Koenigsberg Meatballs Recipe, Meatballs in a Caper Sauce with Potatoes

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!

German sour meatballs koenigsberg style with caper sauce.

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
  • milk
  • onions
  • Garlic (optional)
  • parsley
  • Mustard: Dijon mustard or medium hot mustard (optional)
  • eggs
  • lemon
  • Beef broth or vegetable broth
  • white wine vinegar
  • capers
  • butter
  • flour
  • salt and pepper
  • cayenne pepper
  • nutmeg
  • 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.

Sour meatballs with caper sauce and boiled potatoes served with parsley. Please put some raw capers aside for decoration!

2. Recipe German Cooked Meatballs with Capersauce

Below you will find a step by step guide with many photos and tips.

Good luck!

Print Recipe
4.97 from 26 votes
4.97 from 26 votes
Meatballs in Caper Sauce with Potatoes,
Recipe with step by step photo instructions and many tips from Oma´s Kitchen. A recipe by professional chef Thomas Sixt.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Main Courses
Cuisine: German Recipes
Keyword: Gluten Free Recipes
Servings: 4 Portions
Calories: 1596kcal
Author: Thomas Sixt
For the Meat-Balls
  • 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
Fond for cooking the meatballs
  • 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
Caper Sauce
  • 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
Potaoes as Side Dish
  • 500 g potatoes floury potatoes
  • 5 pinches salt i prefer to use himalaya salt
  • 5 pinches pepper
Prepare potatoes
  • Cook the potatoes with skin in salted water until soft. You can add some caraway seeds and parsley stalks for the taste.
Prepare meatballs
  • 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.
Prepare Caper Sauce
  • 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.
arrange the food
  • 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.
Tips for the Sauce:
  • 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!
Tips for tying the Meatballs:
  • 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.
Note on mustard:
  • 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

Nutrition Facts
Meatballs in Caper Sauce with Potatoes,
Amount Per Serving
Calories 1596 Calories from Fat 828
% Daily Value*
Fat 92g142%
Saturated Fat 41g256%
Polyunsaturated Fat 6g
Monounsaturated Fat 33g
Cholesterol 754mg251%
Sodium 5020mg218%
Potassium 2465mg70%
Carbohydrates 77g26%
Fiber 9g38%
Sugar 10g11%
Protein 87g174%
* Percent Daily Values are based on a 2000 calorie diet.

4. Other Interesting Recipes of German Cuisine

Meatloaf filled with egg
Muesli meatballs recipe with cooking video
Swedish meatballs - Koetbullar recipe
Roast beef stewed
Marinated pot roast
Beef roulades
Boeuf a la mode
Beef goulash

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!