Authentic Königsberger Klopse

4 people

1 hr

German meatballs in a creamy caper and anchovy sauce, simmered in broth and finished with lemon and cream.

prepSoak 2 crusty rolls in warm water 15 min, squeeze dry in colander
2 crusty rolls (stale, soaked & squeezed dry)		Mix meatball ingredients, season	Add meatballs, simmer 15–20 min until cooked	Pour sauce over meatballs, garnish with parsley
1 tbsp butter (for frying onion)	Fry onion until translucent
1 onion (finely chopped)
250 g ground beef
250 g ground pork
1 egg
3 tbsp bread crumbs
2 tsp lemon peel
3 anchovies (optional, finely chopped)
1 tsp marjoram
1 litre beef broth/stock	Simmer broth with bay leaf, allspice & onion
1 bay leaf
1/2 tsp all spice
1 onion (quartered)
3 tbsp butter (for sauce)	Make roux with butter & flour	Whisk in broth, simmer 5 min	Stir in cream, capers, lemon juice & sugar
2 tbsp flour
350 ml reserved meatball broth
150 ml cream
3 tbsp capers (drained)
2 tsp lemon juice
1 pinch sugar
3 tbsp parsley (finely chopped)

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