Königsberger Klopse according to the original recipe

Home cooking with a history: Königsberger Klopse like Grandma used to make

Why this recipe is a classic

Königsberger Klopse are a true piece of culinary homeland. The tender meatballs in a creamy caper sauce are a symbol of German home cooking, as Grandma used to make it. With my extensively revised recipe, you're guaranteed to succeed with this classic dish— Step by step, with all the tips and tricks.

Contents

What are Königsberger Klopse?

Origin and Tradition

Königsberger Klopse originally come from East Prussia, more precisely from the former capital of Königsberg, now Kaliningrad. They are spicy meatballs that are cooked in a flavored broth and then served in a white caper sauce. Unlike Frikadellen, they are boiled rather than fried.

Other Names

They are also known by names such as "Sauer Klopse," "Kapernklopse," or "Sauce Klopse." The typical flavor comes from the combination of spicy minced meat and the sour, fresh sauce.

Ingredients for Königsberger Klopse

Ingredients for the Klopse

Ingredients for the broth

Ingredients for the sauce

Make Königsberger Klopse yourself - Step by Step

Step 1: Preparing the Minced Meat Mix

  1. Cut the bread rolls into cubes and soak them in milk, then squeeze them dry.

  2. Finely chop the onion and sauté them in butter until translucent.

  3. Cut the anchovies very finely.

  4. Mix everything thoroughly with the minced meat, egg, mustard, salt, and pepper.

Step 2: Forming Meatballs

  1. With moistened Form 12 equal-sized balls (40-50 g) with your hands.

  2. Optional: Measure precisely with an ice cream scoop.

Step 3: Let the meatballs cook

  1. Bring the meat broth with the bay leaves, cloves, and juniper berries to a boil in a large pot.

  2. Reduce the heat – The broth should just simmer.

  3. Carefully add the meatballs with a slotted spoon and let them cook for 15 minutes.

  4. Then remove 500 ml of the broth – This is needed for the sauce.

Prepare the classic sauce

Step 1: Make the roux

  1. Melt the butter in a saucepan over medium heat.

  2. Add the flour and stir with a whisk, then sauté for 2-3 minutes.

Step 2: Finish the sauce

  1. Slowly stir in the stock and cream, whisking constantly Stir to avoid lumps.

  2. Simmer for 5 minutes until the sauce is creamy.

  3. Add lemon juice and capers, add meatballs, and heat everything together.

5 Professional Tips for Perfect Results

Tip 1: Prepare Ingredients Thoroughly

The finer the anchovies and onions are chopped, the more homogeneous the mince will be.

Tip 2: Squeeze out the bread rolls well

This prevents the mixture from becoming too moist and helps the meatballs hold together better./p>

Tip 3: Moisten your hands

This prevents the mixture from sticking and ensures perfectly round balls.

Tip 4: Only let the broth simmer

Boiling vigorously would cause the meatballs to fall apart. Gentle cooking is the secret.

Tip 5: Slowly process the roux

Slowly stirring in the liquid prevents lumps and ensures a creamy consistency.

Side Dish Recommendations

Traditionally Delicious

Alternatives

Prepare Königsberger Klopse in Record Time

Tip 1: Use Ready-Made Broth

Instead of seasoning your own, simply use a high-quality, store-bought meat broth.

Tip 2: Freeze Meatballs in Advance

The meatballs freeze perfectly. When needed, simply let them simmer in hot broth.

Conclusion: This is how home-cooked food tastes like it used to

With this recipe, you can make Königsberger Klopse like they came from grandma's kitchen. Whether traditional or in record time – You'll love the spicy flavor and creamy caper sauce. Ideal for family meals, holidays, or simply to feel good.

Servings: 4
Preparation time: 40 minutes
Calories per serving: approx. 515 kcal
Macros: 16g carbohydrates / 33g protein / 39g fat

Königsberger Klopse