Konigsberger Klopse

Name: Konigsberger Klopse
Yield: 2 servings
Cuisine: German
Ingredients: 500g ground veal; 1 bread roll, soaked; 3 tbsp butter; 3 tbsp capers

Königsberger Klopse/KUH-nigs-burg-er KLOP-seh/

About this dish

Veal meatballs poached and served in a creamy white caper sauce.

📍 Find the best Konigsberger Klopse near me

AI-powered — Google, TripAdvisor and food blogs

Ingredients

🥩500g ground veal

🍞1 bread roll, soaked

🧈3 tbsp butter

🫒3 tbsp capers

Method

Serves 2

Mix ground veal with soaked bread, egg, and onion, then shape into balls.

Poach the meatballs gently in broth until cooked through.

Make a roux with butter and flour, then whisk in the poaching broth.

Stir in cream, capers, and a little lemon juice.

Return the meatballs to the sauce and serve with boiled potatoes.

✓ What Makes it Authentic

Königsberger Klopse originated in the former East Prussian city of Königsberg, distinguished by its tangy caper cream sauce.

User Reviews

No reviews yet — be the first!

Members can create lists, save favourites and get recommendations.

🔥 Viral Recipes

How the world's top chefs make this dish

CALLEkocht - Omas Rezepte

394.4K views

YouTube ↗

🌍 Food Vlogs

Eating and cooking it at the source

🌍

No videos yet

What To Eat

The World's Food Guide