German Meatballs in White Sauce (Königsberger Klopse)
East Prussian meatballs feature a savory blend of pork and beef, served in a rich white sauce with capers and lemon, traditionally alongside potatoes and pickled beets.
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Instructions
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Prepare day-old bread by soaking it in water, squeezing it almost dry, and breaking it into small pieces.
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Melt butter and cook finely chopped onion until translucent; cool slightly.
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In a large bowl, combine ground pork, ground beef, cooked onions, and bread pieces.
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Add one egg yolk, salt, and pepper, then mix thoroughly. If needed, add a few tablespoons of broth to form 12 meatballs.
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In a large saucepan, bring the remaining broth with cracked peppercorns, juniper berries, bay leaf, and quartered onion to just under a boil.
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Carefully add the meatballs and cook for about 12 minutes until done. Remove meatballs, keep warm, and strain the cooking liquid into a measuring cup.
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For the sauce, melt butter in a pan, then add flour to create a roux.
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Slowly whisk about 1 1/2 cups of the strained meatball cooking liquid into the roux until the sauce is smooth.
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Add capers and white wine; season to taste with lemon juice, sour cream, and a pinch of sugar.
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Optionally, stir in a second egg yolk to further bind the sauce, warming it gently without boiling.
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Return the meatballs to the sauce, warm them through, and serve.