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Classic German Königsberger Klopse (Tender Veal Meatballs in Silky Lemon-Caper Cream Sauce)
The historic pride of East Prussian cuisine: exceptionally tender poached veal and pork meatballs flavored with anchovy and lemon zest, bathed in a velvety caper cream sauce.
Prep
25 min
Cook
25 min
Total
50 min
Ingredients
servings
4
- Minced veal and pork mixture500 g
- Stale bread roll, soaked in milk and squeezed1 pc
- Anchovy fillet, minced fine2 pc
- Egg1 pc
- Clear beef or veal broth800 ml
- Butter30 g
- All-purpose flour30 g
- Heavy whipping cream100 ml
- Capers, drained3 tbsp
- Fresh lemon juice2 tbsp
- Salt1 tsp
Preparation Steps
1
Knead minced meat with soaked bread, egg, minced anchovy, salt, and pepper. Shape into smooth golf-ball sized meatballs.
10 min timer
2
Bring beef broth to a gentle simmer. Lower meatballs into broth and poach for 12-15 minutes until cooked through. Remove with a slotted spoon to a warm dish.
15 min timer
3
Melt butter in a saucepan, whisk in flour for 1 minute, then gradually whisk in 500 ml of the poaching broth. Stir in cream, capers, and lemon juice. Return meatballs to sauce to warm through for 2 minutes and serve with boiled potatoes.
8 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
410
Protein
31g
Carbohydrates
14g
Fat
26g
Allergens
GlutenMilkEggsFish
*estimated values per serving
Provenance & Public Domain Audit
Source: European Gastronomic Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & European Culinary Traditions Archive)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
