German classics
Königsberg meatballs in creamy caper sauce
These meatballs are gently poached in stock, keeping them pale and tender.
- Total time
- 55 min
- Servings / pieces
- 4
- Topic
- German classics
These meatballs are gently poached in stock, keeping them pale and tender. Onion, mustard and a small amount of anchovy provide the seasoning. Strained poaching liquid then becomes the base of a creamy caper sauce. A straightforward flour-and-butter roux replaces an egg-yolk finish here, making reheating easier. Shape evenly sized balls and keep the stock at a gentle simmer. Boiled potatoes absorb the lightly sharp sauce particularly well, with pickled beetroot alongside for contrast.
Method
Step by step
- 01
Mix the filling
Soak the roll in milk for ten minutes, then squeeze thoroughly. Finely chop onion and anchovies. Briefly combine with mince, bread, egg, mustard and pepper. Add only a little salt initially because the anchovies contribute plenty.
- 02
Shape evenly
With damp hands, form twelve equal balls. Smooth their surfaces without packing them excessively tightly. Heat the stock and bay leaf in a wide pan that will accommodate the meatballs in a reasonably even layer.
- 03
Poach gently
Lower the balls into barely simmering stock. Cook over low heat for about 20 minutes. Their centres must reach 70 °C for at least two minutes. Lift out and keep warm. Strain and measure 500 ml of the cooking liquid.
- 04
Make the sauce
Melt butter in another pan. Stir in flour and cook without colouring for one minute. Gradually whisk in the measured stock in several additions. Simmer for five minutes until smooth and no longer floury.
- 05
Finish the dish
Stir in cream and capers. Add lemon juice gradually, then check salt and pepper. Return meatballs to the sauce and warm gently for three minutes. Serve with potatoes, spooning the sauce generously around the balls.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Using anchovies
Two small fillets add savoury depth rather than an obvious fish flavour. You can omit them and increase the mustard slightly if preferred. That produces a different but practical version without an unexpected fish ingredient.
Adjusting thick sauce
Poaching stock may become salty as it evaporates. Thin a thick sauce with water or unsalted stock before adding more salt. Caper brine also supplies acidity, but use it cautiously because it is salty too.
Kitchen questions
One more question?
Why do the meatballs break up?
The bread may have been too wet or the stock boiled fiercely. Squeeze the bread thoroughly and keep the liquid barely moving.
Can I prepare them ahead?
Yes. Cool the cooked meatballs promptly and refrigerate. Reheat thoroughly in the sauce, adding a little water if needed.
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