Traditional Königsberger Klopse (German Meatballs in Caper Sauce)

• •0.8 lb ground beef (lean (or ground veal for traditional flavor))
• •0.8 lb ground pork
• •1 piece stale white bread roll (crusts removed, torn into chunks)
• •0.5 cup whole milk (warmed, for soaking bread)
• •1 piece yellow onion (finely minced)
• •1 piece egg (lightly beaten)
• •1 tsp anchovy paste (or 2 oil-packed anchovy fillets, minced finely (essential for authentic umami))
• •0.3 tsp ground nutmeg (freshly grated preferred)
• •1 tsp salt (plus more to taste)
• •0.5 tsp white pepper (or freshly ground black pepper)
• •4 cup beef or vegetable broth (low-sodium)
• •2 piece bay leaf
• •4 piece whole allspice berries
• •3 tbsp unsalted butter
• •3 tbsp all-purpose flour
• •0.5 cup heavy cream
• •3 tbsp non-pareil capers (drained, reserve 1 tbsp brine)
• •1.5 tbsp lemon juice (freshly squeezed)
• •2 tbsp fresh flat-leaf parsley (finely chopped, for garnish)

Instructions

1. 1

   Place torn bread pieces in a shallow bowl and pour warm milk over them; let soak for 5-10 minutes until softened, then squeeze out excess milk with your hands.

2. 2

   In a large mixing bowl, combine the squeezed bread, ground beef, ground pork, minced onion, beaten egg, anchovy paste, ground nutmeg, salt, and pepper. Gently mix with hands until thoroughly combined, being careful not to overwork the meat.

3. 3

   Shape the mixture into 12-14 golf-ball-sized meatballs using wet hands to keep the surfaces smooth.

4. 4

   In a wide pot or Dutch oven, bring the broth, bay leaves, and allspice berries to a gentle simmer over medium heat. Do not let it boil vigorously.

5. 5

   Carefully lower the meatballs into the simmering broth. Cover and gently poach on low heat for 12 to 15 minutes, or until the meatballs are cooked through (internal temperature reaches 160°F / 71°C).

6. 6

   Transfer meatballs with a slotted spoon to a warm plate and cover with foil. Strain the poaching broth through a fine-mesh sieve into a measuring cup, discarding the bay leaves and allspice berries. Reserve 2 cups of the strained broth.

7. 7

   Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes until bubbly and pale golden to form a smooth roux.

8. 8

   Gradually whisk the 2 cups of warm reserved broth into the roux, pouring slowly to prevent lumps. Bring to a gentle simmer and cook for 3 to 4 minutes until the sauce thickens and coats the back of a spoon.

9. 9

   Stir in the heavy cream, drained capers, reserved caper brine, and fresh lemon juice. Season with additional salt and white pepper to taste.

10. 10

    Gently add the poached meatballs into the warm sauce, stirring gently to coat, and simmer for 2 minutes to warm through. Garnish with chopped parsley and serve immediately.

Chef's Tips

• 💡Crockpot Method: Place formed meatballs directly into your slow cooker with 2 cups of seasoned broth, bay leaves, and allspice. Cook on LOW for 3 to 4 hours until tender. Strain broth to prepare the sauce on the stovetop as directed, then stir meatballs back in.
• 💡Do not skip the anchovy paste! It melts completely into the meat and gives the meatballs their classic savory depth without tasting fishy.
• 💡Be sure to gently poach the meatballs rather than boil them; rapid boiling can cause delicate Klopse to break apart.
• 💡Serve traditionally alongside boiled salt potatoes (Salzkartoffeln) and pickled red beet salad for an authentic German feast.