Traditional German Meatballs – Oma's Königsberger Klopse mit Sosse
German meatballs (Königsberger Klopse Mit Sosse) are my easier twist on a family favorite ... perfect for a weeknight meal.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 stale kaiser roll, sliced
- 1 cup (240 ml) lukewarm water
- 1 tablespoon (14 g) butter
- 1 cup (150 g) finely diced onion
- 2 tablespoons (5 g) chopped fresh parsley
- 1 pound (454 g) lean ground beef
- 1 pound (454 g) lean ground pork
- 2 large eggs
- 1½ tablespoons (23 g) German mustard (or your favorite)
- 3–4 finely diced anchovies, optional
- 1½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- 6 tablespoons (84 g) butter
- 6 tablespoons (48 g) all-purpose flour
- 6 cups (1.4 liters) hot chicken stock (or water and bouillon cubes)
- 1 bay leaf
- Salt and pepper, to taste
- 2–3 tablespoons (30–45 ml) lemon juice
- ¾ cup (180 g) sour cream
- 3 tablespoons (25 g) capers, optional
- Pinch of sugar
- Freshly ground nutmeg, to taste
Instructions
- 1
Place the sliced kaiser roll in a bowl with lukewarm water and let soak for 10 minutes. Squeeze out excess water and crumble into a large mixing bowl.
- 2
In a frying pan, melt butter and sauté diced onion for 2 minutes. Add parsley and cook for 1 more minute. Set aside to cool.
- 3
Add ground beef, ground pork, eggs, mustard, anchovies (if using), salt, pepper, the crumbled roll, and cooled onion mixture to a large bowl. Mix gently until combined. Shape into 1½-inch meatballs (about 24).
- 4
In a medium saucepan, melt butter and whisk in flour until smooth but not browned. Gradually whisk in hot chicken broth. Add bay leaf and simmer for 5 minutes. Season with salt and pepper.
- 5
Gently add the raw meatballs to the sauce. Bring to a low boil, reduce heat, cover, and simmer for 15 minutes, stirring occasionally to prevent sticking. Remove meatballs with a slotted spoon and set aside. Discard bay leaf.
- 6
Stir lemon juice, sour cream, and capers (if using) into the sauce. Add a pinch of sugar and nutmeg, and adjust salt, pepper, and lemon juice to taste. Return meatballs to the sauce to warm through before serving.