The BEST German Meatballs (Königsberger Klopse)

Get ready for the ultimate comfort food adventure! These German meatballs, known as Königsberger Klopse, are tender, juicy pillows of meaty goodness swimming in a velvety caper cream sauce that’ll make you want to lick your plate clean. Trust me, this isn’t just dinner—it’s a culinary hug that’ll transport you straight to a cozy German kitchen.

What makes these meatballs special is their incredible depth of flavor. The secret? They’re simmered in a fragrant broth before being bathed in that dreamy sauce studded with briny capers. The combination of beef and pork creates the perfect texture, while a surprising ingredient (hello, anchovy paste!) adds an umami richness you’ll absolutely love—even if you think you don’t like anchovies. This classic German dish deserves a spot in your regular rotation!

Ingredients

For the Meatballs (Klopse):

• ½ pound ground beef
• ½ pound ground pork
• 1 white, crusty roll, soaked in water
• 1 medium onion (about 150 grams), peeled and finely diced
• 2 eggs
• 2 tablespoons breadcrumbs
• 1 teaspoon fine sea salt
• 1 teaspoon ground black pepper
• 1 tablespoon anchovy paste (optional but recommended)

For the Simmer Broth:

• 1 liter beef broth
• 1 medium onion, peeled and finely diced
• 1 bay leaf
• 3 peppercorns
• 1 pinch ground allspice

For the Caper Cream Sauce:

• 3 tablespoons butter
• 2 tablespoons flour
• ½ lemon, juice only
• Sugar to taste
• 375 milliliters meatball broth (strained from cooking)
• 125 milliliters heavy cream
• 50 grams capers
• Fresh parsley for garnish

Steps

1. Prepare the meatball mixture: Soak the crusty roll in water for 10-15 minutes until soft. Squeeze it firmly between your palms to remove excess water—this prevents soggy meatballs. In a large bowl, combine ground beef, ground pork, squeezed roll, diced onion, eggs, salt, and pepper.
2. Mix thoroughly: Using clean hands, knead the mixture for 2-3 minutes until completely uniform and slightly sticky. The proteins need to bind properly, so don’t rush this step! Add the breadcrumbs and continue kneading for another 1 minute. The mixture should hold together easily when squeezed.
3. Add flavor boost: Incorporate the anchovy paste (if using) and mix until evenly distributed. Don’t worry—it won’t taste fishy, but will add incredible depth to your meatballs. This secret ingredient is what elevates these from good to exceptional!
4. Form the meatballs: With slightly dampened hands (prevents sticking), shape 20-24 uniform meatballs, each about 1½ inches in diameter. Roll each portion between your palms until smooth—cracks or seams can cause meatballs to fall apart during cooking.
5. Prepare the broth: In a medium pot (at least 4-quart capacity), combine beef broth, diced onion, bay leaf, peppercorns, and allspice. Bring to a gentle boil over medium-high heat. Taste and add salt if needed—the broth should be well-seasoned as it will flavor both meatballs and sauce.
6. Cook the meatballs: Carefully lower meatballs into the simmering broth one by one, ensuring they don’t touch initially. Reduce heat to medium-low and simmer gently for 10 minutes. The meatballs should be partially submerged and the broth should maintain small bubbles, not a rolling boil.
7. Remove aromatics and finish cooking: Using tongs, remove the bay leaf and peppercorns (they can make the sauce bitter if left too long). Continue simmering for 10 more minutes until meatballs reach an internal temperature of 160°F (71°C) when tested with a meat thermometer.
8. Reserve components: Using a slotted spoon or skimmer, transfer meatballs to a plate and cover with foil to keep warm. Strain the broth through a fine-mesh strainer into a heat-safe container, pressing gently on solids to extract flavor. You should have about 375 milliliters of broth for the sauce.
9. Start the sauce: In a medium saucepan over medium heat, melt butter until foaming subsides (but before it browns). Sprinkle in flour and whisk constantly for 1-2 minutes to cook the flour without browning it. This roux is the foundation of your sauce, so keep whisking to prevent lumps.
10. Add broth gradually: While whisking continuously, slowly pour in about ¼ cup of the strained broth. Once smooth, continue adding the remaining broth in a steady stream, whisking constantly to prevent lumps. The sauce should be silky and coat the back of a spoon.
11. Finish the sauce: Add drained capers and heavy cream, stirring gently to combine. Keep heat at medium-low to prevent boiling, which can cause the sauce to break. Season with lemon juice, a pinch of sugar (about ¼ teaspoon), and additional salt and pepper to taste. The sauce should have a balanced tangy-creamy flavor.
12. Combine and serve: Gently return meatballs to the sauce, spooning sauce over them to coat. Warm everything together for 2-3 minutes over low heat. Transfer to a serving dish, garnish generously with chopped fresh parsley, and serve immediately.
13. Serve traditionally: Pair with boiled potatoes (Salzkartoffeln) and pickled beets for an authentic German meal. The potatoes are perfect for soaking up the delicious sauce, while the tangy beets provide a lovely contrast to the creamy meatballs.

Smart Swaps

• Replace heavy cream with coconut cream (1:1 ratio) for a dairy-free version that maintains the sauce’s richness
• Substitute gluten-free breadcrumbs and a gluten-free roll to make this celiac-friendly
• Use all beef if you prefer not to use pork, but add 1 tablespoon olive oil to maintain moisture
• Skip the anchovy paste and add 1 teaspoon Worcestershire sauce instead for a similar umami boost

Make It Diabetes-Friendly

• Replace the white roll with ¼ cup almond flour mixed with 2 tablespoons psyllium husk to reduce carbs by approximately 15g per serving
• Use unsweetened almond milk with 1 tablespoon cream cheese instead of heavy cream to lower the glycemic impact
• Serve with cauliflower mash instead of potatoes to reduce carbs by approximately 20g per serving
• Portion control: stick to 3-4 meatballs per serving and pair with a large green salad dressed with olive oil and vinegar

Pro Tips

• For extra-tender meatballs, chill the formed balls in the refrigerator for 30 minutes before cooking
• The sauce will thicken as it cools—if too thick when reheating, thin with a splash of broth
• These meatballs freeze beautifully for up to 3 months—freeze them in the sauce in airtight containers
• For a more intense flavor, add 1 teaspoon of mustard to the sauce along with the capers
• Make sure your broth is simmering, not boiling, when cooking the meatballs—too much agitation can cause them to fall apart