Königsberger Klopse

Königsberger Klopse (German Veal Meatballs in Caper Cream Sauce)

Classic East Prussian meatballs made from seasoned veal and soaked bread, gently poached and served in a light roux-thickened cream sauce sharpened with brined capers and a generous squeeze of lemon.

Prep

25 min

Cook

30 min

Total

55 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •100 g (3½ oz) stale white bread (crusts removed), a day-old Brötchen or baguette works well
• •150 ml (⅔ cup) whole milk
• •500 g (1 lb 2 oz) ground veal, traditionally a mix of veal and pork; 100% veal is fine for a lighter version
• •1 whole small onion, very finely grated
• •2 whole eggs
• •60 g (½ cup) fine dry breadcrumbs, only if the mix needs binding
• •1 tsp salt
• •ground white pepper, ½, white pepper is traditional
• •grated nutmeg, ¼
• •1 litre (4 cups) chicken or veal stock, for poaching, low-sodium so you can season the sauce
• •2 whole bay leaves
• •6 whole whole black peppercorns
• •40 g (3 tbsp) unsalted butter
• •40 g (⅓ cup) all-purpose flour
• •500 ml (2 cups) hot poaching liquid (reserved), skimmed of foam
• •125 ml (½ cup) heavy cream (Schlagsahne)
• •3 tbsp small capers, drained and roughly chopped, plus 1 tbsp of their brine for the sauce
• •1 whole lemon, juiced and a little zest, fresh only
• •1 tbsp chopped fresh parsley, to finish

Steps

1. 1 Tear the bread into small pieces, place in a bowl, pour over the milk and let soak for 10 minutes. Squeeze out excess milk and discard the liquid.
2. 2 In a large bowl, combine the soaked bread, ground veal, grated onion, eggs, salt, white pepper and nutmeg. Mix gently with your hands just until uniform; do not overwork or the meatballs will be tough. If the mixture feels loose, fold in the breadcrumbs.
3. 3 Wet your hands and roll the mixture into 12 equal balls, about 60 g / 2 oz each, pressing firmly so they hold together but keeping them tender.
4. 4 Bring the stock to a bare simmer in a wide pot with the bay leaves and peppercorns. Lower the meatballs in carefully; the liquid should just cover them. Hold at a gentle simmer (not a boil) for 12–14 minutes. The meatballs are done when they are firm to the touch and register 72°C / 162°F on an instant-read thermometer at the centre. Lift them out with a slotted spoon and keep warm.
5. 5 Strain the poaching liquid through a fine sieve and skim off any foam; measure out 500 ml / 2 cups and keep it hot.
6. 6 For the sauce, melt the butter in a saucepan over medium heat, sprinkle in the flour and cook, whisking, for 1½–2 minutes until pale blonde and nutty.
7. 7 Whisk the hot stock into the roux a little at a time, bringing it back to a simmer between additions so the sauce stays smooth. Simmer 3–4 minutes to cook out the flour.
8. 8 Stir in the cream, chopped capers and their brine, and the lemon juice. Taste and adjust salt. The sauce should be bright and lightly tangy; add more lemon if needed.
9. 9 Slide the meatballs into the sauce and warm through gently for 2 minutes. Finish with a pinch of lemon zest and the parsley.
10. 10 Serve in deep plates with a generous spoonful of sauce, traditionally alongside boiled new potatoes, Kartoffeln, or boiled rice, and a small dish of beet salad (Rote Bete).