Creamy Shrimp Meatballs in Caper Sauce
German-inspired shrimp klopse with crispy pan-fried meatballs and a tangy caper-anchovy cream sauce. Ready in 25 minutes, perfect over egg noodles or mashed potatoes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 28g
Ingredients
- 1 lb shrimp, peeled and deveined, finely chopped
- ½ cup panko breadcrumbs
- 1 large egg
- 3 fillets anchovy fillets, minced
- ¼ cup capers, drained
- ¾ cup heavy cream
- ½ cup chicken or seafood broth
Instructions
- 1
Mix shrimp, breadcrumbs, egg, and 2 minced anchovies with a pinch of salt and pepper. Form into 12 balls, each walnut-sized.
- 2
Heat oil in a large skillet over medium-high until shimmering. Working in batches, sear meatballs 2 minutes per side until golden. Transfer to a plate.
- 3
Return skillet to medium heat. Stir in remaining anchovy, capers, and broth; scrape up browned bits. Simmer 2 minutes.
- 4
Stir in cream and return meatballs to the pan. Simmer until sauce thickens and meatballs are heated through, about 3 minutes.
- 5
Taste and adjust salt and pepper. Serve over egg noodles or mashed potatoes.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- medium mixing bowl
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