Meatballs in White Sauce with Capers

Königsberger Klopse, a very popular German dish, are meatballs usually served with boiled potatoes. Since the meatballs are not baked but cooked in a broth, they are very tender and melt in your mouth. Combined with a flavorful sauce with capers, they become an excellent dish that will surely be on your menu more often.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Meatballs

  • 1 spoon Oil, vegetable oil, canola

  • 1 piece Onion, raw

  • 120 g Bread, wheat

  • pieces Milk, whole milk

  • 250 g Meat, beef, ground

  • 250 g Meat, pork, ground

  • 1 piece Egg, fresh

  • pieces Parsley, fresh

  • 1 spoon Carp, soaked

  • pieces Salt, table

  • pieces Soup base, beef, cube

Sauce

  • 2 spoons Butter, unsalted

  • 2 spoons Flour, Wheat, bread flour

  • 500 ml Soup base, beef, cube

  • 1 spoon Carp, soaked

  • 1 spoon Juice, lemon

  • 120 g Sour cream

  • 250 ml Alcohol, Wine, White

  • 1 teaspoon Sugar, white

  • pieces Salt, table

  • 2 piece Egg, egg yolk, fresh

Steps

  1. Peel the onion and finely chop it. Also chop the drained capers and parsley. Heat oil in a pan and sauté the chopped onion until translucent. Remove from heat and let the onion cool while you prepare the other ingredients.

  2. While preparing the meatball mixture, place a larger pot on the stove and pour in the broth. Slowly start heating it on low heat.

  3. Soak the bread in milk. Once it absorbs the liquid, squeeze it out and add it to a larger bowl. Add the ground meat, sautéed onion, egg, chopped parsley, capers, salt, and pepper. Mix the ingredients well with wet hands to form a uniform mixture, then shape it into medium-sized meatballs (you should get about 20 meatballs).

  4. Add the meatballs to the pot with the hot broth and cook for 10 minutes. The broth should simmer gently during cooking. Remove the cooked meatballs with a slotted spoon and keep them warm on a plate. Strain the broth through a fine sieve and measure out half a liter of liquid needed for the sauce.

  5. Drain the capers and chop them finely. Place a thick-bottomed pan on the stove and melt the butter in it. Add the flour and cook, stirring constantly, for 1-2 minutes until it turns light golden. Slowly start pouring the hot broth (half a liter) into the pan. It's best to pour it into the center of the pan while continuously stirring with a whisk to avoid lumps. Bring the sauce to a boil, then add the finely chopped capers, lemon juice, crème fraiche, white wine, and sugar. Season with pepper and salt to taste. Let the sauce cook on very low heat for about 10 minutes, stirring it well several times during cooking.

  6. In a small bowl, mix the egg yolk with 1 tablespoon of water. Add 2 tablespoons of the sauce and mix well, then slowly incorporate the egg yolk mixture into the sauce while stirring constantly. Add the meatballs and let them cook in the sauce on low heat for 10 minutes. Be careful not to let the sauce boil, as the egg yolk could curdle.

  7. Serve the prepared meatballs with the sauce on plates. Serve with boiled potatoes with parsley or another side dish.

Nutrition Information (Per 100g)

  • Calories: 235.47 kcal
  • Fat: 16.53 g
    • Saturated Fat: 6.33 g
  • Carbohydrates: 8.03 g
    • Sugars: 1.51 g
  • Protein: 10.58 g
  • Fiber: 0.38 g