German Meatballs in Caper Cream Sauce

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Classic German meatballs simmered in a silky caper and lemon cream sauce, originating from the historic Königsberg region. The tangy capers and a hint of anchovy give these tender meatballs their signature bright, savory character. Traditionally served with boiled potatoes or rice to soak up the luxurious sauce.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 38 gFat
• 18 gSaturated Fat
• 14 gCarbs
• 1 gFiber
• 3 gSugar
• 28 gProtein
• 980 mgSodium
• 480 mgPotassium
• 95 mgCalcium
• 3.5 mgIron
• 6 mgVitamin C
• 620 mcgVitamin A

Ingredients

For the meatballs

• 8 oz ground beef
• 8 oz ground pork
• 1 small yellow onion, finely grated
• 1/2 cup day-old white bread, crusts removed, soaked in 1/3 cup whole milk
• 1 large egg, lightly beaten
• 1 tbsp butter
• 2 anchovy fillets, minced (optional)
• 1/2 tsp ground white pepper
• 1/2 tsp freshly grated nutmeg
• 1 tsp salt

For the caper cream sauce

• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups beef broth, warm
• 1/2 cup heavy cream
• 3 tbsp capers, drained, plus 2 tbsp brine
• 2 tbsp freshly squeezed lemon juice
• 1 tsp lemon zest
• 2 anchovy fillets, minced
• 1 large egg yolk, beaten
• 1/4 tsp ground white pepper
• Pinch of grated nutmeg

For serving

• 2 tbsp chopped fresh parsley
• Lemon wedges

Directions

1. Soak the bread in the milk for 10 minutes until soft, then squeeze out excess milk and crumble the bread into a large bowl. Add the ground beef, ground pork, grated onion (with its juices), egg, butter, anchovies, white pepper, nutmeg, and salt. Mix gently with your hands until just combined; do not overmix or the meatballs will be tough.
2. Shape the mixture into 16 evenly sized oval meatballs (about 2 inches long). Bring a wide pot of lightly salted water to a gentle simmer, then carefully lower in the meatballs. Simmer, uncovered, for 12-15 minutes until cooked through and firm. Remove with a slotted spoon and reserve 1 cup of the cooking liquid.
3. While the meatballs simmer, melt the butter in a saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for 2 minutes until pale golden and fragrant. Gradually whisk in the warm beef broth, then the cream, and bring to a gentle simmer. Cook 5 minutes until slightly thickened.
4. Stir in the capers, caper brine, lemon juice, lemon zest, and minced anchovies. Season with white pepper and nutmeg. Reduce heat to low.
5. Whisk the egg yolk with 2 tablespoons of the warm sauce in a small bowl, then slowly drizzle the tempered yolk mixture back into the saucepan, whisking constantly. Do not let the sauce boil or the egg will scramble. Stir in up to 1/2 cup of the reserved meatball cooking liquid if the sauce seems too thick.
6. Gently add the warm meatballs to the sauce and let them warm through for 2-3 minutes. Taste and adjust salt, lemon, or caper brine as needed.
7. Spoon the meatballs and sauce onto warmed plates, garnish generously with chopped parsley, and serve immediately with lemon wedges and boiled potatoes or buttered rice on the side.

Cook’s Notes

• For the most traditional flavor, substitute half the pork with ground veal to lighten the texture while keeping the meatballs tender.
• Do not boil the meatballs; a gentle simmer keeps them juicy and prevents cracking; if the water is too hot, the centers may stay raw while the outside overcooks.
• Tempering the egg yolk with warm sauce before adding it back is essential; adding cold yolk directly to hot sauce will cause it to curdle.
• Anchovies are traditional and add deep umami without fishiness; rinse them well and mince finely so they melt into the sauce.
• This dish tastes even better the next day; reheat gently over low heat so the cream sauce does not break.

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