The Best German Meatballs Recipe (Königsberger Klopse)
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Loading... - Enrique Pantoja
- 23 Feb 2023
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This iconic German meatball recipe in sauce (Königsberger Klopse) and is often served on special occasions, yet easy enough to make for a weeknight dinner!
The deliciously seasoned beef and pork meatballs are simmered in beef broth before finishing the sauce with cream, capers and lemon.
I love serving mine with peeled gold potatoes cooked in salted water, called Salzkartoffeln in German, to soak up all that yummy gravy!
Who invented Königsberger Klopse
Königsberger Klopse are meatballs originated in the Prussian city Königsberg (meaning "king's mountain"), which became part of Poland and now Russia after World War 2.
It's been attempted to rename this popular German meatball recipe to go with the new city's name, Kaliningrad. However, it's still known as "Königsberger Klopse," not "Kaliningrader Klopse." It's a popular dish all across Germany and from grown-ups to kids, everyone loves it!
How to make them
Königsberg, being a harbor city, had easy access to more exotic ingredients like capers and anchovies and spices, which are essential to this dish. Although the anchovies are optional these days.
The meatball also used to be made from veal, but is now commonly prepared using a half-and-half mixture of ground pork and ground beef that's seasoned with anchovy paste and onion and held together by bread and eggs. Not an anchovy fan? Leave them out, but I promise you won't even taste them!
After simmering the meatballs in broth (I let mine reduce to give it more flavor), I prepare a creamy sauce flavored with capers, lemon and beef broth.
To make it a meal, serve these pork and beef meatballs with salt-water boiled gold potatoes (the traditional way). Pickled beets are another popular side in Germany. Read More…
