A classic German dish, Königsberger Klopse are tender meatballs made with ground veal (or a veal-beef mix), simmered in a flavourful broth, and served in a creamy caper sauce. This comforting recipe is perfect for family dinners and pairs beautifully with steamed rice or boiled potatoes. Ready in about 45 minutes, this dish is a timeless favourite with a zesty and savoury twist.
Key Ingredients for Classic German Meatballs
Key Ingredients for Classic German Meatballs
Here’s what makes Königsberger Klopse so delicious:
- Ground Meat: Traditionally made with veal, but a mix of veal and beef—or even beef and pork—works just as well. For the best flavour and peace of mind, opt for sustainably raised meat.
- Breadcrumbs & Eggs: Panko breadcrumbs are my go-to because they keep the meatballs super light and tender. The eggs help bind everything together perfectly.
- Onions, Parsley & Lemon Zest: These simple, fresh ingredients add brightness and elevate the flavour of the meatballs.
- Anchovies: The secret ingredient that makes all the difference. Anchovies add a subtle umami flavour and give the meatballs their classic, unmistakable taste.
- Dijon Mustard: Adds a mild tang and depth of flavour to the meatballs, perfectly complementing the richness of the sauce.
- Capers: The tangy pop of capers is what makes this dish truly stand out. They give the sauce its signature bold, briny flavour.
- Crème Fraîche: This is the magic ingredient for a rich and silky sauce. If you prefer, you can swap it for heavy cream—just use a little more and don’t forget an extra squeeze of lemon for that tangy kick.
How to Make Königsberger Klopse in 3 Easy Steps
- Mix the Meatballs: Start by sautéing onions until soft, then mix them with ground meat, breadcrumbs, eggs, and seasonings. The mixture will feel a little wet at first, but trust me, it’ll come together. Roll into 5 cm meatballs.
- Simmer to Perfection: Gently simmer the meatballs in salted water for 10-12 minutes—don’t let it boil! When they float, they’re done. Scoop them out and keep them warm.
- Make That Creamy Sauce: Whisk up a velvety sauce with sautéed onions, broth, capers, crème fraîche, and a squeeze of lemon. Pop the meatballs in for a quick simmer, and you’re ready to serve.
It’s cozy, it’s classic, and it’s perfect for dinner tonight!
Why You’ll Love This Classic German Meatballs Recipe
Königsberger Klopse is one of those recipes that instantly transports you to your grandmother’s kitchen, filling the air with comfort and love. Tender, flavourful meatballs in a creamy, tangy caper sauce—what’s not to love? This dish is simple enough for a weeknight dinner but special enough to serve to guests.
- Classic Comfort Food: Hearty, satisfying, and packed with bold, delicious flavours.
- Easy to Make: No fancy techniques here—just straightforward steps and everyday ingredients.
- Family-Friendly: Even picky eaters love these tender meatballs.
- Versatile Pairings: Serve with rice, buttery potatoes, or even egg noodles.
- Perfect for Meal Prep: The leftovers reheat beautifully, making it an ideal make-ahead meal.
If you’re craving hearty, traditional comfort food, these dishes are a must-try! Lentils with Spätzle is a southern German classic that’s both simple and satisfying. Jägerschnitzel features tender veal or pork cutlets smothered in a rich, savoury mushroom sauce. Both are cozy, flavourful, and guaranteed to bring a little comfort to your table.
German Meatballs (Königsberger Klopse)
Königsberger Klopse, a classic German dish features tender meatballs simmered and served in a creamy caper sauce. Perfect for cozy, hearty meals!
Ingredients
For the Meatballs:
- 2 small yellow onion finely chopped (125 g)
- 2 tablespoons unsalted butter
- 1 teaspoon sea salt
- 700 g ground veal or mix of veal and beef
- 2/3 cup 30 grams panko breadcrumbs
- 5 anchovies mashed with a fork (2 teaspoons anchovy paste)
- 1 teaspoon Dijon mustard
- Finely grated zest of 1 organic lemon
- 3 tablespoons finely chopped parsley
- 2 tablespoons finely chopped chives optional
- Freshly ground black pepper to taste
- 2 eggs
For the Sauce:
- 500 ml beef broth or stock/fond
- 3 tablespoons unsalted butter
- 1 small yellow onion finely chopped
- 3 tablespoons flour
- 2 tablespoons capers
- 2 tablespoons chopped parsley
- 2 tablespoons crème fraîche or more
- Sea salt and black pepper to taste
- Squeeze of lemon juice to taste
Method
Prepare the Meatballs:
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In a medium skillet, heat the butter and cook the onion until soft and translucent. Stir in the salt and set aside to cool.
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In a large bowl, combine the ground veal, panko breadcrumbs, anchovy paste, Worcestershire sauce, lemon zest, chopped parsley, chives, pepper, and eggs. Add the sautéed onions and use your hands to thoroughly combine the ingredients. Try not to overwork the meat; squeeze the meat between your fingers rather than kneading it.
Tip: The meatball mixture may seem moist at first, but as you mix, the panko will absorb the excess moisture, making it easier to shape into meatballs.
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Pinch off a piece of the meat mixture and using your hands roll the mixture into firm 5 cm meatballs (about the size of a golf ball).
Cook the Meatballs:
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In a large pot, bring 2 litres of salted water to a boil. Lower the heat to a gentle simmer and carefully add the meatballs. Simmer for 10–12 minutes, or until the meatballs float to the surface. Remove from the heat and let them rest in the hot water for 5 minutes before removing with a slotted spoon. Cover to keep warm if preparing the sauce afterward.
Tip: Simmer the meatballs gently instead of boiling them vigorously, as a hard boil can cause them to break apart.
Prepare the Sauce:
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In a large deep skillet, melt butter and sauté the chopped onion until translucent. Sprinkle in the flour and cook for 1 minute, stirring constantly to make a roux.
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Gradually whisk in the beef broth (or stock), ensuring no lumps. Simmer until slightly thickened, about 3-5 minutes.
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Stir in the capers, parsley, and crème fraîche. Season with salt, black pepper, and a squeeze of fresh lemon juice for brightness. .
Combine and Serve:
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Gently place the meatballs in the sauce and simmer for 2–3 minutes to meld the flavours.
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Serve over steamed rice or alongside boiled potatoes. Enjoy!
Notes
- Need a quick side? Prepare jasmine rice while the meatballs simmer! Simmer for 12-15 minutes, fluff with a fork, and it’s ready to serve alongside your Königsberger Klopse.
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