-watering meatballs in a creamy, tangy sauce offer a satisfying blend of flavors that will transport you right to the heart of Germany. The dish is named after the city where it was first created and has now become a staple in German cuisine. Perfect for a comforting dinner, Königsberger Klopse is a flavor-packed dish that never fails to please.

Ingredients:

500g ground veal (alternatively, you can use a mix of pork and beef)
1 onion, finely chopped
2 slices of day-old bread, soaked in milk
2 eggs
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground nutmeg
1 litre beef broth
2 tablespoons butter
2 tablespoons flour
2 tablespoons capers
1 lemon, juiced
200ml cream

Preparation:

Prepare the Klopse: First, in a large bowl, mix the ground meat, chopped onion, soaked bread, eggs, salt, pepper, and nutmeg. Once all the ingredients are well combined, form into small balls approximately the size of a golf ball.
Cook the Klopse: In a large pot, bring the beef broth to a simmer over medium heat. Add the meatballs, being careful not to crowd the pot. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the meatballs are cooked through.
Prepare the Sauce: While the Klopse are cooking, make the sauce. In another pot, melt the butter over medium heat. Gradually whisk in the flour to form a roux. Once the roux is golden brown, slowly whisk in 500ml of the beef broth from the meatballs. Bring the sauce to a simmer, then add the capers, lemon juice, and cream. Keep the sauce warm until the Klopse are ready.
Serve and Garnish: Once the Klopse are cooked, carefully remove them from the broth using a slotted spoon and place them in the sauce. Stir gently to coat the Klopse in the sauce. Serve hot, with a garnish of fresh parsley and some boiled potatoes or rice on the side.

Tip:

For an even richer flavor, allow the Klopse to rest in the sauce for a few hours before serving. This allows the meatballs to soak up more of the delicious sauce. And remember, this dish always tastes better the next day!