Königsberger Klopse

If you think the only way to eat meatballs is on top of spaghetti (all covered with cheese), think again. Königsberger klopse, aka Soßklopse or sauce dumplings, is a classic German recipe featuring fork-tender meatballs served in a creamy white sauce. While a famous regional dish in Berlin, these meatballs are typical in restaurants and homes throughout Germany. They’re special enough to serve for Sunday dinner and they make a fine weeknight meal—a total win-win!

What are Königsberger klopse?

This traditional German meatball dish originated in the Prussian city of Königsberg. (The city was renamed Kaliningrad after becoming part of Russia following World War II.) The city’s location on the Baltic Coast helps explain the recipe’s unusual ingredients, such as anchovies and capers.

Though initially made with ground veal, these meatballs today are often made with ground beef and pork. The broth in which they’re cooked becomes the base of a creamy white sauce flavored with capers and lemon. Some liken klopse Königsberger to Swedish meatballs, and while both come with a signature creamy sauce, the German meatballs have the tangy white sauce instead of Swedish meatball’s brown gravy. Both are delicious as a party appetizer or served with egg noodles or potatoes for a heartier meal.

Königsberger Klopse Ingredients

• Cooking liquid: This recipe starts by making a cooking liquid with beef broth, white wine, capers and cider vinegar. After simmering the meatballs in the broth, you’ll make a sauce out of the liquid.
• Ground meat: Our Königsberger klopse recipe uses a mixture of ground beef and pork, but you can use the traditional ground veal if you prefer.
• Bread crumbs: Bread crumbs help bind the meatball ingredients together. You can use store-bought bread crumbs or make bread crumbs from scratch by pulsing a day-old German hard roll or other crusty bread in a food processor or blender until fine crumbs form.
• Eggs: Eggs add moisture and work with the bread crumbs to bind the meatballs together.
• Butter: Melted butter adds richness to the meatballs.
• Anchovy paste: Though you may be tempted to skip the anchovy paste, don’t! This traditional ingredient adds a savory umami flavor to the meatballs without a hint of fishiness.
• Seasonings: Season the meatballs with salt, onion powder, garlic powder and pepper.
• All-purpose flour: Dredging the meatballs in flour before adding them to the broth helps thicken the sauce later.
• Cornstarch slurry: Cornstarch mixed with water creates a slurry, which is a common way to thicken a sauce or stew.
• White sauce: Combine sour cream, lemon juice and lemon zest with the broth to make that flavorful sour white sauce.
• Fresh parsley: Fresh parsley adds a pop of color and fresh herb flavor to the meatballs and sauce.
• Hot cooked wide egg noodles: If preferred, serve the Königsberger klopse recipe over a bed of cooked egg noodles.

Directions

Step 1: Make the broth

In a large Dutch oven, heat the broth, wine, vinegar and capers to medium heat.

Step 2: Make the meatballs

In a large bowl, combine the bread crumbs, eggs, butter, anchovy paste, salt, onion powder, garlic powder and pepper. Add the ground beef and pork. Mix thoroughly, but do not overmix. Shape the mixture into 1-1/2-inch balls.

Editor’s Tip: Don’t overmix the meat mixture or you might get tough meatballs. Instead, gently work the mixture until it’s just combined.

Step 3: Cook the meatballs

Place the flour in a shallow dish and roll the meatballs in flour. Use a slotted spoon to transfer the meatballs into the broth. Cover and boil until cooked through, 20 to 23 minutes. Remove the meatballs with a slotted spoon and keep warm.

Step 4: Make the sauce

In a small bowl, whisk together the cornstarch and water. Add the cornstarch mixture to the broth and simmer until thickened, two to three minutes. Add the sour cream, lemon juice and lemon zest to the broth and whisk to combine.

Step 5: Add the meatballs to the sauce

Add the meatballs to the pot and cook two to three minutes longer or until just heated through. Stir in the parsley. If desired, serve over hot noodles and top with additional parsley.

JOSH RINK FOR TASTE OF HOME

Königsberger Klopse Variations

• Serve as an appetizer: To serve Königsberger klopse as an appetizer, form the meatballs into smaller, bite-sized balls. After making the sauce, transfer the meatballs and sauce to a slow cooker to keep warm. Serve with toothpicks.
• Make gluten-free meatballs: For gluten-free klopse Königsberger, replace the bread crumbs and flour called for in this recipe with gluten-free versions.

How to Store Königsberger Klopse

Store leftover Königsberger klopse in an airtight container in the refrigerator. The meatballs will last up to five days in the fridge.

Can you freeze Königsberger klopse?

Yes! You can freeze Königsberger klopse. For the best results, freeze the meatballs separately from the sauce. To freeze the meatballs, set them in a single layer on a baking sheet and place them in the freezer until frozen. Then, transfer the meatballs to a freezer-safe airtight container or freezer bag. Freeze for up to four months. Thaw overnight in the refrigerator before reheating.

How do you reheat Königsberger klopse?

To reheat, transfer the meatballs and sauce to a skillet and simmer over low heat until heated through.

Königsberger Klopse Tips

JOSH RINK FOR TASTE OF HOME

How do you keep meatballs from getting tough?

To prevent tough meatballs, avoid overmixing the ingredients. Stir the meatballs together until they are just combined.

What can you serve with Königsberger klopse?

You’ll typically see Königsberger klopse served with boiled potatoes and pickled beets. Although not traditional, you could serve the meatballs and sauce over egg noodles, spaetzle (dumplings) or rice. For a lighter side dish, serve a cucumber salad alongside the meatballs and sauce.