Königsberger klopse

This tasty dish of meatballs in a creamy white sauce with capers, named after the former East Prussian capital of Königsberg (now Kaliningrad in Russia), is loved by grandmothers and chefs alike.

Minced veal, onion, eggs, anchovies, pepper, and other spices are used to make the meatballs. The capers and lemon juice in the sauce give this filling comfort food an unexpectedly elegant finish.

To avoid any reference to the dish's namesake, which had been annexed by the Soviet Union, officials in the German Democratic Republic renamed it kochklopse (boiled meatballs). königsberger klopse can now be found in most German restaurants under their traditional name, but they are especially popular in Berlin and Brandenburg.