Traditional German Meatballs with Caper Sauce - Königsberger Klopse Recipe
German meatballs with caper sauce is a very unusual and easy recipe. Königgsberger Klopse is a staple dish from the North that everybody in Germany knows. Unlike the traditional German meatballs, those small balls are cooked in the broth and served with delicious and creamy sweet-sour sauce with capers.
Soak the bread roll in a cold water for 10 minutes.
Peel and dice the onion.
Squeeze the bread roll to remove excess water.
In a mixing bowl combine meat, bread roll, and onion.
And salt and pepper and correct seasoning.
Add eggs and bread crumbs. Make sure that the mixture is not too sticky.
Form around 36 small balls from the mixture. One ball should be made with 1 tbsp of mixture.
Cook the meatballs
Peel and slice the onion.
Bring the beef broth to boil.
Add sliced onion, bay leaf and allspice to the broth as well as the meatballs. I use my slotted spoon for that. Before I leave them to cook for a while I am making sure that they don't stick to the bottom of the pot by stirring them.
Let them simmer for 10 minutes. Turn off the heat, take out the bay leaf and allspice, and let them rest in the broth for another 10 minutes.
Remove them from the broth and keep them warm in the pot or aluminium foil.
Prepare the sauce
Preheat the sauce-pan to medium heat, add the butter and let it melt.
Add the flour and let it simmer for 3 minutes.
After the flour and butter combined add the broth at once and stir vigorously. Add cream and capers and turn off the heat.
Season the sauce with a bit of lemon juice, sugar, salt and pepper. The sauce should have a sweet and sour taste.
Notes
The German meatballs - Königsberger Klopse go well with hard-boiled potatoes!