Meatballs in lemon-caper sauce (Königsberger klopse) from Classic German Cooking: The Very Best Recipes for Traditional Favorites from Semmelknödel to Sauerbraten (page 120) by Luisa Weiss

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

Accompaniments: Red beet salad (Rote beete salat); Boiled peeled potatoes (Salzkartoffeln); Mashed potatoes (Kartoffelpurée)

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

  • Jhein12 on March 06, 2026

    For me the anchovy flavor was too strong. My meatballs tasted fishy. The sauce also became much too thick.

  • Stephenn31 on February 08, 2026

    The meatballs were really tender and juicy being poached. I wasn’t sure if there was going to be enough liquid but it was perfect. Brilliant idea to use the poaching liquid in the sauce. The recipe for me made too much sauce and ended up a bit too gloopy and less silky. But the lemon and caper was great

  • krwhte on January 12, 2026

    The recipe turned out well, but took quite a long time from start to finish; lemon sauce was best on day 1 and lost some of its sharpness as leftovers.

  • anya_sf on December 15, 2025

    A solid version of one of my favorite German dishes. I used 1 lb/450 g each meat, and just 1/2 large onion (= 1 small?) and thought that was enough onion. Had to use black pepper instead of white. Poached in a wide Dutch oven, the liquid was fairly shallow and the meatballs just barely fit, but it worked. I held back on some of the lemon in the sauce and never added it all as it was plenty sharp. Overall very enjoyable over mashed potatoes.

  • Lsblackburn1 on November 19, 2025

    Tasty! I thought that the meatballs wouldn’t be able to fit in the water to simmer, but they did! Served with mashed potatoes and roasted veg

  • aceedubs on February 19, 2025

    The meatballs were amazing--my new base recipe. I'm not sure what I did to mess up the sauce, but I ended up needing 7 cups of water to get it to a sauce consistency. The sauce was delish though. I think if I make this again, I will halve the sauce recipe and use less flour all around. We paired this with mashed potatoes and the gehrkinsalat (cucumber salad) recipe in the book because my fam isn't a fan of beets.

  • pattyatbryce on December 16, 2024

    We really enjoyed this and recommend the beet salad and mashed potato to accompany as mentioned. Did take a bit of time to prep, but very easy to bring together.

  • bernalgirl on December 09, 2024

    This is simple winter comfort food. The gently simmered meatballs are tender and the sauce adds a gentle balance — this is food for when your tastebuds need a break. The recipe makes *a lot* of sauce, so I’m thinking of trying it on salmon.

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