📝 About This Recipe
Hailing from the historic city of Königsberg, these silky, melt-in-your-mouth meatballs are a crown jewel of German heritage cooking. The dish features tender veal and pork spheres simmered in a fragrant broth, finished with a luxurious, velvety white sauce spiked with tangy capers and a hint of lemon. It is a sophisticated balance of savory, salty, and sour flavors that has comforted generations of families.
🥗 Ingredients
For the Meatballs (Klopse)
- 300 grams Ground Veal (finely ground; can substitute with all beef)
- 300 grams Ground Pork (high quality)
- 1 piece Stale Kaiser Roll (soaked in warm milk and squeezed dry)
- 1 large Egg (at room temperature)
- 1 Yellow Onion (very finely minced)
- 2-3 pieces Anchovy Fillets (finely mashed into a paste; essential for authentic depth)
- 1 teaspoon Salt and White Pepper (to taste)
For the Poaching Liquid
- 1.5 liters Beef or Vegetable Broth (high quality)
- 2 pieces Bay Leaves
- 4-5 pieces Allspice Berries (whole)
- 1 teaspoon Peppercorns (whole black peppercorns)
For the Velouté Sauce
- 3 tablespoons Unsalted Butter
- 3 tablespoons All-purpose Flour
- 100 ml Heavy Cream
- 3-4 tablespoons Non-pareil Capers (drained, plus 1 tsp of their brine)
- 1-2 tablespoons Lemon Juice (freshly squeezed)
- 1 Egg Yolk (optional, for extra richness)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
-
1
Start by soaking the stale roll in warm milk for about 10 minutes. Once soft, squeeze out as much liquid as possible and tear it into small pieces.
-
2
In a large mixing bowl, combine the ground veal, ground pork, minced onion, mashed anchovies, egg, and the soaked bread. The anchovy paste is the 'secret' ingredient—it won't taste fishy, but adds incredible umami.
-
3
Season the meat mixture with salt and white pepper. Knead thoroughly with your hands until the mixture is smooth and slightly tacky; this ensures the meatballs won't fall apart.
-
4
With dampened hands, shape the mixture into 12-15 even-sized meatballs, roughly the size of a golf ball. Set them aside on a plate.
-
5
In a large pot, bring the broth, bay leaves, allspice, and peppercorns to a gentle simmer. Do not let it reach a rolling boil, as this can toughen the meat.
-
6
Carefully lower the meatballs into the simmering broth. Poach them for 15-20 minutes. They are done when they float to the surface and are cooked through.
-
7
Using a slotted spoon, remove the meatballs and place them in a warm bowl. Strain the poaching broth through a fine-mesh sieve and reserve 500ml (about 2 cups) for the sauce.
-
8
In a clean saucepan over medium heat, melt the butter. Whisk in the flour to create a roux and cook for 1-2 minutes until blond and fragrant, but not browned.
-
9
Gradually whisk in the reserved 500ml of poaching broth, a ladle at a time, to avoid lumps. Simmer for 5 minutes until the sauce thickens and the floury taste is gone.
-
10
Stir in the heavy cream and the capers. Add the lemon juice and a teaspoon of caper brine. Taste and adjust seasoning with salt and pepper.
-
11
Optional: For a truly professional finish (legieren), whisk an egg yolk with a splash of cream and temper it by adding a little hot sauce to the yolk, then stir the mixture back into the pot. Do not boil after adding the yolk!
-
12
Return the meatballs to the sauce and let them warm through for 2-3 minutes. Garnish with fresh parsley and serve immediately.
💡 Chef's Tips
Do not skip the anchovies; they provide the authentic 'Königsberg' profile and melt into the meat. Use white pepper instead of black pepper to keep the white sauce looking pristine and elegant. When poaching, ensure the liquid is just barely shimmering; boiling will make the meatballs rubbery. If the sauce is too thick, thin it with a little more poaching broth; if too thin, simmer it for a few more minutes before adding the cream. For the best texture, use a mix of veal and pork; veal provides the tenderness while pork provides the necessary fat.
🍽️ Serving Suggestions
Serve traditionally over a bed of buttery boiled potatoes (Salzkartoffeln) tossed with parsley. A side of pickled beets (Rote Bete) is the classic accompaniment, providing a sweet-earthy contrast. Pair with a crisp, dry German Riesling or a cold Pilsner to cut through the creamy sauce. A simple green salad with a light vinaigrette helps refresh the palate between bites.