These are your quintessential German meatballs, carefully simmered and served with a tangy white sauce with capers and lemon juice. The sauce is full of flavor, the texture is velvety smooth and the meatballs will melt in your mouth. It is a well-loved dish you will find all over Germany.
My recipe comes from my niece’s husband’s mother, Kerstin, who lives near Berlin and is an excellent cook. I admire her cooking style, simple yet expertly refined through her constant tasting and slowly adding spices. No recipe is needed. I once asked her son to describe her cooking and the answer was Hausmannskost (home cooking).
Kerstin cooked the meatballs when she and her husband visited me in Santa Cruz. I loved watching her slowly perfect the flavor. I tried to take notes, but more than once had to cross out and rewrite. The second and third time I cooked them for my German girlfriends, I got rave reviews—and not one morsel was left.
This dish is named for the Prussian city of Königsberg which is now Kalinigrad in Northern Poland. If you go on the web, you will find many variations for the recipe. Originally, the meatballs were made with veal and either herring or anchovies were added. This dish is traditionally served with boiled potatoes and cooked beets tossed in vinegar. To develop the flavors, cook the meatballs the day before. It is a humble dish and easy to make.
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