Königsberger Klopse

Königsberger Klopse
Konigsberger Klopse
Course Entree
Cuisine Mecklenburg-Vorpommern
Keyword capers, Cream, ground beef, Klopse, Meatballs, Pork
Region Mecklenburg-Vorpommern


For the dumplings:

  • 250 g ground beef
  • 250 g ground pork
  • 1 bun soaked
  • 1 large onion
  • 2 eggs
  • 2 tbsp breadcrumbs
  • salt and pepper
  • anchovy paste

For the broth:

  • 1 liter beef broth clear
  • salt
  • 1 large onion
  • 1 bay leaf
  • 3 grains pimento
  • 3 peppercorns

For the sauce:

  • 3 tbsp butter
  • 2 tbsp flour
  • sugar
  • lemon juice
  • 375 ml broth from cooking the dumplings
  • 125 ml cream
  • 1 small glass capers
  • 1 egg yolk
  • salt and pepper

In addition:

  • 1 small bunch parsley for garnish


For the Klopse:

  • Knead a smooth meat dough from the minced meat, the squeezed bread roll and the peeled, finely chopped onion in a bowl with the two eggs, salt and pepper. Bind the dough with breadcrumbs. Depending on personal taste, a little anchovy paste can also be added. Form dumplings from the dough.

For the Broth:

  • Add the peeled, finely chopped onion and spices to the broth. Heat the broth, add salt if necessary. Add the meatballs to the broth and simmer for about 10 minutes. Then remove the bay leaf, peppercorns and allspice corns. Let the meatballs simmer in the broth for another 10 minutes. Then remove and keep warm.

For the Caper Sauce:

  • Heat margarine or butter. Sweat the flour in it. Deglaze with the broth while stirring. Add the drained capers and the cream. Don't let the sauce boil anymore. Season to taste with lemon juice, sugar, salt and pepper. Then stir an egg yolk into the sauce to thicken it, put the meatballs in and serve garnished with the parsley.
Adapted from Chefkoch.de

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