Go Back
–+ servings

Königsberger Klopse Meatballs in Caper Cream

Delicate poached veal and pork meatballs floating in a silky lemon-cream caper sauce.
Print Recipe
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Course: Main Course
Cuisine: German
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
Tried this recipe?Let us know how it was!