📍 Where this dish comes from: Cologne · Cologne Cathedral
Discover the history of this region →
Discover the history of this region →
Königsberger Klopse come from the former Prussian capital (now Kaliningrad, Russia) and represent one of Germany’s finest culinary achievements — Germany’s most refined meatball dish, with a flavour profile that is simultaneously gentle and addictive. Unlike their robustly browned Italian cousins, these meatballs are poached very gently in broth until just cooked through, giving them an extraordinary silky lightness. The caper cream sauce — sharp, buttery, and fragrant — is the ideal partner.
What You’ll Need
Servings: 4 servings
Calories: 440kcal
Ingredients
- 400 g veal mince (or chicken)
- 200 g pork mince
- 1 day-old white bread roll soaked in cream, squeezed
- 1 small onion finely grated
- 2 eggs
- 1 tbsp fresh parsley
- Salt pepper, and nutmeg
- 800 ml chicken broth (for poaching)
- 3 tbsp capers + 1 tbsp brine
- 150 ml heavy cream
- 2 tbsp butter
- Juice of 1 lemon
Instructions
- Mix veal, pork, soaked bread (or almond flour), onion, eggs, parsley, salt, pepper, nutmeg.
- Form into golf-ball-sized meatballs with wet hands.
- Bring broth to a gentle simmer. Poach meatballs in batches 12 min. Remove, keep warm.
- Strain poaching broth. Reduce 400ml to 200ml. Add cream, capers, and brine.
- Simmer 5 min. Add lemon juice and butter. Taste, season, and return meatballs to sauce.
Nutrition
Serving: 1serving | Calories: 440kcal | Protein: 35g | Fat: 30g
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Health Benefits
- Veal is rich in zinc and B12, nutrients important for immune function and neurological health.
- Capers are a good source of the flavonoid rutin, studied for its potential role in blood vessel integrity.
- Lemon juice provides vitamin C, which helps enhance iron absorption from the meat.
Pairs Well With
- Roasted White Asparagus with Prosciutto
- Radish & Cucumber Salat with Dill Vinaigrette