The BEST German Meatballs Recipe (Königsberger Klopse) (2024)

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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!

The BEST German Meatballs Recipe (Königsberger Klopse) (1)

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!

The BEST German Meatballs Recipe (Königsberger Klopse) (2)

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.

Königsberger Klopse are rather upscale and made on special occasions, although they are simple enough to serve for a more casual evening meal as well.

The BEST German Meatballs Recipe (Königsberger Klopse) (3)

Ingredients

There are a few essential ingredients you need for making these German meatballs called Königsberger Klopse. A lot of them staples, and a few of them not so common that add unique flavor.

  • Ground beef. I usually use lean ground beef, but any kind you have on hand will work.
  • Ground pork. The mixture of the two ground meats makes it taste closer to veal, which is what's traditionally used to make Königsberger Klopse.
  • Crusty, white roll. I use French bread or a French roll. Soak it in water first, then wring out as much of the water as you can before adding the roll to the meat mixture.
  • Onion. I use yellow onions. You'll use one to add to the meatball mixture and another when simmering the meatballs in broth.
  • Eggs. To hold the meat mixture together.
  • Breadcrumbs. To create a denser meat dough that won't fall apart.
  • Anchovy paste. I was skeptical about adding anchovy paste as I don't love anchovies. But it adds a unique depth in flavor without tasting fishy at all.
  • Beef broth. For simmering the meatballs in. I let mine reduce, which adds more flavor, then use it for making the sauce.
  • Bay leaf. Add it to the simmering broth.
  • Whole peppercorns. To add to the simmering broth.
  • Ground allspice. It adds a subtle spice note to the broth.
The BEST German Meatballs Recipe (Königsberger Klopse) (4)
  • Butter. To create the base for your creamy caper sauce.
  • Flour. Just a bit to thicken the sauce without having to add too much cream.
  • Lemon. Just the juice of half a lemon to add freshness.
  • Sugar. To balance out the sour notes from the lemon. Just a pinch is usually enough (if using at all).
  • Heavy whipping cream. To add creaminess to the sauce.
  • Capers. I just love capers for their briney flavor. I used to be 'scared' of them, thinking they're something from the sea. When in fact capers are just tiny little flower buds. I sprinkle more on top before serving.
  • Parsley. For garnish.

Video

Visually learn how to make Königsberger Klopse by watching this short video. They're so simple and so good! I promise you'll want to make them over and over again!

The BEST German Meatballs Recipe (Königsberger Klopse) (5)

You'll love these German recipes

If you love my German meatball recipe, also check out my Frikadellen (German 'hamburgers') and Zwiebelhackbraten (German meatloaf with lots of onions served in a delicious beer sauce).

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The BEST German Meatballs Recipe (Königsberger Klopse) (6)

The BEST German Meatballs (Königsberger Klopse)

This German meatball recipe in sauce is called Königsberger Klopse and is an iconic German food staple, often reserved for special occasions.

These 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! If you're in the mood for more German ground pork and beef recipes, check out my Frikadellen (German hamburgers).

4.96 from 24 votes

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Prep Time 40 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dinner, Main Course

Cuisine German

Servings 4 servings

Calories 627 kcal

Ingredients

Meatballs (Klopse)

  • ½ pound ground beef
  • ½ pound ground pork
  • 1 white, crusty roll soaked in water
  • 1 medium onion about 150 grams, peeled and finely diced
  • 2 eggs
  • 2 tablespoons breadcrumbs
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground black pepper
  • 1 Tablespoon anchovy paste Optional. No worries, the flavor doesn't come through (I am not an anchovy fan and still use it). It just gives these meatballs a deeper flavor profile!

Simmer Broth

Caper Cream Sauce

  • 3 tablespoons butter
  • 2 tablespoons flour
  • ½ lemon juice only
  • sugar to taste
  • 375 milliliters meatball broth strained broth that you cooked the meatballs in
  • 125 milliliters heavy cream
  • 50 grams capers
  • parsley for garnish

Instructions

Meatballs

  • Wring out your roll soaked in water (I let it soak for about 10 to 15 minutes ).In a large bowl, combine ground beef and pork, roll, onion, eggs, salt and pepper.

    ½ pound ground beef, ½ pound ground pork, 1 white, crusty roll, 1 medium onion, 2 eggs, 1 teaspoon fine sea salt, 1 teaspoon ground black pepper

  • Knead by hand until you achieve a smooth, homogenous mixture. Add the breadcrumbs and knead again.

    2 tablespoons breadcrumbs

  • It's time to add the anchovy paste. Sidenote: I don't like anchovies personally at all, but it really deepens the flavor profile of the dish.

    1 Tablespoon anchovy paste

  • Using your hands, shape 20 to 24 meatballs with the meat 'dough.'

Broth

  • In a medium sized pot, combine broth, onion, and spices. Bring to a boil and add salt as needed. Add the meatballs and let simmer for 10 minutes.

    1 liter beef broth, 1 medium onion, 1 bay leaf, 3 peppercorns, 1 pinch ground allspice

  • Remove the bay leaf and peppercorns and continue to simmer for an additional 10 minutes.

  • Remove the meatballs (I used this skimmer) and cover with foil to keep warm. Strain and save the broth for the sauce.

Sauce

  • Melt butter in a medium saucepan over medium-high heat. Gently whisk in flour.

    3 tablespoons butter, 2 tablespoons flour

  • Whisk in the broth, starting with a small amount and gradually adding in the rest.

    375 milliliters meatball broth

  • Add drained capers and cream and be careful not to let the sauce come back to a boil. Season to taste with lemon juice, sugar, salt and pepper.

    ½ lemon, 125 milliliters heavy cream, 50 grams capers, sugar to taste

  • Add the meatballs to the sauce and garnish with parsley.

    parsley

  • Serve with peeled potatoes cooked in salted water (Salzkartoffeln). Pickled beets are also often served with this traditional German meal. Enjoy and let me know in the comments how much you loved this meal!!

Video

Notes

Not an anchovy fan? Leave them out. But I promise, they won't make your meatballs taste fishy. I am not much of an anchovy person either, if that helps.

Why is your sauce darker than usual? I simmered down my broth when cooking the Königsberger Klopse in it for 20 minutes. If you want a lighter colored sauce, put a lid over the meatballs when simmering.

Do I have to add sugar? The sugar in the sauce is simply there to balance out the sour flavor from the lemon. I often leave it out, and even if you do use it, it's just to taste and typically just a pinch.

Nutrition

Calories: 627kcalCarbohydrates: 20gProtein: 30gFat: 47gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 224mgSodium: 2296mgPotassium: 676mgFiber: 3gSugar: 4gVitamin A: 875IUVitamin C: 12mgCalcium: 122mgIron: 4mg

Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Christiane James

    Hallo Sophie, Du hast den Absatz Nr. 4 nicht uebersetzt. Ich liebe Koenigsberger Klopse und habe sie vor sehr vielen Jahren das letzte Mal gegessen als meine Mutter sie noch zubereitete. Nun allerdings werde ich sie gemaess Deines Rezeptes nachkochen und dann meine Bewertung abgeben. Viele Gruesse - Christiane James (arbeite beim vomFass, Countru Club Plaza

    • dirndlkitchen

      Ups! Habe ich doch eben mal angepasst - vielen Dank! 🙂 Viel Erfolg beim Nachkochen! Hast du irgendwelche Wünsche? Bestimmte Rezepte, die du hier gerne sehen würdest?

The BEST German Meatballs Recipe (Königsberger Klopse) (2024)

FAQs

What is Königsberger Klopse made of? ›

The meatballs are made from very finely minced veal, though less expensive beef or pork is often substituted, along with onions, eggs, a few (white) bread crumbs, and spices, chiefly white pepper. The traditional recipe uses anchovy. If herring is substituted, the dish is called Rostocker Klopse.

Are German meatballs the same as Swedish meatballs? ›

Swedish meatballs are exactly like the meatballs you'll have in Italy, Germany, Poland, you name it. Bobs of ground beef and ground pork with a bit of egg and salt and spices.

What is the secret of a tender meatball? ›

Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.

What's the difference between Swedish and Finnish meatballs? ›

"Finnish meatballs are meatier and bigger than Swedish meatballs. They are also served with lingonberry jam and boiled/mashed potatoes, and a gravy, but they are juicier and yummier.

Why is Königsberger Klopse important? ›

“Königsberger Klopse is a traditional German dish that originated in the city of Königsberg. Today, it is known and loved throughout Europe, and it's particularly famous onboard the Uniworld fleet, where it often makes an appearance at lunchtime.”

What is the English translation of Klopse? ›

The minstrels are organised into 'klopse' which are clubs in Kaapse Afrikaans but can be translated as troupes in English. This lively show has been going strong since the mid-19th century!

Why do Swedish meatballs taste so good? ›

If you're wondering what's so special about Swedish Meatballs, or what they taste like, close your eyes and imagine this: incredibly soft meatballs, made extra juicy by using a combination of both pork and beef and soaked bread instead of breadcrumbs, lightly spiced with just a touch of nutmeg and all spice that gives ...

Why do Swedish meatballs taste different? ›

Think of these as Italian-style meatballs that went to a spa. They're flecked with oregano, fennel, and red pepper (some garlic wouldn't be out of place either), but lightened up with ricotta and ground turkey instead of beef.

What's the difference between Swedish meatballs and homestyle meatballs? ›

American Italian meatballs, in contrast, are typically seasoned with Italian herbs such as oregano. Swedish meatballs are typically served with a creamy sauce made from pan drippings, while American Italian meatballs are often served with a tomato-based sauce.

Is it better to fry or bake meatballs? ›

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

What is the best binder for meatballs? ›

An egg is usually a good start, as that can help with the tenderness and texture, but the king of meatball binders is breadcrumbs soaked in milk (also known as a panade). Soaking the breadcrumbs first makes them pliable and soggy, which allows them to easily and evenly mix into the ground meat.

Do meatballs get more tender the longer they cook in sauce? ›

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

How do Swedes eat meatballs? ›

Meatballs are as quintessentially Swedish as it gets. In their most traditional form Swedish meatballs ('köttbullar') are made of ground pork and beef, cream, egg and onion, and are served with creamy mashed potatoes, a thick, brown gravy, lingonberry jam and pickled cucumber.

What do Italians call meatballs? ›

Called polpettes, Italian meatballs are often served sauceless and are much smaller than the meatballs you're probably used to. Traditional Italian meatballs typically contain equal portions of meat and soaked bread, and other additions such as egg and vegetables.

What are IKEA meatballs? ›

HUVUDROLL. Our meatballs were launched in 1985 and are loved by people everywhere. With mashed potatoes, cream sauce and lingonberry jam, they're as Swedish as it gets. Easy to cook and serve – a tasty IKEA icon.

What is the sauce for Swedish meatballs made from? ›

The sauce for Swedish Meatballs is a creamy gravy that is made with butter, beef broth/stock, thickened with flour and made creamy with cream. But the most important flavour for the a really good creamy gravy is the pan drippings after searing the meatballs.

What are Polish meatballs made of? ›

Ingredients
  • 1-1/2 cups soft bread crumbs.
  • 1/2 cup evaporated milk.
  • 1/2 pound ground pork.
  • 1/2 pound ground veal.
  • 1/2 pound ground beef.
  • 2 large eggs, lightly beaten.
  • 1 tablespoon grated onion.
  • 1 tablespoon minced fresh parsley.
Jan 8, 2024

What is meatballs in German? ›

LIVRETTER frikadeller (meatballs) are ideal for the barbecue.

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