Königsberger Klopse meatballs

They are German meatballs, traditionally made with minced veal and gently cooked in broth. Their distinctive creamy white sauce is flavoured with capers and lemon; some recipes also include anchovies in the meat mixture.

Shape the meat mixture with wet hands, then lower the balls into gently simmering broth rather than boiling water. Simmer until cooked through, usually about 15–20 minutes depending on their size; a rolling boil can make them break apart.

Boiled potatoes are a classic accompaniment: they soak up the lemony caper sauce. You can also serve the meatballs with rice or mashed potatoes and a simple green vegetable.

Yes. Refrigerate the meatballs with their sauce once cooled, then reheat gently in a covered pan until steaming throughout, stirring carefully so they do not break up. Add a splash of broth if the sauce has thickened.

Freeze them with the sauce in a sealed container once fully cooled. Thaw overnight in the fridge and reheat gently until steaming throughout; the sauce may separate slightly, so stir it as it warms.

Finely chopped green olives can give the sauce a similar briny note, though the flavour will be less sharp. Add them sparingly and finish with lemon juice to bring back some of the sauce’s tang.

Königsberger Klopse have more: 16 g per 100 g, compared with 11.3 g in Swedish meat rissoles.

A meatball has more energy, at 261 kcal per 100 g, compared with 192 kcal in Königsberger Klopse.