Königsberger Klopse (German Meatballs and Gravy)

Name: Königsberger Klopse (German Meatballs and Gravy)
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings
Cuisine: Europe, German
Ingredients: BROTH:; 4 cups beef broth; 1/2 cup white wine; 3 tablespoons capers, drained; 1 tablespoon cider vinegar; MEATBALLS:; 1 pound ground beef; 1 pound ground pork; 3/4 cup dry bread crumbs; 2 large eggs, beaten; 1 tablespoon butter, melted; 1 tablespoon anchovy paste; 1-1/4 teaspoons salt; 1 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon pepper; 1/4 cup all-purpose flour; SAUCE:; 3 tablespoons cornstarch; 2 tablespoons cold water; 1 cup sour cream; 3 tablespoons lemon juice; 2 teaspoons grated lemon zest; 2 tablespoons minced fresh parsley; Hot cooked wide egg noodles, optional

Total Time Prep: 25 min. Cook: 25 min.

Yield 8 servings

Test Kitchen Approved

In this Oma-approved Königsberger klopse recipe, tender meatballs are cooked in a creamy white sauce flavored with capers and lemon.

Ingredients

BROTH:
4 cups beef broth
1/2 cup white wine
3 tablespoons capers, drained
1 tablespoon cider vinegar
MEATBALLS:
1 pound ground beef
1 pound ground pork
3/4 cup dry bread crumbs
2 large eggs, beaten
1 tablespoon butter, melted
1 tablespoon anchovy paste
1-1/4 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 cup all-purpose flour
SAUCE:
3 tablespoons cornstarch
2 tablespoons cold water
1 cup sour cream
3 tablespoons lemon juice
2 teaspoons grated lemon zest
2 tablespoons minced fresh parsley
Hot cooked wide egg noodles, optional

Directions

In a large Dutch oven, heat broth, wine, vinegar and capers to medium heat.
In a large bowl, combine bread crumbs, eggs, butter, anchovy paste, salt, onion powder, garlic powder and pepper. Add beef and pork; mix lightly but thoroughly. Shape into 1-1/2 in. balls. Place flour in a shallow dish; roll meatballs in flour. Use a slotted spoon to transfer meatballs to broth. Cover; boil until cooked through, 20-23 minutes. Remove meatballs with a slotted spoon, keep warm.
In a small bowl whisk cornstarch and water. Add to both mixture, simmer until thickened, 2-3 minutes. Add sour cream, lemon juice and lemon zest to the broth; whisk to combine. Add meatballs back to the pot; cook 2-3 minutes or until just heated through. Stir in parsley. If desired, serve over hot noodles and top with additional parsley.

Nutrition Facts

1 serving: 407 calories, 25g fat (11g saturated fat), 151mg cholesterol, 1153mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 26g protein.

The ultimate German "comfort food," Königsberger Klops is usually served as a family Sunday dinner. My version of this recipe came from the Frau, who gave me my first cooking lessons; it has stood the test of time and is still one of my family's favorites. —Judy Batson, Tampa, Florida

Recipe Creator