{"id":2082716,"date":"2024-11-22T21:45:37","date_gmt":"2025-02-23T05:56:28","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&p=2082716"},"modified":"2025-03-14T08:35:34","modified_gmt":"2025-03-14T13:35:34","slug":"konigsberger-klopse","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/konigsberger-klopse\/","title":{"rendered":"K\u00f6nigsberger Klopse"},"content":{"rendered":"

If you think the only way to eat meatballs is on top of spaghetti (all covered with cheese), think again. K\u00f6nigsberger klopse, aka So\u00dfklopse or sauce dumplings, is a classic German recipe<\/a> featuring fork-tender meatballs served in a creamy white sauce. While a famous regional dish in Berlin, these meatballs<\/a> are typical in restaurants and homes throughout Germany. They’re special enough to serve for Sunday dinner and<\/em> they make a fine weeknight meal\u2014a total win-win!<\/p>\n

What are K\u00f6nigsberger klopse?<\/h2>\n

This traditional German meatball dish originated in the Prussian city of K\u00f6nigsberg. (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.<\/p>\n

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\u00a0K\u00f6nigsberger 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.<\/p>\n

K\u00f6nigsberger Klopse Ingredients<\/h2>\n