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My grandma’s Königsberger Klopse have been a favorite in my family since I was a kid. These juicy meat dumplings in a rich caper sauce always remind me of those cozy times in her kitchen. You don’t need much to cook up this wonderful East Prussian classic—just a handful of basics for a meal that’ll make everyone happy and full.
When I tried making this myself the first time I couldn’t believe how straightforward it is. It’s always a winner at the table—even the little ones are all over it!
Must-have Ingredients
- Pork and beef mince: gives you that juicy flavor, buy good quality from your butcher
- Day-old bread or white bread: keeps the dumplings nice and fluffy, use something hearty if you can
- Warm milk: softens up the bread, whole milk is best
- Chopped onion: adds sweet and tasty notes, go for one that’s big and firm
- Eggs: hold everything together, organic is even better
- Fresh parsley: brings a fresh herbal kick
- Salt, white pepper, nutmeg: classic seasoning, freshly ground is always best
- Butter: makes both the onions and the sauce richer, real butter is the way to go
- For the broth: water, bay leaf, whole peppercorns, onion, carrot, celery, salt and a splash of white wine vinegar—use really flavorful soup veggies
- For the sauce: butter, flour, some broth, cream, capers and their brine, egg yolk, lemon juice and more spices for that special creamy and tangy kick, get proper jarred capers
- Potatoes for serving: get the waxy type, fresh from the market is best
- Cooked beetroot: balances the flavors, use gentle, already cooked beets if possible
How to Make It Step by Step
- Soak the bread:
- Chop up the bread and pour over the warm milk, let it sit for 15 minutes, then squeeze out extra moisture so it’s not soggy
- Sweat the onions:
- Finely dice the onion, cook it gently in butter till it’s soft and smells good, then let it cool off
- Mix up the meat blend:
- Combine your mince, squeezed bread, cooled onions, eggs, parsley, salt, pepper and nutmeg in a big bowl. Mix well with clean hands, don’t make it too compact
- Shape the meatballs:
- Dampen your hands, make even sized balls, keep them light so they stay tender after cooking
- Get the broth going:
- Fill a big pot with water, throw in bay leaf, peppercorns, onion, carrot, celery, salt and vinegar, and simmer uncovered for 10 minutes on medium heat
- Poach the meatballs:
- Lower the meatballs into the hot broth, turn the heat down so it just barely simmers, cook for about 20 minutes so they hold their shape
- Fish out the meatballs:
- Gently lift out the meatballs using a slotted spoon, pop them on a warm plate, strain the broth through a fine sieve and save it
- Start the roux:
- Melt butter in a saucepan, quickly whisk in flour and cook it till it turns light golden, stirring all the time
- Add the broth:
- Slowly pour in your strained broth while whisking, this keeps it lump-free, let it bubble for 10 minutes to thicken the sauce
- Finish the sauce:
- Add in cream, capers with some brine, season with salt, pepper, lemon juice to taste for that signature flavor
- Blend in the egg yolk:
- Mix the egg yolk with a bit of hot sauce, then stir it into the pan, don’t let it boil anymore or it’ll curdle
- Serve it all up:
- Pop the meatballs into the finished sauce, let them warm through for five minutes, sprinkle with parsley and serve with potatoes and beets
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Good to Know
It’s loaded with quality protein since you’re using top-notch meat.
Gentle cooking keeps the dumplings really tender.
Easy to prep ahead and warm up again.
I’ve always loved the capers most. To me, they totally make the dish. My grandma always said real capers matter, there’s just no swap for that taste. I still remember us at the stove together tweaking the sauce flavor on lazy afternoons.
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How to Store
Keep Königsberger Klopse chilled in the fridge, they’ll be good for a couple of days. Best stored in a sealed container with the sauce. If you want to store them longer you can freeze them, just thaw slow and heat gently so your sauce stays creamy.
Ingredient Swaps
If you can’t get mixed or veal mince just use all beef—the flavor gets a bit stronger. Any stale roll works if you’ve got no white bread. Don’t want capers? Try chopped green olives for a twist.
Ways to Serve
Traditionally you put these with boiled potatoes and beets. If you’re in a rush, mash or noodles work just fine too. For a fresh side, go for some crisp green salad with a zingy vinaigrette. The sauce also pairs great with sweet peas on the side.
A Bit of History
Königsberger Klopse come from East Prussia and used to be a Sunday treat. Even back in my grandparents’ day these meatballs in tangy caper sauce were the showstopper at any big meal. These days, they’re classic comfort food and all about bringing families together across Germany.
Recipe FAQs
- → What helps the meat mixture turn out soft and fluffy?
Soak the bread well and press out excess water, shape the mix gently, and don’t skip the eggs. Go easy—don’t over mix!
- → Why simmer the meatballs in broth?
Broth keeps them juicy and lets them soak up extra flavor, so they come out super soft.
- → How does the caper sauce get so smooth?
Butter, flour, broth, and cream bring the creaminess. Egg yolk and capers add that extra hint of something special.
- → Which sides go really well with them?
Boiled potatoes or mash are the go-tos, and beetroot brightens up the plate too.
- → Can you get these meatballs ready ahead and reheat?
Yes! Prep them in advance and when you rewarm them, they taste even deeper since the flavors sink in.