Fitness / September 14, 2024

German Meatballs (Königsberger Klopse)

German Meatballs (Königsberger Klopse) is a traditional dish rich in protein packed with delicious, complex flavors.

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Well, friends, I certainly have a treat for you. I have the most wonderful houseguest next to me in my kitchen. My Omi! She was born and raised in Germany and is a lifelong cook. She’s why I love cooking and entertaining. When I showed Omi this recipe, she read it and said, “That’s what we call meatballs. Königsberger means king’s mountain, and the town I was born in was Königshütte, which means king’s house.” Omi also told me that you don’t just make a couple of these meatballs. You make a whole pot full of them, which goes a long way for a family.

Yes, the ingredients list is long, but German meatballs are surprisingly easy and relatively quick to make. Unlike our turkey meatballs and sweet and sour paleo meatballs, we do not prebake or pan-fry German meatballs. Instead, they are cooked in a pot of simmering beef broth, wine, and apple cider vinegar for 15 minutes. Then we add the creamy, savory sauce with the tangy, floral pops of flavor from the lemon and capers. The meatballs will be cooked entirely through, but you can allow them to simmer longer, which gives the flavors a chance to meld and makes the sauce thicker. In my opinion, Königsberger Klopse tastes even better the next day.

Are German Meatballs (Königsberger Klopse) Healthy?

German meatballs are a great source of rich protein. They’re not pan-fried in oil, like most meatballs, which saves us from additional saturated fat. Some dishes may include additives, sodium, and unnecessary calories to achieve rich flavors. Königsberger Klopse contains layers of flavor from the bay leaves, lemon, capers, and anchovy paste. These ingredients add omega 3s, vitamins A and C, fiber and mineral to our traditional dish.

Want to make these meatballs gluten-free? Simply substitute the breadcrumbs with GF breadcrumbs or almond flour.

Master Your Meatball Mixture

Traditionally, German meatballs were made of ground veal. However, because of the priciness and availability of veal, equal parts of beef and pork are used for this recipe. When buying ground meat, look for a ratio of 80% lean meat to 20% fat. Many stores sell ground pork with a 70/30 or 75/25 ratio, which will work great with this recipe. This combination provides the ideal amount of fat, which gives these meatballs the perfect flavor and texture.

INGREDIENTS

1/2 pound ground beef
1/2 pound ground pork
1 medium onion, finely chopped
2 large eggs
1 cup breadcrumbs
1 tablespoon anchovy paste
1 teaspoon salt
1/2 teaspoon black pepper
4 cups beef broth
1/4 cup dry white wine
1 tablespoon apple cider vinegar
2 bay leaves
1/2 cup heavy cream
3 tablespoons capers, with brine
1 tablespoon lemon juice
1 tablespoon all-purpose flour
1 tablespoon butter

INSTRUCTIONS

Mix

Combine meats, seasonings, and form meatballs.

Simmer

Cook meatballs in flavorful broth.

Sauce

Prepare creamy caper sauce and combine with meatballs.

Devour!

FAQs & Tips

How to Make Ahead and Store?

To make ahead, cook the meatballs as directed, then store them in the fridge in an airtight container for up to 4 days or in the freezer for up to a month. If freezing, keep the meatballs and cream sauce separate, then combine them when ready to serve.

Um, anchovy paste?

If anchovy paste is not a common pantry item for you, you are not alone. As a substitute, go for fish sauce. Otherwise, use soy sauce or Worcestershire sauce.

What type of white wine should I use for my german meatballs?

For this recipe, I used a dry Sauvignon Blanc. This is great because I drink that wine. Whatever dry white you have will do just fine. If you do not want to use wine, replace it with broth.

Serving Suggestions

German meatballs can be part of a balanced meal, but I love them as an appetizer, too. When serving for dinner, pair German meatballs with spaetzle, dumplings, or stewed potatoes. My all-time favorite side dish my Omi makes is braised red cabbage (with or without bacon). For more traditional German recipes, try German cucumber salad or German potato salad.

German Meatballs (Königsberger Klopse)

German Meatballs (Königsberger Klopse) is a traditional dish rich in protein and packed with delicious, complex flavors.

Course Main Course

Cuisine German

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 617kcal

Author Melissa Search

Ingredients

1/2 pound ground beef
1/2 pound ground pork
1 medium onion finely chopped
2 large eggs
1 cup breadcrumbs
1 tablespoon anchovy paste
1 teaspoon salt
1/2 teaspoon black pepper
4 cups beef broth
1/4 cup dry white wine
1 tablespoon apple cider vinegar
2 bay leaves
1/2 cup heavy cream
3 tablespoons capers with brine
1 tablespoon lemon juice
1 tablespoon all-purpose flour
1 tablespoon butter

Instructions

In a bowl, mix together ground beef, ground pork, chopped onion, eggs, breadcrumbs, anchovy paste, salt, and pepper until well combined. Form into small meatballs.
In a large pot, bring beef broth, white wine, apple cider vinegar, and bay leaves to a simmer. Add meatballs and cook for about 15 minutes until cooked through.
In a separate pan, melt butter, add flour to create a roux. Gradually stir in some of the cooking broth to make a smooth sauce. Add heavy cream, capers with brine, and lemon juice. Simmer until thickened.
Add cooked meatballs to the sauce and simmer for an additional 5 minutes. Serve hot.