Entree: Germany – Thuringia – Königsberger Klopse (German meatballs simmered in a creamy white sauce flavored with capers and lemon)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Additional 20 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) ground veal
- 8 oz (225 g) ground pork
- 1 small onion, finely chopped, approx. 2 oz (60 g)
- 1 large egg
- 1/2 cup (50 g) fresh breadcrumbs
- 1/4 cup (60 ml) whole milk
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 ml) ground white pepper
- 1/4 tsp (1 g) ground allspice
- 4 cups (1.0 L) beef or veal stock
- 3 tbsp (45 g) unsalted butter
- 3 tbsp (24 g) all-purpose flour
- 1 cup (240 ml) heavy cream
- 1 large egg yolk
- 2 tbsp (30 ml) fresh lemon juice
- 3 tbsp (45 g) drained capers, plus 1 tbsp (15 ml) reserved caper brine
- 2 tbsp (8 g) finely chopped fresh parsley
- 1 tbsp (15 ml) vegetable oil (optional, for browning)

Instructions

1. In a large bowl, combine ground veal, ground pork, chopped onion, egg, breadcrumbs, milk, 1 tsp salt, white pepper, and allspice. Mix gently until just combined and chill 15–20 minutes to firm up mixture.
2. Form the mixture into walnut-sized meatballs, about 24 pieces. If desired, heat 1 tbsp (15 ml) oil in a skillet and lightly brown meatballs on all sides (optional); otherwise proceed without browning.
3. Bring the beef or veal stock to a gentle simmer in a wide pot. Add the meatballs and simmer gently, uncovered, for 12–15 minutes until cooked through. Remove meatballs with a slotted spoon and keep warm; reserve 2 cups (480 ml) of the cooking stock.
4. In a separate saucepan, make a roux: melt 3 tbsp (45 g) butter over medium heat, whisk in 3 tbsp (24 g) flour and cook 1–2 minutes without browning. Gradually whisk in the reserved 2 cups (480 ml) hot stock until smooth and slightly thickened.
5. Stir in 1 cup (240 ml) heavy cream and simmer 2–3 minutes. Temper the egg yolk by whisking a few tablespoons of hot sauce into it, then whisk the yolk back into the sauce. Add lemon juice, capers, and 1 tbsp (15 ml) caper brine; adjust seasoning with salt and white pepper.
6. Return meatballs to the sauce and heat gently for 2–3 minutes to marry flavors. Sprinkle chopped parsley over top and serve immediately with boiled potatoes, rice, or buttered noodles.