Königsberger Klopse are German meatballs simmered gently in a creamy white sauce with capers, creating a dish that is both comforting and sophisticated. People love it for its balance of flavors: tender meatballs paired with the gentle richness of the sauce, lifted by the sharp notes of capers. Served with boiled potatoes or fluffy rice, this Prussian classic offers a taste of homestyle warmth while still feeling elegant enough for special occasions.
Ingredients 🛒
- 500 g ground beef and pork (mixed)
- 1 small onion, finely diced
- 1 egg
- 2 slices white bread, soaked in milk and squeezed lightly
- Salt and black pepper, to taste
- 1 teaspoon mustard
- 1 bay leaf
- 8–10 black peppercorns
- 1 small carrot, sliced
- 75 g butter
- 3 tablespoons flour
- 500 ml hot broth (from cooking the meatballs)
- 100 ml cream
- 2–3 tablespoons capers, with a little of their liquid
- A squeeze of lemon juice
Preparation 👩🍳
- Mix ground meat with onion, egg, soaked bread, mustard, salt, and pepper until smooth. Shape into medium-sized balls.
- Heat a pot of salted water with bay leaf, peppercorns, and carrot slices. Once simmering, add the meatballs carefully and let them cook gently for about 15 minutes. Remove meatballs and strain the broth.
- In a separate saucepan, melt butter. Stir in flour to make a light roux. Gradually whisk in the hot broth until smooth and gently thickened.
- Stir in cream, capers, and a little caper liquid for flavor. Adjust with lemon juice, salt, and pepper.
- Return the meatballs to the sauce and let them warm through for a few minutes.
Serving Suggestion 🥔🥄
Königsberger Klopse are best enjoyed with boiled potatoes or buttered rice. A side of beetroot salad brings beautiful color to the plate and a touch of earthy sweetness that complements the tangy caper sauce.
From Prussia to Present Day: The Story Behind Königsberger Klopse 🏰🇩🇪
This cherished dish takes its name from Königsberg, the historic East Prussian city now known as Kaliningrad. It became famous in the 18th and 19th centuries as a refined specialty that combined everyday ingredients with a touch of culinary finesse. Meatballs were a common, thrifty meal across Europe, but what set this version apart was its signature sauce: creamy, tangy, and accented with capers, an ingredient linked to Prussia’s international trade connections.
Königsberger Klopse reflect both the practicality and the sophistication of Prussian cuisine. The dish was hearty enough for families, yet elegant enough for guests at the dinner table. Even after Königsberg was lost to Germany following World War II, the dish survived in kitchens far away from its city of origin. Today it remains part of Germany’s traditional food culture, reminding people of both the tastes of home and the enduring influence of regional culinary identity. The flavors continue to connect generations, each bite blending nostalgia with comfort.
Image by Benreis.