You know how some recipes just stick with you — not because they’re fancy, but because they feel like a hug on a bad day? That’s what these German Meatballs in White Sauce are for me. They’re creamy, cozy, a little quirky (thanks to the capers), and unapologetically comforting.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
I first had German Meatballs in White Sauce years ago, on a freezing December evening in Berlin. My hands were numb, my nose was red, and honestly, I was questioning all my life choices that led me to walk three extra blocks instead of taking the tram.
Then I found this little restaurant — dim lights, wooden tables, the kind of place where you can smell butter and broth the second you walk in. I ordered something I could barely pronounce: Königsberger Klopse. And when the plate arrived… wow. Perfectly round meatballs, swimming in a pale creamy sauce that smelled like warmth itself. I remember thinking, If comfort had a flavor, this would be it.
When I came back home, I couldn’t shake the memory of that meal. So, naturally, I tried to recreate it. My first attempt was… not great. The meatballs fell apart like my motivation on a Monday morning, and the sauce looked like it had been through a breakup. But round two? Perfection. Creamy, tangy, rich — the kind of dish that made me text my mom and say, “I think I accidentally cooked something amazing.”
Why You’ll Love This German Meatballs in White Sauce Recipe?
These German Meatballs in White Sauce are simple, but they taste like something you’d get at a restaurant that serves bread in baskets and wine in tiny glasses. The meatballs are poached — not fried — which keeps them melt-in-your-mouth tender. And that sauce? It’s not just any cream sauce. It’s silky, slightly tangy from the capers, and full of that buttery, rich flavor that feels like it should be illegal on a weekday.
And don’t let the anchovies scare you. They disappear into the mix, leaving behind this deep, savory note that makes the whole thing sing. Think of them like background singers — you don’t notice them, but you’d miss them if they weren’t there.
It’s one of those dishes that feels like effort, but in the best way. The kind that makes you pour a glass of wine while you stir, maybe put on some music, and feel just a little proud of yourself when it all comes together.
Ingredient Notes:
Let’s talk ingredients for a sec, because every one of them earns its spot here.
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Ground Pork & Beef: The duo that makes magic. Pork brings the richness; beef keeps it hearty. It’s like a culinary power couple — they just work better together.
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Anchovies: Don’t even think about skipping them. They’re not fishy; they’re flavor-y. They add that umami boost that makes you go, “Why does this taste so good?”
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Breadcrumbs & Cream: The secret to tender meatballs. If you’ve ever had dense, rubbery ones — yeah, these aren’t those.
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Capers: The little green gems that cut through the richness. I used to think capers were weird. Then I met this sauce. Game over.
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Heavy Cream: You can’t fake this. It’s what makes the sauce luscious, silky, and borderline addictive.
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Onion: Half goes into the meatballs, half flavors the broth. Classic German efficiency, right?
I know it’s tempting to swap things out, but this lineup really makes the dish what it is — classic, cozy, and a little indulgent.
How To Make German Meatballs in White Sauce?
Step 1: Set up the broth.
Grab a big pot, fill it with salted water, toss in half an onion and a bay leaf. Bring it to a gentle simmer — not a full boil. Think “lazy Sunday bubble bath,” not “boiling volcano.”
Step 2: Mix the meatballs.
In a big bowl, combine grated onion, breadcrumbs, and cream. Let it sit a minute, then add your pork, beef, egg, anchovies, salt, and pepper. Mix it with your hands. Yes, it’s messy. Yes, it’s worth it. Shape the mix into golf ball-sized meatballs.
Step 3: Poach those beauties.
Lower the heat under your pot and carefully drop in each meatball. They should poach gently for about 20 minutes. If they start bouncing around like they’re in a jacuzzi, turn the heat down. You want tenderness, not chaos.
Step 4: Make the sauce.
Melt butter in a saucepan, whisk in flour, and cook until it smells nutty — that’s your roux. Then, slowly add in ladlefuls of that flavorful broth you just made. Whisk constantly, and watch the sauce thicken. Add cream, capers, and a splash of their brine. Taste it. Smile. You’re already halfway to heaven.
Step 5: Put it all together.
Use a slotted spoon to lift out the meatballs and place them on a serving dish. Pour that creamy sauce all over them. Sprinkle with parsley if you’re feeling fancy (or just hungry).
Then step back and admire your work. You made German Meatballs in White Sauce, friend. That’s no small feat.
Storage Options:
If you somehow have leftovers (which, honestly, would be impressive), keep them in the fridge for up to three days. Reheat them slowly on the stove with a splash of water or broth to keep the sauce creamy.
Can you freeze them? Technically, yes. But the sauce might separate when thawed — it’s like it has trust issues. My advice? Freeze just the meatballs, then make a fresh sauce later. It’s worth the extra ten minutes.
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Variations and Substitutions:
Want to tweak things a bit? Go for it. Here’s what works:
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No Anchovies: A dash of soy sauce or Worcestershire can do the trick.
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Lighter Sauce: Use half-and-half instead of cream — though, let’s be real, you’ll miss the richness.
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Add Herbs: Fresh dill or tarragon give it a fancy twist.
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Gluten-Free: Use gluten-free breadcrumbs and flour. Still tastes amazing.
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Dairy-Free: Coconut cream actually works. Not traditional, but hey — who’s judging?
What to Serve with German Meatballs in White Sauce?
This dish loves a good sidekick. Try one (or all):
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Mashed Potatoes: The OG choice. Creamy meets creamy — it’s a match.
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Egg Noodles: Perfect for soaking up that dreamy sauce.
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Cucumber Salad: Adds a refreshing crunch that balances the richness.
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Crusty Bread: Because bread + sauce = happiness.
If you’re feeling extra cozy, light a candle and pour yourself a Riesling. German vibes, sorted.
Frequently Asked Questions:
Can I make it ahead?
Absolutely. It actually tastes better the next day when the flavors get all friendly with each other.
What if I don’t have capers?
Chopped green olives work. Or even a squeeze of lemon juice for brightness.
Can I use just beef?
You can, but it won’t be quite as tender. Pork keeps things juicy.
There’s something beautifully unpretentious about German Meatballs in White Sauce. It’s not flashy or Instagram-perfect — but it’s real comfort food. The kind that makes you sit down, take a deep breath, and think, yeah, I needed this.
It’s rich without being over-the-top, familiar yet different. And honestly? It reminds me why I love cooking in the first place — not to impress anyone, but to create moments. Messy, delicious, imperfect moments that somehow make a cold night feel warm again.
So go on, make it. Pour yourself that glass of wine, stir the sauce with one hand and snack on a meatball with the other. That’s how it’s meant to be enjoyed.
And when you do, tell me — did it make you feel a little bit cozy too?
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
German Meatballs in White Sauce
Ingredients
For the Meatballs:
- 1 medium white onion
- 2 tsp kosher salt plus more for seasoning the cooking water
- 1 bay leaf
- 3 tbsp plain breadcrumbs
- 2 tbsp heavy cream
- 1 lb ground pork
- 1 lb ground beef
- 1 large egg
- 3 anchovy fillets finely minced
- 1 tsp freshly ground black pepper
For the Cream Sauce:
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- ½ c heavy cream
- 2 tbsp capers plus 1 tbsp caper brine
- ½ tsp kosher salt plus more to taste
- Chopped fresh parsley optional, for garnish
Instructions
Prepare the Onion and Broth
- Peel and halve the onion. Grate one half on a box grater and set aside for the meat mixture. Fill a large pot with water, add a generous amount of salt, the remaining onion half, and the bay leaf. Cover and bring to a gentle boil over medium-high heat.
Form the Meatballs
- In a large bowl, combine the grated onion, breadcrumbs, and cream. Allow the mixture to absorb the cream briefly. Add the ground pork, beef, egg, anchovies, 2 teaspoons of salt, and pepper. Using clean hands, mix just until the ingredients are evenly incorporated. Avoid overmixing to maintain tenderness. Shape the mixture into small, uniform balls approximately the size of golf balls; this recipe yields about 24 meatballs.
Poach the Meatballs
- Reduce the heat under the pot of water to medium-low. The liquid should maintain a gentle simmer rather than a vigorous boil to prevent the meatballs from breaking apart. Carefully lower each meatball into the simmering water. Cook until fully set and no longer pink in the center, approximately 20 minutes. Turn off the heat and leave the meatballs in the warm broth while preparing the sauce.
Prepare the Cream Sauce
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute to form a roux. Gradually add about two cups of the hot broth from the meatballs (avoiding the bay leaf and onion), whisking continuously to achieve a smooth texture. Incorporate the cream, capers, caper brine, and salt. Continue to whisk for 5 minutes until slightly thickened. Taste and adjust seasoning as needed.
Combine and Serve
- Using a slotted spoon, remove the meatballs from the broth and transfer them to a serving dish. Pour the warm cream sauce over the meatballs and garnish with chopped parsley if desired. Serve immediately while hot.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
