Tender & flavorful German meatballs, boiled in a seasoned broth and doused in a delicious dijon mustard and caper white sauce. Paired with boiled potatoes, this is one of my favorite German comfort food dishes.
I love that there are so many practical and yet delicious recipes in German cooking. The more I learn about this beautiful cuisine, the more I am delighted to cook it.
This recipe just so happens to be a favorite of my hubby. He doesn’t always make requests for certain meals, but this one, I noticed he liked it a lot. That makes me even happier to make it for him. And you know what, I like it too. I hope you do as well.
Here’s the recipe:
German Meatballs in a White Caper Dijon Sauce or Kochklopse or “Königsberger Klopse“
For the stock:
- 3 bay leaves
- 10-12 capers
- 1 onion (quartered)
- salt (to taste)
For the meatballs:
- 1.5 lbs ground beef
- 1 large onion (finely diced)
- 3-4 T dijon mustard
- 2 eggs
- 1/3-1/2 c breadcrumbs
- 1 T dried oregano
- salt & pepper (to taste)
For the gravy:
- 3 T butter
- 3 T flour
- cooking stock (that the meatballs cooked in)
- 2 T dijon mustard
- 15-20 capers
- salt & pepper (to taste, if needed)
Start by preparing the stock: Fill a large stock pot with water. Then add the bay leaves, capers, onion and salt. Place on the stove and bring to a boil.
In the meantime, prepare your meatballs.
To prepare the meatballs: Place the ground beef in a large bowl. Add the onion, dijon mustard, eggs, breadcrumbs, oregano, salt and pepper.
Then mix together the mixture using your hands until it is well combined.
Then shape the meat into large balls and gently drop into the boiling stock.
Allow the meatballs to cook for about 40-45 minutes, monitoring the water levels occasionally to ensure that there is sufficient liquid (if not, then add some more water).
Once the meatballs are done cooking, remove them from the pot and place them on a plate.
Then place a colander in a bowl and drain the stock. Set the stock aside for the gravy.
To make the gravy: Start by making a roux. Melt the butter in your stock pot and then add the flour and whisk constantly until it comes together. Then add the stock liquid while whisking constantly until smooth.
Bring to a boil and add the dijon mustard, capers, salt and pepper and whisk for anotherr minute or two.
Then add the meatballs back into the gravy.
Serve with boiled potatoes and enjoy!
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