The BEST German Meatballs (Königsberger Klopse)

Method12 steps · about 1 hr 10 min

1. 1

   Step 1: Soak the one white crusty roll in separate water for 10–15 minutes, then squeeze it dry. Combine the squeezed roll with ½ lb ground beef, ½ lb ground pork, the finely diced first medium onion, 2 eggs, 1 tsp meatball sea salt and 1 tsp meatball black pepper.

   Uses ½ pound ground beef · ½ pound ground pork · 1 white crusty bread roll, soaked in water and squeezed dry · 1 medium yellow onion, about 150 g, peeled and finely diced · 2 eggs · 1 teaspoon fine sea salt · 1 teaspoon ground black pepper · Water as needed to soak the one bread roll, squeezed out

2. 2

   Step 2: Knead the prepared filling by hand until smooth and uniform. Add 2 tbsp breadcrumbs and knead again.

   Uses combined meatball filling · 2 tablespoons breadcrumbs

3. 3

   Step 3: Mix 1 tbsp anchovy paste thoroughly into the filling.

   Uses breadcrumb-bound meatball filling · 1 Tablespoon anchovy paste

4. 4

   Step 4: Shape the prepared filling into 20–24 evenly sized meatballs.

   Uses finished anchovy-seasoned meatball filling

5. 5

   Step 5: Combine 1 litre beef broth, the separate second diced onion, one bay leaf, 3 peppercorns and one pinch ground allspice in a medium pot. Bring to a boil and season with the separate broth salt as needed. Add the shaped meatballs, reduce to a gentle simmer and cook 10 minutes.

   Simmer Meatballs · 10 minUses shaped raw meatballs · 1 liter beef broth · 1 medium yellow onion, peeled and finely diced · 1 bay leaf · 3 peppercorns · 1 pinch ground allspice · Separate salt as needed for cooking broth

6. 6

   Step 6: Remove the whole bay leaf and peppercorns. Simmer the meatballs for another 10 minutes, continuing if needed until their centres reach 160°F /71°C.

   Continue Simmer · 10 minUses meatballs simmering in seasoned broth

7. 7

   Step 7: Lift out the cooked meatballs and cover to keep warm. Strain their cooking broth and measure 375 ml of it for the sauce; reserve the remaining broth separately.

   Uses fully cooked meatballs and cooking broth

8. 8

   Step 8: Melt 3 tbsp butter in a saucepan over medium-high heat. Gently whisk in 2 tbsp flour and cook while stirring until smoothly combined.

   Uses 3 tablespoons butter · 2 tablespoons flour

9. 9

   Step 9: Gradually whisk the measured 375 ml prepared broth into the roux, beginning with a small amount. Heat and stir until smooth and thickened.

   Uses butter-flour roux · measured 375 ml strained meatball cooking broth

10. 10

    Step 10: Add the drained 50 g capers and 125 ml heavy cream, then heat gently without bringing the enriched sauce back to a boil. Season with juice from ½ lemon, sugar and the separate final salt and pepper to taste.

    Uses thickened meatball-broth roux sauce · ½ lemon (juice only) · sugar to taste · 125 milliliters heavy cream · 50 grams capers · Separate salt to taste for final sauce · Separate ground pepper to taste for final sauce

11. 11

    Step 11: Return the cooked meatballs to the sauce, gently heat through and garnish with parsley.

    Uses reserved fully cooked meatballs · finished cream-caper sauce · parsley (for garnish)

12. 12

    Step 12: Serve hot, optionally with ready peeled salted-water potatoes and ready pickled beets.

    Uses finished Königsberger Klopse in caper sauce · Ready peeled potatoes cooked in salted water, optional serving accompaniment · Ready pickled beets as optional serving accompaniment