Beef and veal meatballs with lemon-caper cream sauce (Königsberger klopse) from New German Cooking: Recipes for Classics Revisited (page 124) by Jeremy Nolen and Jessica Nolen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground pork for ground veal.

  • damazinah on December 24, 2015

    Unbelievably good - not your average meatballs! The seasoning of the meatballs & sauce are very tasty. I served this with mashed potatoes, but will make homemade spaetzle next time. It didn't call for an egg, but I added one to the meatball mixture to hold it together. And beware the amount of salt - the recipe calls for kosher salt, but if you're using any other salt, cut the amount in half.

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