German meatballs, or Königsberger Klopse, hold a special place in the heart of traditional German cuisine. Named after the once-proud city of Königsberg, this dish carries a story as rich as its creamy, tangy sauce. Königsberg, now known as Kaliningrad, has changed hands over the centuries and no longer belongs to Germany. But the legacy of its namesake dish remains firmly rooted in kitchens around the world.
What are Königsberger Klopse?
These meatballs stand apart from the Mediterranean-style variations many of us are familiar with. While they share the comforting base of ground meat, Königsberger Klopse are closer to Swedish style meatballs but they elevate the experience with a velvety lemon-caper cream sauce. This distinctive topping adds brightness and tang, perfectly complementing the richness of the meat. Traditionally, they’re served with boiled or mashed potatoes or maybe some noodles, offering the perfect canvas to soak up every drop of the sauce.
If you’re looking for a meal that blends tradition with flavor, German meatballs are an excellent choice. They bring together aromatic spices, fresh herbs, and a touch of old-world charm, making them a standout at any table.
What Makes German Meatballs Unique?
A blend of beef and veal (or pork) creates a tender, flavorful base. Lemon zest and juice bring a hint of brightness, while anchovies and capers lend a savory depth. And let’s not forget the sauce — a luscious cream-based concoction infused with chicken stock, capers, and a squeeze of fresh lemon for good measure.
German Meatballs Ingredients
Meatballs
½ cup (115 g) unsalted butter
1 yellow onion, diced
2 garlic cloves, minced
8 oz (225 g) ground beef
8 oz (225 g) ground veal or pork
1 cup (80 g) panko bread crumbs
1 tbsp finely chopped fresh marjoram
1 tbsp finely chopped fresh curly-leaf parsley
Grated zest and juice of ½ lemon
4 anchovy fillets, finely minced
½ tsp ground allspice
1 tbsp kosher salt
½ tsp freshly ground black pepper
Sauce
1 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups (480 ml) chicken stock (low sodium if store-bought)
1 cup (240 ml) heavy cream
Juice of ½ lemon
1 tbsp brine-cured capers, drained
1 tbsp finely chopped fresh curly-leaf parsley
How to Make Königsberger Klopse
Step 1: Prepare the Meatballs
In a small sauté pan, melt 4 tablespoons of butter over medium heat. Add the onion and garlic, stirring occasionally until the onion turns translucent (about 4 minutes). Remove the pan from heat and let the mixture cool.
In a mixing bowl, combine the ground beef and veal. Add the panko breadcrumbs, onion-garlic mixture, marjoram, parsley, lemon zest and juice, anchovies, allspice, salt, and pepper. Mix thoroughly using your hands or a handheld mixer.
Shape the mixture into golf ball-sized meatballs, yielding about 16 pieces. Place them on a sheet pan and set aside.
Step 2: Cook the Meatballs
In a medium Dutch oven, melt the remaining butter over medium heat. Brown the meatballs in batches, ensuring they develop a golden crust on all sides (about 8 minutes per batch). Transfer them to a paper towel-lined plate using a slotted spoon to drain excess fat.
Step 3: Make the Lemon-Caper Cream Sauce
Drain off the fat from the Dutch oven and return the pot to medium heat. Add the butter, allowing it to melt and coat the bottom of the pan. Sprinkle in the flour and whisk until combined, scraping up any browned bits.
Gradually pour in the chicken stock, heavy cream, and lemon juice, whisking continuously to create a smooth sauce. Bring the mixture to a simmer.
Step 4: Simmer and Serve
Return the browned meatballs to the Dutch oven, ensuring they are evenly coated in the sauce. Let them simmer for 15-20 minutes until fully cooked.
Stir in the capers and parsley before transferring the dish to a serving platter. Serve immediately alongside mashed potatoes or spaetzle for an authentic German experience.
Why You’ll Love These German Meatballs
Königsberger Klopse is more than a dish; it’s a testament to German culinary heritage. The tangy cream sauce and perfectly seasoned meatballs are a flavor combination that will leave you craving seconds. Whether you’re revisiting your German roots or simply exploring international cuisine, this recipe promises to deliver comfort and sophistication in every bite.
So why not bring a little old-school charm to your table with these classic German meatballs? Your taste buds will thank you.
Königsberger Klopse – German Meatballs with Lemon-Caper Cream Sauce
Ingredients
Meatballs
- ½ cup 115 g unsalted butter
- 1 yellow onion diced
- 2 garlic cloves minced
- 8 oz 225 g ground beef
- 8 oz 225 g ground veal or pork
- 1 cup 80 g panko bread crumbs
- 1 tbsp finely chopped fresh marjoram
- 1 tbsp finely chopped fresh curly-leaf parsley
- Grated zest and juice of ½ lemon
- 4 anchovy fillets finely minced
- ½ tsp ground allspice
- 1 tbsp kosher salt
- ½ tsp freshly ground black pepper
Sauce
- 1 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups 480 ml chicken stock (low sodium if store-bought)
- 1 cup 240 ml heavy cream
- Juice of ½ lemon
- 1 tbsp brine-cured capers drained
- 1 tbsp finely chopped fresh curly-leaf parsley
Instructions
Prepare the Meatballs
- In a small sauté pan, melt 4 tablespoons of butter over medium heat. Add the onion and garlic, stirring occasionally until the onion turns translucent (about 4 minutes). Remove the pan from heat and let the mixture cool.
- In a mixing bowl, combine the ground beef and veal. Add the panko breadcrumbs, onion-garlic mixture, marjoram, parsley, lemon zest and juice, anchovies, allspice, salt, and pepper. Mix thoroughly using your hands or a handheld mixer.
- Shape the mixture into golf ball-sized meatballs, yielding about 16 pieces. Place them on a sheet pan and set aside.
Cook the Meatballs
- In a medium Dutch oven, melt the remaining butter over medium heat. Brown the meatballs in batches, ensuring they develop a golden crust on all sides (about 8 minutes per batch). Transfer them to a paper towel-lined plate using a slotted spoon to drain excess fat.
Make the Lemon-Caper Cream Sauce
- Drain off the fat from the Dutch oven and return the pot to medium heat. Add the butter, allowing it to melt and coat the bottom of the pan. Sprinkle in the flour and whisk until combined, scraping up any browned bits.
- Gradually pour in the chicken stock, heavy cream, and lemon juice, whisking continuously to create a smooth sauce. Bring the mixture to a simmer.
Simmer and Serve
- Return the browned meatballs to the Dutch oven, ensuring they are evenly coated in the sauce. Let them simmer for 15-20 minutes until fully cooked.
- Stir in the capers and parsley before transferring the dish to a serving platter. Serve immediately alongside mashed potatoes or spaetzle for an authentic German experience.
