Konigsberger Klopse (German Meatballs in Creamy Caper Sauce)

"A classic! Authentic Königsberger Klopse are made from ground veal, beef, and pork, along with a small amount of anchovies (or sardines or herring), chopped onions, bread crumbs, eggs, and spices. The traditional creamy sauce that accompanies the dumplings are made from the broth in which the dumplings were cooked, flour, cream, white wine, lemon juice, and capers. Delicious! Serve with boiled new potatoes and my Rotkohl recipe #108449 #108449. Also makes a great appetizer! A little history: Predecessors of the Königsberger Klopse date back to the Middle Ages. However, the East Prussian name Klops (Klops = meat dumpling) didn't originate until the 18th century. Königsberger Klopse was invented in the city of Königsberg (then the capital of East Prussia; today known as Kaliningrad, Russia) around 200 years ago. My German/Polish/French grandmother was born and raised in East Prussia, about 30 kilometers from Königsberg. This recipe is my version of her delicious Königsberger Klopse, which she never wrote down but with the help of my mother I was finally able to replicate. I have many fond memories of enjoying this dish (which the women would prepare) at family gatherings, Sunday dinners, and special occasions such as birthdays and anniversaries. Still one of my top favorites!!! I hope your family enjoys, too. (Helpful Tips: These tender meatballs are braised NOT fried. If halving the meatball recipe, you will still need the full amount of stock for braising and for the gravy. The meatballs are somewhat delicate & time consuming to make; have someone help to form them into balls, it is much easier that way! For appetizers make them smaller and serve warm from the crock pot with toothpicks, buttered rolls and Potato Salad recipe #309891 #309891. Freezes well)."
photo by BecR2400 photo by BecR2400
photo by BecR2400
photo by FrenchBunny photo by FrenchBunny
photo by BecR2400 photo by BecR2400
photo by Papa D 1946-2012 photo by Papa D 1946-2012
photo by Linky photo by Linky
Ready In:
1hr 45mins




  • In a large saucepan or Dutch oven such as Le Creuset, heat broth ingredients (stock, bay leaf, cider vinegar, white wine, peppercorns, and 2 tablespoons capers) to a simmer over medium heat.
  • Meanwhile, combine meatball ingredients, mix well.
  • Form meat mixture into golf-ball sized balls (note: mixture will be a bit sticky and delicate to work with, but this is normal, and the result will be a moist and tender meatball!). Roll them in flour, and carefully place into hot broth; simmer each batch for 15 minutes, but do not boil. (Tip: do not crowd meatballs, ie only simmer about 10-12 meatballs at a time). Note that the broth will thicken as you add the flour covered meatballs, which will make a nice sauce.
  • Carefully remove meatballs from the hot broth with a slotted spoon, and keep them warm in a covered bowl stored in the oven while making the sauce. Discard bay leaf.
  • To Make Cream Sauce:

  • To hot broth stir in the sauce ingredients and heat through, but do not boil.
  • Add the cooked meatballs to the heated sauce, stir gently and warm through.
  • To Serve:

  • Serve Meatballs and Cream Sauce with boiled new potatoes (salzkartoffel) or hot buttered spaetzle noodles, and German Rotkohl recipe #108449. Sprinkle with snipped fresh parsley, for garnish.
  • To Serve as an Appetizer:

  • Make the meatballs smaller and serve warm from the crock pot with toothpicks, buttered rolls and potato salad recipe #309891.
  • Freezes well.

Questions & Replies

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  1. Marianne B.
    Some of the remarks mention a number for another recipe. Where do I go to get the recipes that are mentioned by a number?


  1. FrenchBunny
    This was a very yummy dish. So full of flavor. The meatballs were so tender and melt in your mouth I couldn't believe it. The only thing I did different was cut the meatball part in half. We were only 2 of us, so I still had plenty leftovers. I made 17 balls from the mixture. I would of preferred the sauce just a bit thicker but that was my error. I had kept the broth part full recipe and since the meatballs was half recipe it didn't give as much flour off in the broth to of thickened. (it is what I figure anyways)I should of put just a bit of flour slurry in to thicken just a bit. But the flavor was so good. I will definitely be making this again. Thanks for sharing a wonderful recipe BecR
  2. glenysadams
    Hi, I cooked this recipe for friends when we had a European day recently, I made the meatballs and broth the previous day, so quick to poach meatballs the next day, kept them warm in the slow cooker - they were such a hit.....(my husband said they were as good as when his Prussian mother cooked them)!
  3. Paul F.
    Hello, my wife just finished preparing this recipe and it was wonderful. She used veal, pork and beef. The meatballs were delicate and tasty. The cream sauce was out of this world. Rich, creamy and slightly sharp, great German flavor. She served them with boiled potatoes and corn on the cob. What a wonderful meal. Thank you for such an accurately detailed recipe and delicious meal. I told her she could make this anytime, what a nice German treat.
  4. sumo chef
    I made some revisions to the recipe for a couple of reasons. I cut the recipe in thirds, and used ground turkey instead of the blend. To make up for the often dry texture of turkey I added a Tbsp of olive oil and they came out delicious. I also didnt have any sour cream for the sauce so I made it with a 1/2 C of half & half instead. The meal was delicious!
  5. botanica11
    This recipe brought back so many memories when I read it, I had to prepare it the next day. It is excellent and when we sat to dinner that evening, it was like sitting in the little gasthaus next to the butcher shop in the town in Germany where I lived for many years. I will be making this again often. Thanks for the memories and the great recipe.


<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! &nbsp; Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!!&nbsp; &nbsp; A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much!&nbsp;</p>
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