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German Meatballs in Caper Sauce

Average: 5 (2 votes)
(2 votes)
German Meatballs in Caper Sauce

German Meatballs in Caper Sauce - Meatballs enveloped by a rich and tangy cream sauce

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Health Score:
6,5 / 10
30 min.
ready in 55 min.
Ready in

Healthy, because

Even smarter

Königsberger meatballs in caper sauce score points with high-quality protein from veal and B vitamins for good metabolic function. The iron from the meat can be easily utilised by the body and is important for blood formation and oxygen transport.

The Königsberger meatballs in caper sauce go particularly well with boiled potatoes with parsley.


1 stale White roll
0.13 liter warm milk
300 grams Ground veal
200 grams Veal sausage
1 egg
2 Anchovy fillet
1 onion
1 teaspoon butter
1 tablespoon chopped fresh parsley
1 generous pinch Lemon peel
350 milliliters Beef broth
2 tablespoons butter
20 grams Pastry flour
3 tablespoons small Caper
2 tablespoons lemon juice
0.13 liter Whipped cream
0.13 liter white wine
2 egg yolks
chopped parsley (to garnish)
How healthy are the main ingredients?
Whipped creamparsleyeggonionsaltsugar

Preparation steps


Soak the roll in the warm milk, squeeze and tear into bite-sized pieces. Mix with the ground veal, veal sausage and egg in a bowl. Rinse the anchovies well and finely chop. Peel the onion and finely chop. Heat butter in a pan and sauté the onions until translucent. Add onions, parsley and lemon zest to the ground meat mixture. Knead mixture until smooth, season with salt and pepper and shape into about 16 meatballs. Bring the broth to a boil. Reduce heat to medium, add the meatballs and gently simmer for about 10 minutes. Carefully remove meatballs.


Heat the butter in a wide saucepan, sprinkle with flour and cook. Gradually stir in the broth. Stir in the capers, lemon juice, cream and wine. Season with salt, sugar and pepper. Let simmer gently for about 10 minutes, stirring occasionally. Fold the egg yolks into the finished sauce without allowing it to boil. Season with salt and pepper. Serve the meatballs with caper sauce sprinkled with parsley. Serve with boiled potatoes, if desired.