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Meat, European

Königsberger Klopse with steamed potatoes

Königsberger Klopse are veal meatballs poached in broth and served in a creamy white sauce with capers and lemon, alongside steamed potatoes. For 4 people, it takes 50 minutes and a medium skill level, at about €3.40 per serving. The key to success is poaching the meatballs gently in barely simmering water and whisking the sauce until smooth.

Tonight I'm taking you to Prussia with Königsberger Klopse, tender veal meatballs in a white sauce lifted with capers.

Königsberger Klopse with steamed potatoes
Total time
50 min
Difficulty
Medium
Cost per person
€3.40
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

The veal meatballs stay tender and moist thanks to bread soaked in milk, while the anchovies, invisible once cooked, add a savory backbone that lifts the meat without ever tasting fishy. The white sauce, silky from the roux and cream, gets just enough tang from capers and lemon juice, a balance between richness and brightness that gives this dish its character.

This is a Sunday dinner or a slightly more relaxed weeknight meal, worth making when you have an hour to spare and want a change from the usual tomato sauces. Kids generally take to the meatballs easily, and you can serve the sauce on the side the first time until they get used to the capers.

The ingredients

4 people

Butcher

  • Ground veal 600 g

Bakery

  • Sandwich bread 2 slices

Dairy

  • Milk 10 cl
  • Egg 1
  • Butter 40 g
  • Heavy cream 10 cl

Fruits and vegetables

  • Onion 1
  • Potatoes 1.2 kg

Pantry

  • Anchovy fillets 3
  • Chicken brothoften in the pantry 1 liter
  • Flouroften in the pantry 40 g
  • Capersoften in the pantry 3 tbsp
  • Lemon juice 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs, Fish, Celery

The step by step recipe

  1. Soak the bread in the milk, squeeze it out, then mix it with the veal, chopped onion, minced anchovies, egg, salt, and pepper.

    You won't taste the anchovies on their own, they just add depth.

  2. Shape meatballs the size of golf balls with wet hands.

    Wet your hands with cold water so the mixture doesn't stick.

  3. Drop them into barely simmering broth and cook until they float to the surface. 15 min

    Let them cook three or four more minutes after they float.

  4. Steam the potatoes. Make a roux with the butter and flour, then whisk in 40 cl of the strained cooking broth. 20 min

    Pour in the hot broth gradually while whisking, the sauce stays smooth.

  5. Stir in the cream, capers, and lemon juice, return the meatballs to the sauce, and serve with the steamed potatoes. 3 min

    Serve them right in the sauce so they stay moist.

Our tips to get it right

  • Chop the onion very finely so it cooks through inside the meatball instead of staying crunchy.
  • Strain the cooking broth carefully before making the sauce, stray bits of meat mixture will cloud it otherwise.
  • Taste the sauce before serving and adjust the lemon, some capers are saltier or more acidic than others.

The variations

  • Swap the veal for ground pork or a pork and beef blend, the texture stays the same with a slightly richer flavor.
  • For a vegetarian version, replace the meat with red lentil and finely chopped mushroom balls, and use vegetable broth instead.
  • For kids, cut the lemon juice in half for a milder sauce, and blend the capers in if they aren't used to the taste yet.

What to serve it with

  • Steamed potatoes, already part of the recipe
  • A simple green salad with vinaigrette
  • Diced red beets

Storage

The meatballs and sauce keep for 2 to 3 days in the refrigerator in a sealed container. They freeze well in the sauce for up to 2 months. Reheat gently over low heat, stirring, without letting the sauce boil.

Questions about this dish

Can you make the meatballs ahead of time?

Yes, you can shape the meatballs the day before and keep them raw, covered, in the refrigerator. Poach them the day you plan to serve so they hold their shape.

Can you leave out the anchovies?

The anchovies are optional if you want to avoid the fish allergen, the recipe still works without them, just with a little less depth of flavor. Add a touch more salt to compensate.

Why do the meatballs need barely simmering water instead of a rolling boil?

A hard boil can break the meatballs apart and toughen the outside. Gentle simmering cooks them evenly so they stay smooth and tender.

What's the key ingredient in the sauce?

Capers give this dish its signature taste, with lemon juice balancing the richness of the cream. Without them, it isn't really a Königsberger Klopse anymore.

How long does it take to make Königsberger Klopse, veal meatballs in a creamy caper sauce, with steamed potatoes?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in Königsberger Klopse, veal meatballs in a creamy caper sauce, with steamed potatoes?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Königsberger Klopse, veal meatballs in a creamy caper sauce, with steamed potatoes cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, fish, celery. Always check the labels of the products you buy.

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