Meatballs in Caper Sauce (Konigsberger Klopse)

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“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.”

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


  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.

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