Veal Meatballs in Cream Sauce (Königsberger Klopse)

Prep Time:
45 mins.
Cook Time:
1 hr.




3 pounds Butcher’s Blend Meatball & Meatloaf Mix

4 eggs, slightly beaten

1 1⁄4 cups fine plain bread crumbs

1⁄2 cup milk

1 medium white onion, finely chopped

Zest from 1 small lemon, finely chopped

1 lemon, juiced

3 tablespoons capers, chopped

3 tablespoons anchovy paste

1⁄4 cup melted butter

1 teaspoon kosher salt

1⁄2 teaspoon ground black pepper

Flour (for dredging)




32 ounces chicken or vegetable stock

1 bay leaf

1⁄4 cup cider vinegar

1⁄2 cup dry white wine

• 10 black peppercorns

• 2 tablespoons capers

Cream Sauce


Zest from 1 small lemon, finely chopped

1 lemon, juiced

1 cup sour cream

1⁄4 cup snipped fresh parsley, for garnish


  1. In a large saucepan or Dutch oven, combine and heat broth ingredients to a simmer over medium heat.
  2. Combine meatball ingredients and form into golf-ball sized balls. Dredge them in flour, and carefully place into hot broth; simmer each batch for 15 minutes, but do not boil. (Tip: do not crowd meatballs, simmer about 10 to 12 meatballs at a time).
  3. Carefully remove meatballs from the hot broth with a slotted spoon, and keep them warm in a covered bowl stored in the oven while making the sauce. Discard bay leaf.
  4. To make Cream Sauce, stir the sauce ingredients into the hot broth and heat through, but do not boil.
  5. Add the cooked meatballs to the heated sauce, stir gently and warm through.ö
Photo & Recipe: Catelli Brothers

Categories: Ground Veal, Veal, Veal recipes