Meatballs in White Sauce Recipe - Königsberger Klopse

Meatballs in cream sauce
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    50 mins
Ratings (6)

This recipe for meatballs in white sauce or Königsberger klopse is actually meatballs (klopse) prepared in the style of Königsberg. Until 1946, Königsberg was a city in East Prussia (now Poland) that was once part of Germany  This Prussian specialty is now prepared throughout Germany.

It is flavored with capers and lemon juice and served with potatoes and pickled beets. Note that German ground meat recipes usually are made with a combination of at least two different meats. Most often it is pork and beef, but it may include ground veal or lamb, or sometimes fish.

What You'll Need

  • 2 small, day-old rolls or 2 slices day-old bread
  • 1 tablespoon + 2 tablespoons butter or margarine, divided
  • 2 small onions, 1 chopped fine, 1 quartered
  • 1/2 pound ground pork
  • 1/2 pound ground beef
  • 2 large egg yolks (1 of them is optional)
  • Salt and pepper to taste
  • 4 cups vegetable or beef broth
  • 5 whole peppercorns
  • 4 juniper berries (optional)
  • 1 bay leaf (optional)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 24 capers, drained
  • 2-4 ounces white wine or more broth
  • 1-2 tablespoons lemon juice
  • 2-4 tablespoons sour cream
  • Pinch sugar (optional)

How to Make It

  1. Soak the day-old rolls or bread in water and squeeze almost dry.
  2. Melt 1 tablespoon butter and cook 1 onion, chopped fine, until translucent. Cool slightly.
  3. Place the ground meats in a bowl, add cooked onion, soaked and squeezed rolls or bread broken into pieces, and 1 egg yolk. Add salt and pepper to taste, about 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix everything well by hand or with a spoon until mixture can be formed into round meatballs. Add a few tablespoons of broth, if necessary, to achieve this. Form 10-12 meatballs.
  1. Bring the rest of the broth, with the cracked spices and second onion, quartered, to just under a boil and add the meatballs carefully. Cook until done, about 12 minutes. Remove meatballs and keep warm.
  2. Melt 2 tablespoons butter in a pan and add the flour, making a roux. Little by little, stir about 1 1/2 cups of the strained meatball cooking liquid into the roux, whisking to keep the sauce smooth. Add the capers and white wine, and season the sauce to taste with lemon juice, sour cream and a pinch of sugar. Add the meatballs to the sauce, warm through and serve.
  3. If you wish, add the second egg yolk to bind the sauce further. Warm the sauce after adding, but do not boil, or the egg yolk will curdle. It tastes the same but doesn’t look as appetizing.
     

Tip: Serve with boiled potatoes and pickled beets. Guten Appetit!