Entree: Germany – Berlin-Brandenburg – Königsberger Klopse (Poached German meatballs served in a creamy caper sauce typical of the Berlin-Brandenburg region)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Additional 20 min

Total 1 hr 20 min

Ingredients

- 1 lb (454 g) ground veal (can substitute half veal, half pork)
- 1 slice (about 28 g) day-old white bread, crusts removed
- 1/4 cup (60 ml) milk to soak the bread
- 1 small onion, finely grated, about 3 oz (85 g)
- 1 large egg, about 50 g
- 1 tsp (5 g) salt
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/8 tsp (0.5 g) ground nutmeg
- 3 cups (720 ml) beef or veal stock (divided)
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 1/2 cup (120 ml) heavy cream
- 3 tbsp (45 g) capers, drained
- 2 tbsp (30 ml) reserved caper brine
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) fresh parsley, chopped
- 1 1/2 lb (680 g) small boiling potatoes, for serving
- Salt and freshly ground black pepper to taste

Instructions

1. Soak the bread in 1/4 cup (60 ml) milk until softened, then squeeze out excess liquid and crumble the bread into a mixing bowl. Add ground veal, grated onion, egg, 1 tsp (5 g) salt, 1/4 tsp (0.5 g) pepper, and nutmeg. Mix gently until just combined; avoid overworking.
2. Shape the mixture into golf-ball-sized meatballs (about 1–1¼ inch/2.5–3 cm), yielding roughly 12–16 Klopse. Chill briefly if the mixture is soft.
3. Bring 2 1/2 cups (600 ml) of the stock to a gentle simmer in a wide pot (do not boil). Carefully lower meatballs into the simmering stock and poach for 12–15 minutes, turning once, until cooked through. Remove meatballs with a slotted spoon and keep warm. Reserve the poaching liquid.
4. Meanwhile, boil the potatoes in salted water until tender, about 15–20 minutes; drain and keep warm.
5. In a saucepan, melt 2 tbsp (30 g) butter over medium heat. Whisk in 2 tbsp (16 g) flour and cook for 1–2 minutes to form a light roux without browning. Gradually whisk in 1 1/2 cups (360 ml) hot reserved poaching liquid or stock until smooth and thickened into a velouté sauce.
6. Stir in 1/2 cup (120 ml) heavy cream, then add 3 tbsp (45 g) drained capers and 2 tbsp (30 ml) caper brine. Simmer gently for 2–3 minutes, taste, and adjust seasoning with salt, pepper, and 1 tbsp (15 ml) lemon juice to balance.
7. Return the meatballs to the sauce and warm for 2–3 minutes to meld flavors. Stir in chopped parsley just before serving.
8. Serve Königsberger Klopse with boiled potatoes spooned with sauce, and additional capers at the table if desired.