Best 5 Meatballs In Lemon Caper Sauce Recipes

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Are you seeking a delightful culinary experience that tantalizes your taste buds? Look no further! Embark on a delectable journey with us as we explore the art of crafting succulent and flavorful meatballs in a tangy lemon caper sauce. This tantalizing dish promises to transport you to a realm of culinary bliss, leaving you craving more with every bite. Prepare to unravel the secrets behind this exquisite recipe, as we guide you through the steps of creating meatballs boasting juicy tenderness, bathed in a vibrant and aromatic sauce that bursts with the brightness of lemon and the piquant zest of capers.

Here are our top 5 tried and tested recipes!

KONIGSBERGER KLOPSE (GERMAN MEATBALLS IN CREAMY CAPER SAUCE)



Konigsberger Klopse (German Meatballs in Creamy Caper Sauce) image

A classic! Authentic Königsberger Klopse are made from ground veal, beef, and pork, along with a small amount of anchovies (or sardines or herring), chopped onions, bread crumbs, eggs, and spices. The traditional creamy sauce that accompanies the dumplings are made from the broth in which the dumplings were cooked, flour, cream, white wine, lemon juice, and capers. Delicious! Serve with boiled new potatoes and my Rotkohl recipe #108449 #108449. Also makes a great appetizer! A little history: Predecessors of the Königsberger Klopse date back to the Middle Ages. However, the East Prussian name Klops (Klops = meat dumpling) didn't originate until the 18th century. Königsberger Klopse was invented in the city of Königsberg (then the capital of East Prussia; today known as Kaliningrad, Russia) around 200 years ago. My German/Polish/French grandmother was born and raised in East Prussia, about 30 kilometers from Königsberg. This recipe is my version of her delicious Königsberger Klopse, which she never wrote down but with the help of my mother I was finally able to replicate. I have many fond memories of enjoying this dish (which the women would prepare) at family gatherings, Sunday dinners, and special occasions such as birthdays and anniversaries. Still one of my top favorites!!! I hope your family enjoys, too. (Helpful Tips: These tender meatballs are braised NOT fried. If halving the meatball recipe, you will still need the full amount of stock for braising and for the gravy. The meatballs are somewhat delicate & time consuming to make; have someone help to form them into balls, it is much easier that way! For appetizers make them smaller and serve warm from the crock pot with toothpicks, buttered rolls and Potato Salad recipe #309891 #309891. Freezes well).

Provided by BecR2400

Categories     Meat

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 25

1 lb ground sirloin
1 lb ground pork
1 lb ground veal
4 eggs, slightly beaten
1 1/4 cups fine plain breadcrumbs (I use Progresso plain breadcrumbs, grandmother used a ground up hard roll)
1/2 cup milk
1 medium white onion, finely chopped
1 lemon, zest of, small finely chopped
1 lemon, juice of
3 tablespoons capers, chopped
3 tablespoons anchovy paste (alternatively you may use sardines or herring) or 3 tablespoons crushed anchovy fillets (alternatively you may use sardines or herring)
1/4 cup melted butter
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
flour (for rolling)
1 (32 ounce) box chicken stock or 1 (32 ounce) box vegetable stock
1 bay leaf
1/4 cup cider vinegar
1/2 cup good quality dry white wine (I use fume blanc or extra dry champagne)
10 black peppercorns
2 tablespoons capers
1 lemon, zest of, small finely chopped
1 lemon, juice of
1 cup good quality sour cream (full fat to prevent curdling)
1/4 cup snipped fresh parsley, for garnish

Steps:

  • In a large saucepan or Dutch oven such as Le Creuset, heat broth ingredients (stock, bay leaf, cider vinegar, white wine, peppercorns, and 2 tablespoons capers) to a simmer over medium heat.
  • Meanwhile, combine meatball ingredients, mix well.
  • Form meat mixture into golf-ball sized balls (note: mixture will be a bit sticky and delicate to work with, but this is normal, and the result will be a moist and tender meatball!). Roll them in flour, and carefully place into hot broth; simmer each batch for 15 minutes, but do not boil. (Tip: do not crowd meatballs, ie only simmer about 10-12 meatballs at a time). Note that the broth will thicken as you add the flour covered meatballs, which will make a nice sauce.
  • 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.
  • To Make Cream Sauce:.
  • To hot broth stir in the sauce ingredients and heat through, but do not boil.
  • Add the cooked meatballs to the heated sauce, stir gently and warm through.
  • To Serve:.
  • Serve Meatballs and Cream Sauce with boiled new potatoes (salzkartoffel) or hot buttered spaetzle noodles, and German Rotkohl recipe #108449. Sprinkle with snipped fresh parsley, for garnish.
  • To Serve as an Appetizer:.
  • Make the meatballs smaller and serve warm from the crock pot with toothpicks, buttered rolls and potato salad recipe #309891.
  • Freezes well.

Nutrition Facts : Calories 422.3, Fat 26.1, SaturatedFat 11.5, Cholesterol 173.8, Sodium 866.3, Carbohydrate 14, Fiber 0.9, Sugar 3.4, Protein 29.6

MEATBALLS IN CAPER SAUCE (KONIGSBERGER KLOPSE)



Meatballs in Caper Sauce (Konigsberger Klopse) image

From: The Eastern European Cookbook" by Kay Shaw Nelson. -East Germany. Russians call it 'Kaliningrad'. This is an easy version...all the other versions I've seen posted make a mess of your kitchen.

Provided by Engrossed

Categories     Veal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 1/2 cups stale bread cubes
milk, to soak bread cubes
2 lbs ground lean meat (mixture of pork and veal or beef)
1 large onion, peeled and minced
2 eggs, beaten
3 flat anchovy fillets, drained and minced
salt and pepper, to taste
4 cups beef bouillon
3 tablespoons butter or 3 tablespoons margarine
3 tablespoons flour
1 lemon, juice of (about 1/4 cup)
3 tablespoons capers, drained

Steps:

  • Meatballs:
  • Soak bread cubes in milk to cover. When soft, squeeze dry and put in a large bowl.
  • Add ground meat and mix well.
  • Stir in onion, eggs, anchovy fillets, salt and pepper; work mixture with hands until well combined.
  • Form into 2-inch balls.
  • Bring bouillon to a boil in a large saucepan; drop in meatballs.
  • Cook over medium heat until meatballs rise to the top, about 15 minutes. Remove from liquid with a slotted spoon and keep warm.
  • Strain and reserve liquid.
  • Sauce:.
  • Melt butter in a saucepan.
  • Stir in flour and blend well, cook 1 minute.
  • Gradually add 3 cups strained liquid; cook slowly, stirring constantly, until liquid is thickened and smooth.
  • Add lemon juice and capers. Season with salt and pepper.
  • Add meatballs and heat through.

Nutrition Facts : Calories 141.6, Fat 8.2, SaturatedFat 4.4, Cholesterol 79.2, Sodium 741.4, Carbohydrate 12.5, Fiber 1, Sugar 2.2, Protein 4.8

MEATBALLS IN LEMON CAPER SAUCE



Meatballs in Lemon Caper Sauce image

Categories     Beef     Appetizer     Quick & Easy     Lemon     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 15

3 tablespoons fresh white bread crumbs
1 large egg, beaten lightly
1 tablespoon minced onion
3 teaspoons drained bottled capers
6 ounces ground chuck
1/2 cup plus 1 teaspoon water
1/2 cup beef broth
2 teaspoons fresh lemon juice
1 bay leaf
a 2-by 1/2-inch strip of lemon zest, removed with a vegetable peeler, plus 1/4 teaspoon grated lemon zest
1/2 teaspoon mixed pickling spice
1 teaspoon cornstarch
2 tablespoons sour cream
1 tablespoon chopped fresh parsley leaves
cooked egg noodles or rice as an accompaniment if desired

Steps:

  • In a bowl stir together the bread crumbs, the egg, the onion, 2 teaspoons of the capers, minced, and salt and pepper to taste, add the beef, combine the mixture gently but thoroughly (do not over mix). Form the beef mixture into small meatballs, about 1 inch in diameter.
  • In a flameproof casserole just large enough to hold the meatballs in one layer simmer 1/2 cup of the water, the broth, and lemon juice with the bay leaf, the zest strip, and the pickling spice, covered, for 10 minutes, add the meatballs, and cook them, covered, at a gentle simmer for 20 minutes. Transfer the meatballs with a slotted spoon to a plate and keep them warm. In a small bowl stir together the remaining 1 teaspoon water and the cornstarch, stir the cornstarch mixture into the broth mixture, and boil the sauce, stirring until it is thickened. Remove the casserole from the heat and stir in the sour cream, the remaining 1 teaspoon capers, the grated zest, and 2 teaspoons of the parsley, stirring until the sauce is combined. Return the meatballs to the casserole and cook the mixture over low heat, stirring, for 1 minute. Discard the bay leaf and the zest strip and serve the meatballs and sauce, sprinkled with the remaining 1 teaspoon parsley, over the noodles.

POACHED MEATBALLS IN LEMON SAUCE



Poached Meatballs in Lemon Sauce image

I discovered this among my collection of Southern recipes, and when I fixed these meatballs for my husband, there wasn't one left! The lemon sauce gives a nice tang to the taste buds.-Taj Renee Brown, San Antonio, Texas

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup seasoned bread crumbs
1 large egg, beaten
1/2 teaspoon salt
1 teaspoon grated lemon zest
1 pound ground beef
2-1/4 cups water, divided
2 teaspoons beef bouillon granules
2 teaspoons cornstarch
2 tablespoons lemon juice
2 large egg yolks
Cooked rice

Steps:

  • In a bowl, combine bread crumbs, egg, salt and lemon zest. Add ground beef; mix well. Shape into 12 meatballs, about 1-1/2 in. in diameter; set aside. , In a saucepan, bring 2 cups water to a boil; add bouillon and stir to dissolve. Gently drop meatballs into broth. Reduce heat and simmer for 10 minutes or until the meatballs are no longer pink; remove to a warm bowl. , Combine cornstarch and remaining water; stir into broth. Add lemon juice; cook and stir until thickened. Stir a small amount of broth into egg yolks; blend well. Return to saucepan and heat through. Serve sauce over meatballs.

Nutrition Facts : Calories 291 calories, Fat 15g fat (6g saturated fat), Cholesterol 215mg cholesterol, Sodium 1036mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.

TURKEY MEATBALLS WITH LEMON SAUCE



Turkey Meatballs with Lemon Sauce image

"This is a delightful way to prepare ground turkey," relates Sally Livingstone of Lancaster, New Hampshire. "Add a crisp green salad to round out the meat."

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 12

1 egg, beaten
1/4 cup All-Bran
1 teaspoon Worcestershire sauce
1/2 teaspoon grated lemon zest
1 pound lean ground turkey
2 cups chicken broth
2 tablespoons cornstarch
1/2 cup fat-free plain yogurt
2 teaspoons lemon juice
1 small carrot, shredded
1 green onion, sliced
4 cups hot cooked noodles

Steps:

  • In a large bowl, combine the egg, bran, Worcestershire sauce and lemon zest. Crumble turkey over mixture; mix well. Shape into 20 meatballs. , In a large nonstick skillet coated with cooking spray, brown meatballs. Add broth; bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until turkey is no longer pink. Remove meatballs and keep warm. , Combine the cornstarch, yogurt and lemon juice until smooth; gradually stir into cooking juices. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in carrot and onion; heat through. Serve over meatballs and noodles.

Nutrition Facts :

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your meatballs.
  • Don't overmix the meatball mixture. Overmixing will make the meatballs tough.
  • Brown the meatballs well before adding them to the sauce. This will help to develop their flavor.
  • Use a good quality lemon caper sauce. This will make all the difference in the flavor of the dish.
  • Serve the meatballs over pasta, rice, or mashed potatoes.

Conclusion:

Meatballs in lemon caper sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The meatballs are tender and flavorful, and the sauce is tangy and bright. This dish is sure to be a hit with your family and friends.

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