Königsberger Klopse
Named for the former East Prussian city of Königsberg, this dish remains popular across Germany despite the city no longer existing under that name.
Tender veal and pork meatballs poached gently in broth, served in a creamy caper sauce — a classic North German comfort dish with East Prussian roots.
Ingredients
Method
Mix mince, soaked bread and egg into a smooth mixture. Shape into balls.
Poach meatballs gently in simmering stock for 15-18 minutes until cooked through. Reserve the stock.
Make a roux, whisk in the reserved stock and cream to form a smooth sauce.
Stir in capers, return meatballs to the sauce, and warm through before serving with boiled potatoes.
Poach the meatballs gently — a rolling boil will cause them to break apart.
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