German Meatballs Recipe

German Meatballs (also known as Königsberger Klopse) are a classic German dish made from ground meat (usually a mix of beef and pork), flavored with onions, capers, and anchovies, and served with a creamy white sauce. This dish is savory, slightly tangy, and comforting, often served with potatoes or rice.

German Meatballs (Königsberger Klopse) Recipe

Ingredients:

For the Meatballs:

• 1 lb ground beef (or a mix of beef and pork)
• ½ cup breadcrumbs
• 1 small onion, finely chopped
• 1 egg
• 2 tbsp capers, drained and chopped
• 1-2 anchovy fillets, finely chopped (optional but traditional)
• 1 tsp mustard
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp fresh parsley, chopped
• 2 cups beef broth or water (for poaching)

For the Sauce:

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup beef broth
• ½ cup cream or sour cream
• 2 tbsp lemon juice
• 2 tbsp capers, drained
• Salt and pepper, to taste

Instructions:

1. Prepare the Meatball Mixture:
   • In a large bowl, combine the ground meat, breadcrumbs, chopped onion, egg, capers, chopped anchovies, mustard, salt, pepper, and parsley. Mix well until everything is evenly combined.
2. Shape the Meatballs:
   • Using your hands, form the meat mixture into small meatballs, about 1-1.5 inches in diameter.
3. Poach the Meatballs:
   • In a large pot, bring 2 cups of beef broth (or water) to a simmer. Gently place the meatballs into the simmering liquid, making sure they’re covered. Cook the meatballs for about 15 minutes, or until they are fully cooked through. Use a slotted spoon to remove the meatballs and set them aside, keeping the cooking liquid.
4. Make the Sauce:
   • In a separate pan, melt the butter over medium heat. Stir in the flour to create a roux and cook for about 1-2 minutes until lightly golden.
   • Gradually add 1 cup of the reserved cooking liquid (broth), stirring continuously to prevent lumps.
   • Add the cream (or sour cream) and lemon juice, stirring to combine. Allow the sauce to simmer gently until it thickens, about 3-5 minutes.
   • Stir in the capers and season with salt and pepper to taste.
5. Combine and Serve:
   • Add the cooked meatballs to the sauce, ensuring they are coated evenly. Let the meatballs simmer in the sauce for another 5 minutes to absorb the flavors.
   • Serve the German meatballs with boiled potatoes, mashed potatoes, or rice, garnished with a bit of parsley.

Tips:

• Anchovies: If you’re not a fan of anchovies, you can leave them out, but they add a unique umami flavor to the meatballs.
• Broth: Using beef broth for both poaching and the sauce enhances the flavor. You can substitute chicken broth if preferred.

Enjoy!

German meatballs are hearty and flavorful with a tangy, creamy sauce that pairs beautifully with simple sides like potatoes or rice. Perfect for a comforting meal that brings a taste of German cuisine to your kitchen!