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German Königsberger Klopse (Tender Poached Veal Meatballs in Creamy Caper Lemon Sauce)
The legendary East Prussian royal dish: tender, melt-in-the-mouth poached meatballs made from finely minced veal, nestled in a velvety white cream velouté laced with briny capers and lemon.
Prep
20 min
Cook
25 min
Total
45 min
Ingredients
4servings
- Yellow onion, finely minced1 piece
- Large egg1 piece
- Flour for sauce and soaked bread roll3 tbsp
- Butter40 g
- Heavy cream or sour cream100 ml
- Fresh lemon juice1.5 tbsp
- Broth or water800 ml
- Salt1 tsp
Preparation Steps
1
Mix 500 g ground veal with minced onion, egg, 1 soaked and squeezed bread roll, and salt. Shape into smooth golf-ball sized meatballs.
7 min timer
2
Heat broth with a bay leaf to a gentle simmer. Poach meatballs on low heat for 12-15 minutes until cooked through; remove and reserve broth.
15 min timer
3
Melt butter in saucepan, stir in flour for 1 minute, then gradually whisk in 500 ml reserved poaching broth until smooth and thickened.
5 min timer
4
Whisk cream, lemon juice, and 3 tbsp drained capers into the sauce. Add meatballs back in to warm through, and serve with boiled potatoes and pickled beets.
3 min timer
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Provenance & Public Domain Audit
Source: European Gastronomic Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & European Culinary Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
