STREAMING NOW: Taste in Translation

Meatballs in Caper Sauce (Konigsberger Klopse)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From: The Eastern European Cookbook" by Kay Shaw Nelson. -East Germany. Russians call it 'Kaliningrad'. This is an easy version...all the other versions I've seen posted make a mess of your kitchen.”
READY IN:
30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • Meatballs
  • 1 12 cups stale bread cubes
  • milk, to soak bread cubes
  • 2 lbs ground lean meat (mixture of pork and veal or beef)
  • 1 large onion, peeled and minced
  • 2 eggs, beaten
  • 3 flat anchovy fillets, drained and minced
  • salt and pepper, to taste
  • Sauce
  • 4 cups beef bouillon
  • 3 tablespoons butter or 3 tablespoons margarine
  • 3 tablespoons flour
  • 1 lemon, juice of (about 1/4 cup)
  • 3 tablespoons capers, drained

Directions

  1. Meatballs:
  2. Soak bread cubes in milk to cover. When soft, squeeze dry and put in a large bowl.
  3. Add ground meat and mix well.
  4. Stir in onion, eggs, anchovy fillets, salt and pepper; work mixture with hands until well combined.
  5. Form into 2-inch balls.
  6. Bring bouillon to a boil in a large saucepan; drop in meatballs.
  7. Cook over medium heat until meatballs rise to the top, about 15 minutes. Remove from liquid with a slotted spoon and keep warm.
  8. Strain and reserve liquid.
  9. Sauce:
  10. Melt butter in a saucepan.
  11. Stir in flour and blend well, cook 1 minute.
  12. Gradually add 3 cups strained liquid; cook slowly, stirring constantly, until liquid is thickened and smooth.
  13. Add lemon juice and capers. Season with salt and pepper.
  14. Add meatballs and heat through.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: