Meatballs in Cream Sauce with Capers

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Königsberger Klopse

As we love mushrooms, this recipe is made with a mushroom sauce and capers. We will post a genuine Koenigsberger Klopse picture the next time we make them.


Meatball Mixture:

  •         1 lb    Ground Round
  •            1    Hard Roll 2 oz
  •                  Half & Half
  •     ¼ cup    Onions finely diced
  •            1    Egg
  •   1/8 tsp    Black Pepper
  •   1/8 tsp    Granulated Garlic
  •   1 pinch    Thyme
  •  1½ tsp     Instant Beef Bouillon
  •                 Flour

Base Sauce:

  •      1 tbs    Butter
  •     ¼ cup    Onions, diced
  •     2 cups    Water
  •    3½ tsp    Instant Beef Bouillon

White Sauce:

  •       2 tbs    Butter
  •    1½ tbs    Flour
  •     ¾ cup    Heavy Cream or Half & Half


  •      2 Tbs    Capers, drained


Meatballs: Soak hard roll in enough half & half to make it soggy.
Thoroughly mix together all the ingredients as listed in Meatball Mixture except the flour. Shape meatballs (about 1 inch in diameter) then place on greased cookie sheet and dust with the flour. Bake at 350°F for approximately 30 minutes.
Base Sauce: In a pan large enough for sauce and meatballs, saute onions in melted butter. Add the water and bring to a boil then add bouillon and stir until dissolved.

White Sauce: Prepare in separate pot. Melt butter then add flour stirring constantly until blended, do not allow to brown. Slowly add cream while stirring.

Gradually combine both sauces, add baked meatballs and simmer for 30 minutes. Stir in capers at the end and serve.

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