Königsberger Meatballs/ Klopsse

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Königsberger Meatballs/ Klopsse

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Adjust Servings:
2 slices of day-old bread
1 tbsp unsalted butter
2 small onions
1/2 pound lean ground pork
1/2 pound ground beef
2 large egg yolks
Salt & pepper
4 cups vegetable broth or beef broth
5 black peppecorns
4 juniper berries
1 bay leaf
2 tbsp unsalted butter
2 tbsp all purpose flour
24 capers
4 ounces White Wine or broth
2 tbsp Lemon Juice
4 tbsp sour cream
1 pinch Sugar
  • 50 min
  • Serves 4
  • Medium


  • Meatballs:

  • Sauce:



These meatballs originate in the German town of Königsberg in the east of Germany, which is where they got their name. The traditional dish contains meatballs from minced meat, stale bread, and Welsh onions.

It consists of a white sauce made from broth, cream, eggs, and capers. Though it is not the most attractive-looking dish, it is delicious and can be eaten cold as it does not lose its taste.


For the Meatballs:

  1. Soak the day-old bread in water and squeeze it until almost dry. Break it into small pieces.
  2. Melt the butter and cook the finely chopped onion until translucent. Cool slightly.
  3. In a large bowl, place the pork and beef, cooked onions, and pieces of bread.
  4. Add 1 egg yolk, salt, and pepper and mix well.
  5. If the mixture can’t be formed into meatballs, add a few tablespoons of broth. Form into 12 meatballs.
  6. In a large saucepan, add the rest of the broth, cracked peppercorns cracked juniper berries and bay leaf, and quartered onion. Bring to just under a boil.
  7. Add the meatballs carefully. Cook until done, about 12 minutes. Remove the meatballs and keep warm. Strain the liquid into a measuring cup.

For the Sauce:

  1. Melt the butter in a pan and add the flour.
  2. Slowly, stir about 1 1/2 cups of the strained meatball cooking liquid into the roux, whisking to keep the sauce smooth.
  3. Add the capers and white wine; season the sauce to taste with lemon juice, sour cream, and a pinch of sugar if using.
  4. 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.
  5. Add the meatballs to the sauce, warm through, and serve.

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