Today I show you my Recipe Koenigsberg Meatballs in Caper Sauce. In German we say “Königsberger Klopse”.
We still know the meatballs under the names “Saure Klopse” (sour meatballs), “Kapernklopse” (caper meatballs), “Soßklopse”(meatballs in sauce) and “Kochklopse” (cooked meatballs).
The meatballs in white caper sauce are named after the residence town of Koenigsberg and the East Prussian word for “small dumpling”.
The classic of German cuisine is an evergreen, I will show you how to prepare it step by step today.
The following recipe is taken from my grandmother’s kitchen. For an original experience, please pay attention to the tips for preparing the sauce.
I wish you good luck and a good appetite!
1. Shopping list for Original Koenigsberg cooked Meatballs
An old original recipe describes the preparation of minced meat balls with beef and pork minced meat.
For particularly noble and fine meatballs you use minced meat from veal as a basic ingredient.
Here all ingredients in the overview, if you are standing in the supermarket and looking for it…
- minced meat mixed beef/pork or minced meat of veal
- Rolls or buns
- Garlic (optional)
- Mustard: Dijon mustard or medium hot mustard (optional)
- Beef broth or vegetable broth
- white wine vinegar
- salt and pepper
- cayenne pepper
- peppercorns, pimento, bay laurel
- breadcrumbs or cornflour if the meatballs need more binding
Please always process the minced meat within 24 hours.
Freshly prepared minced meat from the meat counter is better than packaged minced meat.
2. Recipe German Cooked Meatballs with Capersauce
Below you will find a step by step guide with many photos and tips.
- 1 pc bread roll Bread rolls diced
- 50-75 ml milk
- 500 g minced meat mixed half beef, half pork
- 2 pc eggs
- 1 pc onions I like to use shallots
- 1 pc glove of garlic
- 1 tsp sunflower oil
- 1 bunch parsley
- 1 tsp medium hot mustard
- 1/2 tsp salt i prefer to use himalaya salt
- 8 pinches pepper
- 1-2 tbsp breadcrumbs or half amount of cornflour
- 2 pc anchovy fillets
- 750 ml vegetable broth or beef broth
- 1 pc onions
- 2 pc bay leaf
- 2 pc cloves
- 2 pc pimento kernels
- 2 tbsp white wine vinegar
- 1 pc onions
- 50 g Butter
- 1 tbsp flavour
- 80 ml dry white wine
- 100-150 ml cream
- 6 pinches salt i prefer to use himalaya salt
- 6 pinches black pepper
- 6 pinches nutmeg
- 2 pinches Cayenne pepper
- 4 pinches brown sugar
- 1-2 tbsp capers
- 500 g potatoes floury potatoes
- 5 pinches salt i prefer to use himalaya salt
- 5 pinches pepper
- Cook the potatoes with skin in salted water until soft. You can add some caraway seeds and parsley stalks for the taste.
- Prepare and prepare the ingredients as listed above.
- Cut the rolls into small cubes and soak with milk.
- Finely dice the peeled onions and garlic, finely chop the parsley. Make some extra parsley for decoration. Chop the anchovy fillets finely.
- Sweat the onion and garlic cubes in a colourless pan for 3-4 minutes with a little sunflower oil and allow to cool for a few minutes. Put the minced meat, eggs, lemon grater, chopped anchovy fillets, squeezed out rolls and finely chopped parsley in a bowl.
- Prepare the stock to cook the meatballs: Put the onion with bay leaf and clove in a pot, add allspice and white wine vinegar and broth and bring to the boil.
- Bind the minced meat mixture with breadcrumbs or cornflour (gluten-free!).
- Mix the minced meat mixture well and cook a sample dumpling. Remove the boiling stock from the heat. Put the dumpling formed with the moistened hands in the stock and let it draw below the boiling point. My sample ball has not yet set, so I have added more breadcrumbs to the mixture and adjusted the amount of ingredients.
- Portion the remaining minced meatballs with the ice ball cutter. Form round balls with your hands (cold water).
- Cook meatballs at 90 degrees Celsius below the boiling point in the stock until they float.
- Peel the onion and finely dice it. Sweat with butter and prepare a light roux with flour.
- Deglaze the roux with dry white wine so that no lumps form. Pass a little dumpling stock through a fine sieve to the base of the sauce. Bring the sauce to the boil and refine with cream if desired.
- Provide some capers for decoration. Add the remaining capers to the sauce, then season to taste with salt, pepper, nutmeg, sugar and cayenne pepper.
- Check the consistency of the cooked dumplings.
- Peel the hot potatoes and put them on warm plates.
- Arrange the dumplings with the sauce, decorate with freshly cut parsley and fresh capers and serve.
- I prepared the classic sauce with a roux.
- You can also bind the sauce with cornflour, as Alfons Schuhbeck shows in his culinary stories.
- Another way to bind sauces is with cold cream, egg yolk and little starch. Mix the so-called liaison cold and then add to the sauce, heat slowly, do not boil at best!
- Please express the rolls well after soaking.
- Always prepare a sample dumpling, you can then provide even more binding.
- The more breadcrumbs you add to the mixture, the firmer and less fluffy the dumplings will become.
- With a gluten-free diet you can bind with starch, this applies to both the minced meat mass and the sauce.
- The original recipe was probably prepared without mustard. I tried both variations and I like the meatballs with mustard better. Mustard and capers are in perfect harmony!
3. Nutritional Values and Calories Cooked Meatballs with Caper Sauce and Potatoes German Style
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