Easy Königsberger Klopse Recipes: Meatballs in White Sauce Is a Classic German Recipe Pork Dinner Beef

Königsberger Klopse are meatballs cooked in a white gravy with capers. This German dish is named after the former East Prussian capital of Königsberg. Serve with boiled dill potatoes or your favorite German side dish.

Meatballs

• 1 onion, minced
• 2 tablespoons butter
• 1 1/2 pounds ground pork or beef
• 2/3 cup soft breadcrumbs
• 2 teaspoons anchovy paste
• 1 teaspoon Worcestershire sauce
• 1/4 cup chopped fresh parsley
• 2 eggs

Sauce

• 4 cups beef broth or vegetable broth
• 3 tablespoons butter
• 1 small onion, chopped
• 3 tablespoons flour
• 2 - 3 tablespoons capers
• 1/4 cup chopped fresh parsley
• 2 tablespoons sour cream

Here's how to make it: 

1. For the meatballs, heat the butter in a skillet. Add the onions and cook until soft. Season with salt and pepper, to taste. Remove and set aside to cool. When cool, add them to the remaining meatball ingredients. Season with salt and pepper, to taste. Form into meatballs. 
2. Bring the 4 cups of broth to a boil in a large soup pot. Add the meatballs and simmer slowly about 25-30 minutes. Remove them with a slotted spoon and set aside. Pour the broth into a bowl and set aside.
3. To the same skillet, add the 3 tablespoons of butter and cook the onions until soft. Add the flour and cook until it just turns light brown. Add the reserved broth a little at a time, stirring, until a gravy forms (you may not need all of it). Season with salt and pepper, to taste.
4. Return the meatballs to the pan. Add the capers, parsley and sour cream. Heat through. Serve with additional sour cream, if desired.

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