These delicious Königsberger Klopse are a classic German dish of tender meatballs in a delicate white sauce with capers.
Königsberger Klopse is one of those classic dishes that you will find at most German restaurants. Not only that, it is so easy to make that many Germans serve this at home.
This was certainly the case for me. Königsberger Klopse was one of my favorite dishes when I was a kid growing up in Germany.
In a way, it is a quintessential German dish. Did you know that Germans love slathering their main protein in plenty of sauce? These meatballs are just one example of that. They should be swimming in the sauce …
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Why you will love this recipe
“Königsberger” as we often call them as it is shorter, is really German comfort food. Originally, the meat was veal but I usually make this dish with grass-fed ground beef from a local farm. With onions and soaked bread, these meatballs become very tender and light.
What better way to serve them than with a delicious and light yet creamy sauce. While the capers are essential to this recipe, they ultimately are optional – should you not be a big fan of capers.
Even though it may look like a complicated recipe, it actually is very easy to make. Once you have made this a few times, you will love how quickly you can whip this up.
Whether you serve it for a weeknight dinner or for a special occasion, Königsberger Klopse are always a hit. They will surely impress your family and dinner guests!
What are the ingredients for these Königsberger Klopse
One of the reasons that this recipe is so easy is because you will not need any special ingredients.
- meat: this is the main ingredient. Traditionally, people have been using veal but as I said above, I use mostly ground beef. Since it is such a central ingredient, I always recommend getting the best quality you can afford. For us, that is grass-fed beef from a local farm.
- onions: there are quite a lot of onions in this recipe for good reason. They add to the flavor but also make the meatballs a bit lighter.
- stale bread: this is another key ingredient that make these German meatballs a bit fluffier. Typically, Germans use a stale breakfast roll. Since they can hard to come by here in the US, I have used a piece of French baguette or artisan bread.
- milk: to soften the bread, we will soak the bread in a bit of milk.
- egg: the egg is critical to make the meatballs both stick together and fluffy.
- chopped parsley: it will be hard to taste the parsley but it gives the meatballs nice green specks of color
- broth: we will cook the Königsberger Klopse in a broth or bouillon. Once they are cooked, this broth is the base for the sauce
- butter and flour: we will use these to thicken the sauce. Essentially, this is a roux or “Mehlschwitze”, as we call it in German.
- lemon juice: this ingredient gives the sauce its bright flavor that is so typical for Königsberger Klopse.
- sour cream: while many people use regular sweet or whipping cream, I always prefer using sour cream. I find that the latter gives the sauce a better, more complex flavor while also being a bit healthier (since it is fermented).
- sugar: while I am not a fan of unnecessarily making dishes sweeter than they need to be, the sugar here in this recipe rounds out the taste of the sauce. You can certainly adjust the amount to your liking!
- capers: I love capers as they are the distinct ingredient that makes these meatball Königsberger Klopse.