Königsberger Klopse
(German Meatballs)

Königsberger Klopse, or German Meatballs, is a traditional German dish that originated in the city of Königsberg.

Today, it is known and loved throughout Europe. Discover our delicious recipe for the famous dish and try them before your next Germany Vacation!

How to Make Königsberger Klopse

The Ingredients

• 2 small, day-old rolls or 2 slices of bread
• 3 Tbsp butter or margarine, divided into 1 Tbsp and 2 Tbsp parts
• 2 small onions, 1 finely chopped, 1 quartered
• 1/2 lb ground pork
• 1/2 lb ground beef
• Salt and pepper to taste
• 1 or 2 egg yolks
• 5 whole peppercorns
• 4 juniper berries (optional)
• 1 bay leaf (optional)
• 2 Tbsp flour
• 24 capers, drained
• 2–4 oz white wine (may substitute more broth)
• 1–2 Tbsp lemon juice
• 2–4 Tbsp sour cream
• Pinch sugar (optional)
• 4 cups vegetable or beef broth

The Directions

• Soak the day-old rolls in water and squeeze almost dry
• Break rolls into pieces
• Melt 1 Tbsp butter in a saucepan over medium heat and add 1 finely chopped onion, cooking until translucent
• Cool slightly
• Place the ground meats in a bowl
• Add the cooked onion and the rolls along with salt and pepper to taste (about 1/2 tsp salt and 1/4 tsp pepper)
• Add 1 egg yolk
• Mix everything well by hand or with a spoon until mixture can be formed into round meatballs (add a few tablespoons of broth if necessary)
• Form 10–12 meatballs
• Add the cracked spices and second (quartered) onion to the broth and bring it to just under a boil
• Add the meatballs carefully
• Cook until done (about 12 minutes or around 1 min/meatball in your pan)
• Remove meatballs and keep warm
• Melt 2 Tbsp butter in a pan over low heat and add the flour, making a roux
• Little by little, stir about 1 1/2 cups of the meatball broth, strained, into the roux, stirring to keep the sauce smooth
• Add the capers and the white wine and season the sauce to taste with lemon juice, sour cream, and a pinch of sugar
• Add the meatballs to the sauce and serve
• If you wish, add the second egg yolk to bind the sauce further
• Warm the sauce after adding, but do not boil, or the egg yolk will curdle, making the sauce look less appetizing