---
title: Königsberger Klopse (Meatballs in Caper Sauce)
servings: 4
prep time: 25 minutes
cook time: 30 minutes
source: https://mycibora.com/recipes/koenigsberger-klopse
---

Gather @all-purpose flour{40%g} and @heavy cream{100%ml}.

Soak the @bread roll{1} in the @milk{100%ml} until soft, squeeze out the excess, and mash it into the @ground veal{500%g} with the @egg{1}.

Shape the mixture into 12 meatballs, about golf-ball size.

Bring the @beef stock{500%ml} to a gentle simmer and poach the meatballs until firm and cooked through; lift out with a slotted spoon. ~{15%minutes}

Melt the @butter{40%g} in a saucepan, whisk in the flour, and cook a minute; ladle in the hot poaching stock gradually to build a smooth sauce.

Stir in the cream, @capers{3%tbsp} and @lemon{1} juice; simmer until lightly thickened. ~{5%minutes}

Return the meatballs to the sauce and warm through before serving over boiled potatoes.