Koenigsberger Klopse German Meatballs

Koenigsberger Klopse German Meatballs in creamy Caper Sauce


Koenigsberger Klopse German Meatballs

Koenigsberger Klopse German Meatballs with a creamy Caper Sauce. This Koenigsberger Klopse Recipe is made in three steps; preparing the meatballs, cooking the meatballs in a broth and finishing off with a creamy Caper Sauce.

Ingredients for Koenigsberger Klopse German Meatballs:

  • 750 g (1.65 lbs) of ground beef (optional veal or pork)
  • 1 ½ – 2 (depending on size) of French rolls one day old
  • 200 g (7.05 oz) of diced onion
  • 2 teaspoons of anchovy paste
  • 1 egg XL
  • 1 egg yolk XL
  • 2 teaspoons of salt
  • ½ teaspoon of pepper
  • 2 heaped tablespoons of chopped parsley

Ingredients for Koenigsberger Klopse German Meatballs

Preparation of the meatballs:

Place your French rolls in a bowl with lukewarm water and to let them soak for about five minutes. Place the ground meat in a bowl. Add the diced onions, egg and egg yolk, anchovy paste, salt, and pepper. Wring the water out the rolls and add the bread to the meat. Wash and cut or chop the parsley with an electric food chopper and add to the meat. Mix all the ingredients together with your hands or an electric hand mixer using the kneading hooks. Use about one tablespoon of meat and form dumplings about the size of a table tennis ball.

img_6944  img_6947  Preparation for Meat for Koenigsberger Klopse German Meatballs

Ingredients for broth and gravy:

  • 1 ½ l (1.58 qt) of water
  • 1 teaspoon of salt
  • 2 cubes of Knorr beef bouillon
  • 1 onion cut in quarters
  • 5 whole cloves
  • 3 bay leaves
  • 70 g (2.46 oz) of butter
  • 70 g (2.46 oz) of all purpose flour
  • 500 ml (16.9 oz) of milk
  • 2 tablespoons of English cream or sour cream
  • 30 g (1.05 oz) of capers (optional)
  • 1 tablespoon of lemon juice
  • 2-3 tablespoons of white wine (optional)

Ingredients for gravy for Koenigsberger Klopse German Meatballs

Preparation of broth and gravy for the Koenigsberger Klopse German Meatballs:

Bring the water to a boil and add the crumbled beef cubes and salt. Place the dumplings into the boiling water and turn the heat down. Add the onions, cut in quarters, cloves, and bay leaves. Let it simmer for about 20 minutes. Remove the dumplings from the broth with the help of a spider strainer and place them on a plate. Keep them warm.

Cooking Koenigsberger Klopse Recipe

Pass the broth through a sieve and place aside. Melt the butter in a saucepan. Add the flour and mix with a whisk until combined. Use 1 l – 1.05 qt of the broth and the milk to pour it into the butter/flour mix. Stir with a whisk until the flour mix is dissolved and the gravy is smooth. Add the wine, lemon juice, and capers. Take your sauce from the stove and add the English cream or sour cream. Place the meat dumplings back into your cream sauce.

img_6961   img_6999   Finishing Koenigsberger Klopse German Meatballs

These meatballs are commonly served with boiled potatoes and I recommend also Oma’s Red Beet Salad.

Serving Koenigsberger Klopse German Meatballs


  • roni

    I am SO excited to have found this recipe and blog. I am half German and grew up helping my mom in the kitchen at our home in Texas. My mom is German, but we ate mostly American food with occasional German meals. or german food with an American flare. Koenigsburger was always my favorite! But I also loved jagerschnitzel and geschnetzeltes, and my dad’s Frikadellan. I’ve always wanted to know more about German cuisine and baking. My Oma passed away from cancer when I was very young and my Opa passed away when I was 14, and unfortunately I’ve never enjoyed a close relationship with my German half of the family. It’s hard to do so when you live on the other side of the world and speak different languages! Most authentic recipes I’ve found are in German and I have to have my mom translate. Now that I’m grown and moved out, I really miss the occasional German meals. I can’t wait to make this Koenigsburger and I plan to try more of your recipes. I’m also making Linzer cookies this Christmas and I hope that when I have children I can pass this recipe and others on to them. Thank you so much for this blog!

    • The Oma Way

      Roni, thank you so much for your comment and explaining some of your family history and background. I always appreciate learning more about the people, which are interested in my side. I hope, that you will find some more recipes you like. Thanks again, yours Oma