Königsberger Klopse (Meatballs in Caper Sauce)
East Prussian meatballs in creamy caper sauce
By RecipesQueen Kitchen • June 11, 2026
Tender veal and pork meatballs poached in a savory broth, then smothered in a silky white sauce studded with briny capers. Named after the city of Königsberg (now Kaliningrad), this elegant yet homey dish is one of Germany's most cherished classics.
Ingredients
- 1 lb ground veal and pork mix
- 2 bread rolls, soaked in milk
- 1 egg
- 1 anchovy fillet, minced
- 4 cups beef or vegetable broth
- 2 tbsp butter
- 2 tbsp flour
- 3 tbsp capers
- 1 egg yolk
- 2 tbsp lemon juice
Instructions
- 1
Mix ground meat, squeezed bread rolls, egg, minced anchovy, salt, and pepper. Form into golf ball-sized meatballs.
- 2
Bring broth to a gentle simmer. Poach meatballs for 15-20 minutes until cooked through. Remove and keep warm.
- 3
Make a roux with butter and flour. Gradually whisk in 2 cups of the poaching broth until smooth.
- 4
Add capers. Temper egg yolk with a little hot sauce, then stir in along with lemon juice. Do not boil.
- 5
Return meatballs to the sauce and serve with boiled potatoes or rice.
