Königsberger Klopse with Creamy Caper Sauce

Ingredients

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 1 onion, finely chopped 1 onion, finely chopped
• 2 slices of white bread, soaked in milk 2 slices of white bread, soaked in milk
• 2 eggs 2 eggs
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 4 tablespoons butter 4 tablespoons butter
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons capers 2 tablespoons capers
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat (total, saturated): 38g, 16g
• Carbohydrates (total, sugars): 9g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the ground beef, ground pork, chopped onion, soaked bread, eggs, parsley, salt, black pepper, and nutmeg. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about the size of golf balls.
3. 3.
   In a large skillet, melt the butter over medium heat. Add the meatballs and cook until browned on all sides. Remove the meatballs from the skillet and set aside.
4. 4.
   In the same skillet, sprinkle the flour and cook for a minute, stirring constantly.
5. 5.
   Gradually pour in the beef broth, stirring continuously to avoid lumps. Bring the mixture to a simmer.
6. 6.
   Return the meatballs to the skillet and let them simmer in the broth for about 20 minutes, or until cooked through.
7. 7.
   Remove the meatballs from the skillet and keep them warm.
8. 8.
   Stir in the heavy cream, capers, and lemon juice into the broth. Simmer for an additional 5 minutes to allow the flavors to meld together.
9. 9.
   Serve the meatballs with the creamy caper sauce, garnished with fresh parsley. Accompany with boiled potatoes or buttered noodles.

Treat your ingredients with care...

• Ground beef and pork — Use a mixture of lean and fatty cuts to achieve the perfect balance of flavor and moisture.
• White bread — Choose a soft and fresh bread for soaking, as it helps to bind the meatballs and keep them tender.
• Capers — Rinse the capers before using to remove excess saltiness.

Tips & Tricks

• For a lighter version, you can use ground turkey instead of beef and pork.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with cold water and add it to the sauce while simmering.
• Serve the Königsberger Klopse with a side of tangy sauerkraut for a traditional German meal.

Serving advice

Serve the Königsberger Klopse hot, with a generous amount of creamy caper sauce spooned over the meatballs. Accompany with boiled potatoes or buttered noodles to soak up the delicious sauce.

Presentation advice

Arrange the meatballs on a serving platter, with the creamy caper sauce drizzled over them. Garnish with a sprinkle of fresh parsley for a pop of color.