An East German version of meatballs, Königsberger Klopse are named after the Prussian capital of Königsberg (now Kaliningrad).
Any reference to Königsberg was forbidden under DDR rule (Deutsche Demokratische Republik – German Democratic Republic), and it was renamed kochklöpse by the party, although the people preferred the name revanchistenklöpse (revisionist meatballs).
It regained its original name after the fall of the DDR and is still popular today. The meatballs come covered in a creamy sauce with capers and lemon, served with boiled potatoes.
This filling meal is served at many traditional restaurants in and around Berlin. Try the authentic dish in Max und Moritz in Kreuzberg, much the same since 1902.
In a large saucepan or oven such, 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.
Sprinkle with snipped fresh parsley, for garnish.