Königsberger Klopse are Prussian-style meatballs simmered in a creamy white sauce with capers — tangy, savory, and deeply comforting.
This dish hails from Königsberg (now Kaliningrad) and is traditionally served with boiled potatoes or buttered rice. Let’s get into this rich and refined old-world recipe:
🥣 Königsberger Klopse (German Meatballs in Caper Sauce)
🕒 Prep: 30 min | Cook: 30 min
🍽️ Serves: 4–6
🧂 Meatball Ingredients
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1 lb (450 g) ground beef or pork, or a mix
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1 small onion, finely chopped
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1 egg
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2 slices white bread, soaked in water or milk and squeezed out
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1 tbsp chopped parsley
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1 tsp salt
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½ tsp pepper
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Pinch of nutmeg (optional, traditional)
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2–3 anchovy fillets or 1 tsp anchovy paste (optional but authentic)
💧 For Simmering Broth
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4 cups (1 liter) water or light beef broth
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1 bay leaf
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4–5 peppercorns
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½ onion, peeled and quartered
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1 tsp salt
🍋 Creamy Caper Sauce
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2 tbsp butter
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2 tbsp flour
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1 ½ cups broth from cooking the meatballs
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½ cup heavy cream or sour cream
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2–3 tbsp capers, drained
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1–2 tsp lemon juice (to taste)
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Salt & white pepper, to taste
👩🍳 Instructions
1. Make the Meatballs
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In a bowl, mix all meatball ingredients thoroughly.
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Form into small to medium meatballs (about golf ball size).
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Chill in the fridge for 10–15 minutes to firm up (optional but helps them hold shape).
2. Simmer the Meatballs
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In a large pot, bring the broth ingredients to a gentle simmer.
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Carefully lower meatballs into the simmering liquid.
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Poach gently (do not boil!) for 15–20 minutes, or until cooked through.
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Remove meatballs with a slotted spoon and set aside.
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Strain the broth and reserve 1½ cups for the sauce.
3. Make the Caper Sauce
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In a saucepan, melt butter over medium heat.
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Stir in flour to make a roux. Cook for 1–2 minutes.
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Gradually whisk in reserved broth, stirring constantly until smooth and slightly thickened.
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Stir in cream, capers, and lemon juice.
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Season with salt and white pepper. Let simmer a few more minutes.
4. Combine & Serve
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Return meatballs to the sauce and gently reheat.
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Serve hot, garnished with more parsley if desired.
🍽️ Traditional Sides
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Boiled potatoes (best with butter and parsley)
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Steamed rice
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Pickled beets or a crisp cucumber salad
🇩🇪 Pro Tip
For the most authentic version, anchovy is a must — it adds a deep umami flavor but doesn’t taste fishy once blended in.
Would you like a low-carb version, or a make-ahead freezer variation?
