German Meatballs in Mushroom Sauce

königsberger klopse

I still haven’t finished sharing my Hamptons trip photos with you, yet. I guess there is a bit more going on in my life than I thought there was – who would have guessed? In my head, I really feel like I am a couch potato, but if that were true, then why am I so exhausted all the time? This week has already had one too many late nights, but I’m 23 years old, so I am obligated to suck it up and sleep when I’m dead (even though I love to sleep). We did get some couch time in last night, though, and watched the season finale of Falling Skies. It’s already one of my favorite shows, and each season finale really goes above and beyond. I can’t believe that we have to wait a whole year to see more. If it doesn’t get a third season, (a la one of my other favorite sci-fi shows, The Event) I will be extremely disappointed in you, TNT! Ever since that got cancelled and then Community got moved to Fridays for its upcoming season, I have absolutely zero faith in television networks. Why you gotta hurt me so bad, cable? I only want to watch you and love you. So I’m a bit obsessed, it’s true – but doesn’t it make you feel good to know how much I care? Sigh. Burned again.

German Meatballs in Mushroom Sauce

Moving on from my somewhat over-involved television habit, I give you Königsberger Klopse, or German meatballs. The name literally means “boiled meatballs”, but that’s not appetizing sounding at all, and the German name looks and sounds much more fun, don’t you think? I actually made these after work one night (no joke), and Kramer and I ate them up. They aren’t traditionally made with mushrooms, but I had some lovely chanterelles and figured they would only add to the dish. The secret ingredient in these is anchovy paste. Please, don’t running screaming into the hills. I’ve explained before how important and delicious anchovy paste can be. It isn’t fishy, as one might think, but instead, it’s a deep, rich, salty flavor that lends itself beautifully to meats such as veal or beef. The sauce is creamy and yet light, as there are only a few tablespoons of cream in the entire dish. Best of all, meatballs, as always, freeze really well, so you can make this meal for even just one person, freeze it, and enjoy it again a week (or a month) later. Mahlzeit!

German Meatballs in Mushroom Sauce
My father in law, Jay, having a good ol’ time.

German Meatballs in Mushroom Sauce
My brother, Dane, soaking up the sun.

German Meatballs in Mushroom Sauce
Beach bunnies.

German Meatballs in Mushroom Sauce
Kramer wondering why I’m taking another picture of him.

German Meatballs in Mushroom Sauce
Margaritas before the rain.

German Meatballs in Mushroom Sauce
One from Instagram (of course).

German Meatballs in Mushroom Sauce
Star Wars Risk.

German Meatballs in Mushroom Sauce
Kramer, apparently giving up.

German Meatballs in Mushroom Sauce
Then rediscovering his love for the pool.

German Meatballs in Mushroom Sauce
Gather your meatball ingredients.

German Meatballs in Mushroom Sauce
Get your mushrooms and shallots cooking, then add in the stock and bring to a boil.

German Meatballs in Mushroom Sauce
Add in your meatballs, cover, and cook for 20-25 minutes. Stir in the capers and cream.

German Meatballs in Mushroom Sauce
Serve with a squeeze of fresh lemon juice.

5.0 from 6 reviews
German Meatballs in Mushroom Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
For the Meatballs:
  • 1 pound veal
  • 1 small shallot, minced
  • zest of ½ a lemon
  • juice of ½ a lemon
  • ½ cup breadcrumbs
  • 1 teaspoon anchovy paste
  • ½ teaspoon Worcestershire sauce
  • 1 egg
  • ½ teaspoon ground black pepper
For the Sauce:
  • 2 tablespoons unsalted butter
  • 1 shallot, minced
  • 2 cups mushrooms, cleaned
  • 2 cloves garlic, minced
  • 3 sprigs thyme, leaves only
  • 3 cups chicken or beef stock
  • 2 tablespoons Wondra or flour
  • 1 heaping tablespoon capers
  • 2 tablespoons heavy cream
  • salt and pepper, to taste
  • squeeze of fresh lemon juice, optional
  1. First, get your meatballs ready. Combine all of the meatballs ingredients and form them into 1 tablespoon sized balls. Set aside.
  2. Now, get your sauce going. Melt your butter in a large, heavy bottomed pan. Add in your minced shallot and cook over medium heat until beginning to soften, about 3 minutes, then add in the mushrooms. Cook for another 5 minutes, then add in the garlic and thyme, cook for 1 more minute, then add in the stock. Bring the stock to a boil, then add in the meatballs, carefully. Once the liquid has returned to a boil, cover and cook for 20-25 minutes, until cooked through.
  3. After the meatballs are cooked through, add in the capers and cream, then stir to combine. Serve with a squeeze of fresh lemon.

20 Responses

  1. I made something similar to this but the meatballs actually had some dill pickle instead of capers. This looks like a much better version.

  2. Rachael says:

    YES YES YES this is the only way my Bavarian soul will accept meatballs. Making as soon as it cools (or when I get impatient enough) Probably going to serve over egg noodles or spatzel.

  3. Stacey Evans says:

    These meatballs look fabulous, I can’t wait to try them! Looks like you had a fun time in the Hamptons. I agree with you on the anchovy paste, I feel it is definitely misunderstood. I love salty foods and your right about it adding zest to meats. Thanks for sharing!

  4. Meatballs are my favorite yo! These look great! :)

  5. Amanda says:

    Oh, I can’t wait for fall and soup/meatball/hearty food season! These look like perfect fall fare!

  6. Kankana says:

    The picture said it all. You guys had FUN! The dish .. well, I don’t think I can ever pronounce that in german but it sounds really yum!

  7. Anthony says:

    I lost all faith in TV programmers at least as far back as the crime FOX committed against Firefly. Grrr….

    As for the meatballs, other than the chanterelles, this looks very much like something my mother used to fix called “Swedish meatballs.” These look very tasty.

  8. ana says:

    ….making me hungry!

    Just to let you know Sydney, ever since you switched your blog to this new theme its been difficult to access certain parts, I can’t seem to get into your recipe list etc. I don’t know if its just because I’m trying to access it at the wrong times or something …but I really love your recipes and want to have a look at some of them!

  9. Lynna says:

    Looks delicious! I had no diea anchovy paste came like that. LOL. & Yep, the german name sounds much more appealing. Mainly because I can`t pronounce it. Ahah

  10. I watched The Event too. The worst part about shows being cancelled is that you never know what would have happened on them. And I’m 22 and if I’m out much past ten I get too tired to function and am not a very fun person to be around. I’d much rather do things during the day or evening. My late, late nights are already behind me I fear.

  11. Rachael says:

    OK! So, I made these today with a wee bit of adjustments:

    – I used a combination of pork/lamb/beef
    – I did not have any shallots handy so I used 1 large sweet onion and caramelized it (which took about 45 minutes before starting the meatballs) I took a small handful of the finished onion and finely diced it to add to the meat mix and kept the rest for the sauce
    – I used about 1/4th to 1/3rd c. cream (muwaha)
    – I improvised with the anchovies since I did not have paste, but whole anchovies packed in olive oil. Using a pestle and mortar I mashed them into a paste 😀
    – Omitted the capers (I like them sparingly and didn’t want any extra saltiness)
    – I served it over no-yolk egg noodles

    Also, there was no mention of when to use the flour.I assume it was to thicken the sauce so that’s what I did!

    Anyway – fabulous and keeping forever and ever <3

  12. Awesome photos! Jason and I are up in Lake Tahoe now and we’re soaking up the sun too.

    As for the meatballs, these are fantastic. This is right up Jason’s alley so he’ll be thrilled when I make this for him!

  13. Katie says:

    I just asked my boyfriend why I was so tired…and then thought about how much I’ve crammed into the last five hours. I would take a personal day if I didn’t think the same thing would happen.

    I wonder if I could swap out fish sauce for the paste. They’re both made out of the same fish, and I already have a bottle of fish sauce.

  14. JulieD says:

    Looks amazing!! And I love your travel pictures!! Looks like a blast!

  15. Love the idea of adding mushrooms and anchovy paste. Bet they add a wonderful depth of flavor and smokiness.

  16. Mushrooms are an excellent addition to these meatballs!! Cutting out some calories and adding a nice earthy, meaty texture and I’m SOLD! I will have to try these for this long weekend’s festivities… thanks for adding another favourite to my books!


  17. […] 6:00  Come home and cook some delicious meatballs! […]

  18. marla says:

    Oh how I love the beauty of the Hamptons! These meatballs need to happen over here asap!

  19. […] GERMAN MEATBALLS WITH MUSHROOM PAN SAUCE Adapted from Crepes of Wrath […]

  20. […] GERMANY: German Meatballs in Mushroom Sauce […]

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