German Meatballs with Caper Sauce - Königsberger Klopse

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, and margarine can be a cost-effective substitute.

capers

🥗Healthier: green olives

💰Cheaper: pickles

Green olives provide a similar briny flavor, while pickles are more affordable.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories, and chicken broth is often cheaper.

Soak the bread roll in cold water for 10 minutes.

Peel and dice the onion.

Squeeze the bread roll to remove excess water.

In a mixing bowl combine meat, bread roll, and onion.

Add salt and pepper and correct seasoning.

Add eggs and bread crumbs. Make sure that the mixture is not too sticky.

Form around 36 small balls from the mixture, with one ball made from 1 tbsp of mixture.

Peel and slice the onion.

Bring the beef broth to boil.

Add sliced onion, bay leaf, and allspice to the broth, as well as the meatballs.

Let them simmer for 10 minutes. Turn off the heat, take out the bay leaf and allspice, and let them rest in the broth for another 10 minutes.

Remove them from the broth and keep them warm in the pot or aluminum foil.

Preheat the saucepan to medium heat, add the butter and let it melt.

Add the flour and let it simmer for 3 minutes.

After the flour and butter are combined, add the broth at once and stir vigorously.

Add cream and capers and turn off the heat.

Season the sauce with a bit of lemon juice, sugar, salt, and pepper. The sauce should have a sweet and sour taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens