Königsberger Klopse

Königsberger Klöpse_0012 by Meeta K. Wolff

Prep Time: 30 minutes

Total Time: 1 hour 15 minutes

Serves: 4


  • 1 day old bread roll
  • ⅛ l lukewarm milk
  • 500g ground veal
  • 1 large egg
  • 2-4 Anchovies, finely chopped
  • 2 onions, finely chopped
  • 1 teaspoon butter
  • 1 bunch flat leaf parsley, ¾ of the bunch finely chopped
  • Zest of 1 small organic lemon
  • 400 ml beef or veal stock
  • Freshly cracked black pepper

For the Sauce

  • 30g butter
  • 25g flour
  • 3 tablespoons capers
  • 2 tablespoons lemon juice
  • 125 ml cream
  • ⅛l dry white wine
  • A pinch of sugar
  • Freshly cracked black pepper
  • 2 egg yolks


  1. To make the meatballs, tear the bread roll into pieces and soak in the milk until soft. Press excess milk and mix together with the ground veal and egg. Add the chopped parsley and zest.
  2. Melt the butter in a large pan and sweat the onions until fragrant and transparent. Add to the ground veal together with the finely chopped anchovies. Season well and form approximately 16 meatballs.
  3. Bring the stock to a boil, then reduce to a gentle simmer. Add the meatballs and cook them for about 10 minutes. Remove and set the meatballs aside, then strain the stock and reserve for the sauce.
  4. To make the sauce melt 30g butter in a large pot. Sprinkle with the flour and cook until golden. Pour the stock in batches until the mixture is smooth. Add the capers including the liquid, the lemon juice, cream and the wine. Season with salt, sugar and the pepper.
  5. Lightly beat the egg yolks and whisk into the sauce, making sure it does not boil.
  6. Slowly add the meatballs to the sauce and allow them to heat through.
  7. Serve with the rest of the parsley and lemon wedges and steamed or boiled butter potatoes.

Tips and Notes:

If you do not find ground veal at the butcher’s then substitute with lean ground beef.

To reheat the meatballs make sure the sauce does not bubble otherwise it will curdle. On a low to medium allow the sauce and meatballs to heat through.

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