Quick Königsberger Klopse (German Meatballs in Caper Sauce)
A speedy, simplified weeknight version of the classic East Prussian dish featuring tender, gently poached beef and pork meatballs smothered in a velvety, tangy lemon-caper cream sauce.
Ingredients
- •0.5 lb Ground beef (80/20) (lean ground beef works well)
- •0.5 lb Ground pork (or use all beef or veal)
- •0.5 cup Panko breadcrumbs (for a light, tender texture)
- •0.25 cup Whole milk (to hydrate the breadcrumbs)
- •1 piece Egg (lightly beaten)
- •0.25 cup Yellow onion (grated finely so it cooks quickly)
- •1 tsp Anchovy paste (traditional essential for savory depth without tasting fishy)
- •0.25 tsp Ground nutmeg (freshly grated preferred)
- •0.25 tsp Ground white pepper (or finely ground black pepper)
- •1 tsp Salt (divided)
- •3 cup Beef or vegetable broth (low-sodium)
- •1 piece Bay leaf (dried)
- •3 tbsp Unsalted butter (for roux)
- •3 tbsp All-purpose flour (for roux)
- •0.5 cup Heavy cream (at room temperature)
- •3 tbsp Nonpareil capers (drained, plus 1 tbsp brine reserved)
- •1.5 tbsp Fresh lemon juice (freshly squeezed)
- •2 tbsp Fresh flat-leaf parsley (finely chopped, for garnish)
Instructions
- 1.
In a medium mixing bowl, stir together panko breadcrumbs and milk; let sit for 1 minute to soften. Add ground beef, ground pork, beaten egg, grated onion, anchovy paste, nutmeg, white pepper, and 1/2 teaspoon salt. Gently combine using your hands or a fork just until mixed (do not overwork).
Time: 5 min - 2.
Shape the mixture into 12 to 16 equal meatballs (about golf-ball size for fast cooking).
Time: 5 min - 3.
In a wide skillet or Dutch oven, bring broth, bay leaf, and remaining 1/2 teaspoon salt to a gentle simmer over medium heat. Carefully drop the meatballs into the liquid in a single layer. Reduce heat to medium-low, cover, and gently poach until cooked through (internal temperature 160°F / 71°C).
Time: 8 min - 4.
Use a slotted spoon to transfer meatballs to a warm plate and set aside. Strain and measure out 1 1/2 cups of the poaching broth (discard remaining broth and bay leaf, or save for another use).
Time: 2 min - 5.
Wipe out the skillet and place over medium heat. Melt butter, then whisk in flour to form a smooth paste; cook for 1 minute without browning. Gradually whisk in the 1 1/2 cups reserved hot poaching broth, whisking constantly to prevent lumps. Simmer until smooth and slightly thickened, about 2 minutes.
Time: 3 min - 6.
Whisk in heavy cream, capers, reserved caper brine, and lemon juice. Return the meatballs and any resting juices back into the skillet. Simmer gently for 1-2 minutes until everything is warmed through and coated in the glossy sauce. Taste and adjust seasoning with extra lemon juice or salt if needed.
Time: 2 min - 7.
Garnish with freshly chopped parsley and serve warm.
Time: 1 min
Tips
- 💡Grating the onion directly on a box grater ensures it releases moisture and cooks through completely in the short poaching time.
- 💡Traditional accompaniments include boiled baby yellow potatoes tossed with butter and dill, or warm buttered spaetzle and pickled red beets.
- 💡Crockpot entertaining tip: Once cooked, transfer the meatballs and sauce into your crockpot on the 'Warm' setting to keep them perfectly silky for dinner parties or family buffets.
Recipe from TheCookbook.ai
Created by Anonymous