German Meatballs with Caper Sauce

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“K√∂nigsberger Klopse” or German Meatballs with Caper Sauce are an East Prussian specialty made of cooked meatballs in white sauce with capers. They are named after the former capital K√∂nigsberg and the East Prussian word for “little dumpling”.

In today’s post, I’ll show you a recipe German meatballs with capers, but the capers can also be left out according to taste. Have fun cooking!




Cooked/Baked today: German Meatballs with Caper Sauce
Difficulty: Easy – Medium
Preparation Time: 1 hours
Category: Main Dishes, Recipes with Ground Meat, German Recipes
Our Recipe rating:

German Meatballs with Caper Sauce

German Meatballs with Caper Sauce

Ingredients for 12 Meatballs with Sauce:

…for meatballs:

  • 750 grams ground meat (half beef/half pork)
  • 1 bread roll from the day before + 100 milliliters warm milk
  • 50 grams breadcrumbs
  • 2 eggs
  • 2 anchovy fillets
  • 1 onion
  • 1 heaping tablespoon mustard
  • Salt & pepper

…for cooking water:

  • 2 liters water
  • 200 milliliters white wine
  • 3 – 4 each of cloves, allspice & peppercorns
  • 2 – 3 bay leaves
  • About 1 tablespoon salt

…for caper sauce:

  • 800 milliliters cooking water
  • 100 milliliters cream
  • 40 grams each of butter & flour
  • 1 – 2 heaping tablespoons capers
  • Salt, sugar & pepper

Required kitchen gadgets, helper & preparations:

  • Mixing bowl
  • Large pot for meatballs
  • Small pot or saucepan for sauce
  • Whisk

Instructions:




…for meatballs:

Peel off an onion and chop finely. Pour a bread roll (from the day before) over with 100 milliliters warm milk and allow to soak, then squeeze it out. Put the ground meat together with the bread roll, onions, 2 anchovy fillets, 2 eggs, 1 heaping tablespoon of mustard, 50 grams of breadcrumbs & a good pinch of salt & pepper in a mixing bowl.

Preparing Meatballs

Preparing Meatballs

Then mix everything with your hands until all the ingredients have evenly distributed & form 12 equal sized balls from the mixture. Pour 2 liters of water into a large pot, add 200 milliliters of white wine and add 3 – 4 cloves, allspice & peppercorns, 2 – 3 bay leaves and 1 tablespoon of salt to the water.




Bring the water to a boil and then turn the heat down until it just slightly simmers. Put the shaped meatballs into the water and allow them to simmer for about 15 – 20 minutes. The meatballs are done as soon as they float to the surface.

…for caper sauce:

Skim off 800 milliliters of cooking water from the ready-made meatballs. Next, heat up a saucepan adding 40 grams of butter over low to medium heat. Once the butter has completely melted & begins to foam add 40 grams flour and stir together with a whisk.

Preparing Caper Sauce

Preparing Caper Sauce

Sweat the flour-butter mixture while stirring for approx. 1 minute, then add the skimmed cooking water and stir in with a whisk until free of lumps. Bring the sauce to a boil while stirring and then allow to simmer for about 5 minutes over low to medium heat.




Finally, add 1 – 2 tablespoons of capers, also pour in 100 milliliters of cream and season with a pinch of salt, sugar & pepper. Remove the done sauce from heat and serve it along with the meatballs, possibly with boiled potatoes. Have fun cooking!

Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):

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