Königsberger Klopse in Lemony Caper Cream Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 250 g ground veal + 250 g ground pork (1.1 lb total)
• 2 slices day-old white bread (about 60 g), 100 ml milk (1/2 cup)
• 1 small onion (100 g), 1 large egg, 1 tsp Dijon, 1/2 tsp salt, 1/4 tsp white pepper, 1/4 tsp ground allspice (optional: 2 anchovy fillets)
• Poaching broth: 1.5 L water (6 cups), 1 small onion, 1 small carrot, 2 bay leaves, 6 allspice berries, 8 peppercorns, 1 tsp kosher salt, 1 tbsp white wine vinegar or lemon juice
• Sauce: 2 tbsp butter, 2 tbsp flour, 400 ml strained broth (1 2/3 cups), 200 ml heavy cream (3/4 cup + 1 tbsp), 2–3 tbsp capers, 1–2 tbsp lemon juice, 1/2 tsp zest, pinch sugar, salt, white pepper
• Potatoes: 900 g waxy potatoes (2 lb), 2 tbsp butter, 2–3 tbsp hot milk or cooking water, salt
• Garnish: 2 tbsp chopped parsley, lemon wedges

Do This

• 1. Soak bread in milk 5 minutes; squeeze dry. Sweat minced onion until translucent; cool.
• 2. Mix meats, soaked bread, egg, Dijon, cooled onion, salt, white pepper, allspice (and anchovy, optional). Form 14–16 golf-ball meatballs; chill 15 minutes.
• 3. Simmer broth (water, onion, carrot, bay, allspice berries, peppercorns, salt, vinegar) 10 minutes to infuse.
• 4. Poach meatballs at a bare simmer (82–88°C / 180–190°F) 12–15 minutes; internal temp 71°C / 160°F. Strain and reserve 400 ml broth.
• 5. Boil potatoes in salted water 12–15 minutes until tender. Drain; toss with butter and a splash of hot milk/water; season.
• 6. Make sauce: Cook butter + flour 2 minutes; whisk in hot broth. Simmer 4–5 minutes; add cream, capers, lemon juice/zest; season. Warm meatballs in sauce 2–3 minutes. Serve over potatoes with parsley.

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Why You’ll Love This Recipe

• Classic German comfort: tender veal–pork meatballs in a silky lemon-caper cream sauce.
• Gentle poaching and a light roux keep the meatballs succulent and the sauce ultra-smooth.
• Weeknight-friendly steps with make-ahead options for stress-free entertaining.
• Bright, balanced flavors: bay and allspice perfume the broth; lemon and capers add lift.

Grocery List

• Produce: 2 onions, 1 carrot, 1 lemon, 900 g waxy potatoes, fresh parsley
• Dairy: Milk, heavy cream, unsalted butter, 1 egg
• Pantry: Ground veal, ground pork, day-old white bread, Dijon mustard, capers, bay leaves, whole allspice, peppercorns, kosher salt, white pepper, all-purpose flour, white wine vinegar (or extra lemon)

Full Ingredients

For the Meatballs (Klopse)

• 250 g ground veal (9 oz)
• 250 g ground pork (9 oz)
• 2 slices day-old white bread (about 60 g), crusts removed
• 100 ml whole milk (1/2 cup)
• 1 small onion (100 g), finely minced
• 1 tbsp unsalted butter (to sweat onion)
• 1 large egg
• 1 tsp Dijon mustard
• 1/2 tsp fine salt
• 1/4 tsp ground white pepper
• 1/4 tsp ground allspice
• 2 anchovy fillets, minced (optional but traditional)

For the Poaching Broth

• 1.5 L water (6 cups)
• 1 small onion, halved
• 1 small carrot, sliced
• 2 bay leaves
• 6 whole allspice berries
• 8 black peppercorns
• 1 tsp kosher salt
• 1 tbsp white wine vinegar or 1 tbsp lemon juice

For the Lemon–Caper Cream Sauce

• 2 tbsp unsalted butter (28 g)
• 2 tbsp all-purpose flour (16 g)
• 400 ml strained poaching broth (1 2/3 cups), hot
• 200 ml heavy cream (3/4 cup + 1 tbsp)
• 2–3 tbsp small capers, drained (20–30 g)
• 1–2 tbsp fresh lemon juice, to taste
• 1/2 tsp finely grated lemon zest
• Pinch of sugar (optional, for balance)
• Fine salt and ground white pepper, to taste

For the Buttered Potatoes

• 900 g waxy potatoes (Yukon Gold or similar), peeled and cut into 3–4 cm chunks (2 lb)
• 2 tbsp unsalted butter (28 g)
• 2–3 tbsp hot milk or a splash of potato cooking water
• Kosher salt, to taste

For Serving

• 2 tbsp finely chopped fresh parsley
• Lemon wedges (optional)

Step-by-Step Instructions

Step 1: Soften bread and sweat the onion

Tear the bread into pieces and soak in the milk for 5 minutes. Meanwhile, melt 1 tbsp butter in a small skillet over medium heat. Add the finely minced onion with a pinch of salt and cook 4–5 minutes until translucent and sweet, not browned. Cool to room temperature. Squeeze the soaked bread gently to remove excess milk.

Step 2: Mix and shape the klopse

In a large bowl, combine veal, pork, squeezed bread, cooled onion, egg, Dijon, salt, white pepper, ground allspice, and anchovy (if using). Mix with a fork or your fingers just until evenly combined—avoid overmixing. With wet hands, shape into 14–16 meatballs (about golf-ball size, 35–40 g each). Arrange on a tray, cover, and chill 15 minutes to firm up.

Step 3: Build the aromatic poaching broth

In a wide pot or deep sauté pan, combine the water, halved onion, sliced carrot, bay leaves, allspice berries, peppercorns, kosher salt, and vinegar or lemon juice. Bring to a gentle simmer over medium heat. Let it bubble softly for 10 minutes to infuse. Keep the liquid at 82–88°C (180–190°F)—barely trembling, not boiling.

Step 4: Poach the meatballs gently

Slide the chilled meatballs into the barely simmering broth in a single layer. Maintain 82–88°C (180–190°F) and cook 12–15 minutes, occasionally nudging to prevent sticking. They are done when just firm and the center temp reaches 71°C (160°F). Transfer meatballs to a warm plate. Strain the broth; measure 400 ml (1 2/3 cups) for the sauce and keep it hot.

Step 5: Boil and butter the potatoes

While the meatballs poach, cover potatoes with cold salted water by 2.5 cm (1 inch). Bring to a boil and cook 12–15 minutes until tender. Drain well, then return to the hot pot. Add 2 tbsp butter and 2–3 tbsp hot milk or a splash of cooking water. Toss to coat until glossy; season to taste. Cover to keep warm.

Step 6: Make the lemon–caper cream sauce

In a medium saucepan, melt 2 tbsp butter over medium heat. Stir in flour and cook 2 minutes, whisking, to form a pale blond roux. Gradually whisk in the hot strained broth until smooth. Simmer 4–5 minutes until slightly thickened and glossy. Add heavy cream, capers, lemon zest, and 1 tbsp lemon juice. Season with salt, white pepper, and a pinch of sugar if needed. Adjust lemon to taste.

Step 7: Finish the klopse in the sauce

Slip the meatballs into the sauce and warm gently for 2–3 minutes—do not boil. If the sauce tightens too much, thin with a splash of hot broth or water. Taste and adjust seasoning.

Step 8: Plate and garnish

Spoon buttered potatoes onto warm plates. Nestle the meatballs on top and ladle over the caper-cream sauce. Shower with chopped parsley and add lemon wedges on the side for extra brightness.

Pro Tips

• Keep the poach gentle. A bare simmer prevents the meatballs from tightening and keeps the sauce pale and elegant.
• Weigh the bread. About 60 g soaked and squeezed gives ideal tenderness without making the mixture loose.
• Chill before poaching. A brief chill helps the meatballs hold shape in the broth.
• Use white pepper for a traditional look and subtle heat; black pepper specks the sauce.
• Balance the acid. Add lemon in small amounts at the end; caper brine can replace some salt.

Variations

• All Pork: Use 500 g (1.1 lb) pork. Slightly richer; keep the poach extra gentle.
• Gluten-Free: Swap bread for 35 g gluten-free breadcrumbs; use a gluten-free flour blend for the roux.
• Lighter Sauce: Use half-and-half instead of cream and thicken with 1 tsp cornstarch slurry at the end.

Storage & Make-Ahead

Poach the meatballs up to 2 days ahead and store submerged in their strained broth in the refrigerator. Reheat gently in the broth until warm, then proceed with the sauce. The finished cream sauce keeps 3 days refrigerated; reheat gently without boiling, adding a splash of broth or water to loosen. Leftovers (meatballs with sauce) keep 3 days chilled. Freeze: Meatballs and strained broth freeze well for up to 2 months; thaw overnight and make a fresh sauce (cream sauces do not freeze well).

Nutrition (per serving)

Approximate: 700 kcal; 29 g protein; 43 g fat; 48 g carbohydrates; 3 g fiber; 6 g sugars; 1200 mg sodium.