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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:
65 / 100
30 min.
ready in 55 min.
Ready in

Healthy, because

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Nutritional values

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 serving contains
(Percentage of daily recommendation)
Calorie604 cal.(29 %)
Protein29 g(30 %)
Fat44 g(38 %)
Carbohydrates18 g(12 %)
Sugar added2 g(8 %)
Roughage1.2 g(4 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.9 μg(10 %)
Vitamin E2.4 mg(20 %)
Vitamin K18.3 μg(31 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin12.7 mg(106 %)
Vitamin B₆0.5 mg(36 %)
Folate52 μg(17 %)
Pantothenic acid1.6 mg(27 %)
Biotin13.4 μg(30 %)
Vitamin B₁₂2.6 μg(87 %)
Vitamin C8 mg(8 %)
Potassium612 mg(15 %)
Calcium130 mg(13 %)
Magnesium43 mg(14 %)
Iron3.7 mg(25 %)
Iodine25 μg(13 %)
Zinc4.5 mg(56 %)
Saturated fatty acids20.7 g
Uric acid129 mg
Cholesterol342 mg
Complete sugar7 g


1 stale White roll
0.13 l warm milk
300 grams Ground veal
200 grams Veal sausage
1 egg
2 Anchovy fillet
1 onion
1 tsp butter
1 Tbsp chopped fresh parsley
1 generous pinch Lemon peel
350 milliliters Beef broth
2 Tbsps butter
20 grams Pastry flour
3 Tbsps small Caper
2 Tbsps lemon juice
0.13 l Whipped cream
0.13 l 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.