Vegan Königsberger meatballs in caper sauce

with the Veganz soy mince

A true German classic: Königsberger meatballs in a creamy caper sauce. We’ll show you how to prepare traditional vegan meatballs using our soy granules – guaranteed to taste just like your grandma used to make!


By loading the video you accept the privacy statement of YouTube.
More ...

Load video

Ingredients (4 people)

For the Königsberger meatballs
  • 150 g Veganz Soy Mince
  • 100 g chickpea flour
  • 50 g breadcrumbs
  • 30 g capers
  • 1 tsp salt
  • 2 pinches pepper
  • ½ tsp allspice, ground
  • 1 tsp nutmeg
  • 1 tsp marjoram
  • 1 tsp onion powder
  • 2 tbs olive oil
  • 2 tbs chopped parsley
  • 50 ml water, hot
  • 3 l vegetable broth
  • 3 bay leaves
For the caper sauce
  • 3 tbs margarine
  • 3 tbs flour
  • ½ l broth, (see last 3 ingredients from the meatballs)
  • 100 ml oat cream
  • ½ lemon
  • 3 tsp sugar
  • 30 capers, with pickling water from the capers
  • 800 g potatoes

Here’s how it works.

Got everything ready? Let's go!
  1. Peel the potatoes and boil them in salted water.

  2. For the meatballs: soak the Veganz soy granules in hot salted water for approx. 10 minutes. Pour the excess soaking water through a strainer into a mixing bowl. Add the chickpea flour, breadcrumbs, salt, pepper, allspice, paprika, nutmeg, marjoram, and onion powder and mix everything together. Crush the capers, finely chop the parsley, and fold both into the mixture. The mixture should now be malleable. If the mixture is too wet or too dry, add a bit of breadcrumbs or water as needed. Allow to stand for about 10 minutes.

  3. Heat the water with the vegetable broth powder and the bay leaves to a simmer. Form 8 equally sized meatballs from the mixture and place them in the simmering water for approx. 20 minutes. Remove the meatballs from the water and keep warm.

  4. For the sauce: melt the margarine in a saucepan, slowly add the flour while stirring vigorously to avoid lumps. Slowly add about 4 ladles (1/2 litre) of the broth to the flour and butter mixture and stir vigorously. Add the vegan cream alternative, lemon juice, sugar, capers, and caper brine and bring to a boil. Season to taste with salt and pepper.

  5. Arrange the potatoes, meatballs, and sauce together on a plate and serve hot. Bon appetit!

Our products for your recipe creations


Recipe from: Hier kocht Alex
Alexander Flohr, better known as "Hier kocht Alex" is not exactly the prototype vegan considering he is a master road builder. As a YouTuber, cookbook author, and TV chef, he shows with his recipes that you don’t have to do without as a vegan. From Königsberger meatballs to Soljanka, he brings well-known classics to the table in a purely plant-based version!
Copyright: Hier kocht Alex

There are over 125 Veganz products in our online shop Logo Logo

Don’t miss out!

Have you been searching for yet another newsletter to land regularly in your email box? No problem at all. Simply register for ours! Trust us: It will make your collection complete!