Königsberger Klopse

A famous and popular German dish, this recipe originated in the former German city of Königsberger, which is now part of Russia and known as Kaliningrad.

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 bread roll soaked, and squeezed dry
  • 1 large onion peeled and finely chopped
  • 2 eggs
  • 2 tbsp breadcrumbs
  • salt and pepper
  • anchovy paste optional

For the broth:

  • 1 liter beef broth clear
  • salt
  • 1 large onion peeled and finely chopped
  • 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 dough from the ground beef and pork, the bread roll and the onion in a bowl with the 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 onion and spices to the broth. Heat the broth, add salt if necessary. Add the meatballs 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