Königsberger Klopse
Tender veal and pork meatballs in a creamy lemon and caper sauce, served with boiled potatoes.
- Time55 mins
- LevelMedium
- Costabout £2.90 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Squeeze the milk out of the bread, then mash it into the pork, veal, onion, egg and salt. Shape into 16 balls.
- 2
Bring the stock to a gentle simmer. Add the meatballs and poach for 15 minutes until firm and cooked through. Do not let it boil hard.
15 min - 3
Meanwhile, boil the potatoes for 15 minutes in salted water until tender.
15 min - 4
Lift out the meatballs and strain the stock. Melt the butter in a pan, stir in the flour for 1 minute, then whisk in 500ml of the hot stock a little at a time.
1 min - 5
Simmer for 5 minutes, then stir in the cream, capers and lemon juice. Return the meatballs to warm through.
5 min - 6
Serve the meatballs and sauce with the potatoes.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.