Königsberger Klopse — Lean Meatballs in Caper Sauce
East Prussian poached pork and veal meatballs in a tangy caper-cream sauce — a German culinary classic. Lean version with 44g protein per serving and budget-friendly cost.
📅January 27, 2026
20mPrep
30mCook
4Servings
⭐ 4.8Rating
🥨Nutrition Facts (per serving)
Protein 48%Fat 34%Carbs 18%
400kcalCalories
44gProtein
14gFat
16gCarbs
1gFiber
Ingredients
- 1.1 lblean pork mince
- 10.6 ozlean beef mince
- 2.1 ozold bread roll, soaked in water and squeezed
- 2 wholeeggs
- 3 wholeanchovy fillets, finely chopped
- 0.5 wholeonion, finely grated
- 1.4 ozcapers
- 3.5 ozlow-fat crème fraîche
- 3.4 cuplow-sodium beef stock
- 1 tbsplemon juice
- 1 to tastesalt and white pepper
Instructions
- Mix mince, bread, eggs, anchovies, grated onion, salt, and pepper into a smooth mixture. Shape into 12 even balls.
- Bring stock to a gentle simmer. Poach meatballs 15–18 min; remove with a slotted spoon. Reserve 400 ml stock.
- Reduce reserved stock over medium heat 5 min. Stir in crème fraîche and capers; simmer 3 min.
- Add lemon juice and season. Return meatballs to sauce; heat through 2 min.
- Serve with boiled potatoes and steamed carrots.
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