königsberger klopse

Kralovecke klopsy – ci take kralovecke karbanatky – jsou jednou z literarne proslavenych pochoutek, kterou hostil sve kontaktni osoby sarmantni milovnik jidla a agent tajnych sluzeb Thomas Lieven ve znamem romanu Nemusi byt vzdycky kaviar od J.M.Simmela. A literarnim hrdinum chutnalo a verim, ze toto zname nemecke jidlo zachutna i vam.

Konigsberger Klopse, ci take Saure Klopse ci Kapernklopse, jsou pruskou specialitou, ktera dostala sve jmeno podle mesta Konigsberg – Kralovec. Tradicne se pripravuji z jemne mleteho teleciho masa, ale muzeme se setkat i s variantou z veproveho ci hoveziho. Casto se take druhy masa kombinuji. Ochucene masove knedlicky (klopse je stary prusky vyraz pro knedlicek) se vari v nakysle omacce z vyvaru a bileho vina. Omacka se nasledne dochucuje smetanou, zloutky, citronem a kapary.

Na vareni klopsu: 

Cibuli velmi jemne nakrajime a na masle osmahneme do svetle zluta.

Zemli zalijeme vodou a nechame nasaknout, pote z ni vodu vymackame. Vymackanou zemli pridame k obema druhum masa. Primichame cibuli, rozetrene sardelky, sul, pepr a vejce. Rukama vypracujeme hladkou hmotu. Pokud by byla prilis ridka, muzeme trochu zahustit strouhankou. Z masove hmoty navlhcenyma rukama vytvarujeme hladke kulate knedlicky o prumeru cca 5 cm. Odlozime je do chladnicky.

V kastrolu takoveho prumeru, aby se do nej vesly vsechny klopsy v jedne vrstve, privedeme k varu smer vyvaru a vina s bobkovym listem. Do vrouciho vyvaru vkladame opatrne pripravene masove knedlicky. Ztlumime tak, aby jen mirne probublaval, a priklopene varime 10 minut. Pote vypneme a nechame knedlicky v horke tekutine dalsich 10 minut dojit. Opatrne je vyjmeme a uchovame v teple.

Zatim z masla a mouky usmazime svetlou jisku. Vyvar z vareni klopsu precedime a rozredime jim jisku. Provarujeme za pravidelneho michani 10 minut. Vmichame smetanu a kapary.

Zloutky zvlast v male misce metlickou rozslehame se lzickou cukru. Naberackou pres ne za staleho slehani metlickou prelijeme omackovy zaklad. Rozslehame a za staleho michani vlijeme do kastrolu s omackou. Stale michame a nechame prejit varem, pote vypneme. Dochutime soli, peprem a citronovou stavou. Do omacky vlozime klopsy a nechame 5 minut prohrat.

Podavame sypane petrzelkou, nejvhodnejsi prilohou jsou varene brambory, popr. testoviny ci specle.

Delicious boiled meatballs in a creamy caper sauce - decadent indulgence. Of course, I am talking about the famous Konigsberger Klopse. One of the most popular regional recipes in Germany. Not only is it very delicious it is also a mysterious interesting dish.

Why do I find this recipe so interesting? Maybe because of its origin the town of Konigsberg now Kaliningrad, is located in Russia about 7 hours drive from the German border. Also the flavour combination capers, anchovies and capers, are not typically German at all. Let's have a look at this dish.

Konigsberger Klopse is a Prussian dish that consists of boiled veal meatballs with anchovies, served in a white sauce with capers. It Is sometimes also referred to as “sour meatballs” as the addition of capers, anchovy and lemon juice gives the dish a sour flavour. 

This dish was at first reserved for the upper class as two of the main ingredients, veal and anchovies, were expensive. However, over time the veal was replaced with beef or pork (or a mixture of the two) and the anchovies were substituted with chopped herring. Soon two versions of this dish developed alongside another: one for the upper and another for the lower classes.

The name for this dish is put together by two components. Konigsberg (which is the town it originates from -more about the history further down) and Klopse. Klopse is the East-German term for meatballs. There are several different meatball names in Germany- as you can read inmy article about Frikadellen.

You will hear this dish referred to by different names in Germany. Other terms include 

The history of the Konigsberger Klopse had its origins in the 19^th century. Konigsberg is a town that today lies in Russia and is called Kaliningrad. Konigsberger Klopse was the royal residency of Prussia since 1724. It used to be an important trading port, which explains the influence of anchovies and capers in this dish. [Wikipedia: Konigsberg]

This regional delicacy gained popularity in Germany, as housemaids were sent from the East to Germany to work. Also, the famous philosopher Immanuel Kant was an admirer of these creamy German meatballs. He lived in Konigsberg and served his numerous guests this Prussian dish. This is how Konigsberger Klopse started to appear as a German delicacy in numerous cookbooks – and was now deemed acceptable for the upper classes.

Today it is still one of the most popular regional dishes in Germany. According to a Forsa Survey in 2009, 93% of Germans knew of this dish. [Source FAZ www.regionale-kuche]

For the Klopse 

For the broth 

For the sauce 

to serve

About 3 tablespoon fresh parsley (chopped)

TIP: Do not discard the rest of the broth, as it works well as a base for a sauce. For example, you can use the stock for making German Potato Soup or Pea Soup.

In Germany, this dish is most commonly served with boiled or mashed potatoes. Especially floury potatoes work well to soak up the rich caper sauce. However, they are also eaten with rice and Bandnudeln (which are similar to Tagliatelle).

Popular side dishes to Konigsberger Klopse are also pickled Beetroot, Sauerkraut or German Red Cabbage. They go well with the sweet and sour taste of the dish.

A green salad also goes well with this rich dish. I would suggest this cucumber and radish salad.

The Klopse (Meatballs) can be frozen and stay good for up to three months. I would not suggest freezing the sauce, as cream tends to separate one thawed.

This dish hails from the once-German town known as Konigsberg. The meatballs may seem a little on the plain side, as it’s the salty, tangy sauce that’s really the star of the show. The recipe uses very simple ingredients most of us would have on hand, except maybe the capers which are essential to this traditional Prussian dish. Konigsberg is now an enclave known as Kaliningrad and is part of the Russian Federation after being annexed by the Soviet Union post-World War II. 

If you’re short on time and want to make a meal that tastes as if you’ve slaved over the development of a gourmet sauce, this recipe will have your family and friends begging for more.

Meatball Ingredients:
1¼ lb. ground venison or elk
¾ lb. ground pork
2 eggs
¼ cup finely chopped curly parsley
⅓ cup bread crumbs
½ cup minced shallots or onion
salt and pepper, to taste
4 cups chicken stock (or heavily salted water)

Sauce Ingredients:
3 tablespoons butter
3 tablespoons flour
4 cups reserved stock from poaching the meatballs
salt and pepper, to taste
¼ cup capers
one .3.5 oz jar of capers (about 3 Tbsp juice and ⅓ cup capers)
1 lemon to get a ¼ teaspoon of zest and 1½ tablespoon lemon juice

Directions:
1. To make the meatballs, combine all the ingredients except the stock in a large bowl and mix well. Using about 3 tablespoons of the meat mixture at a time, form the meatballs by rolling them between the palms of your hands, and set aside. The mixture should yield about 30 meatballs.
2. In a large pot, bring the chicken stock (or salted water) to a boil. Reduce the heat to medium-low and add about half of the meatballs. At a gentle simmer, cook meatballs for about 10-15 minutes, or until they float to the top and slowly twirl in the liquid. Gently remove meatballs using a slotted spoon and set aside to rest. Using a fine-meshed sieve, strain the broth into a bowl, and reserve 4 cups of this poaching liquid. Repeat process with the remainder of the meatballs.
3. To make the sauce, make a roux by melting the butter over medium heat in a large pot or skillet with high sides. Whisk in the flour and cook for 1 minute. Slowly add a ½ cup of broth, return to a strong simmer, and cook 30 seconds. Add another ½ cup of broth, return to a simmer, and cook another 30 seconds. Continue to add the broth ½ cup to 1 cup at a time, whisking continually, bringing the sauce back up to a simmer each time and allowing it to cook for 30 – 60 seconds. Once all the broth is added, add salt and freshly ground black pepper, and simmer for 2-3 minutes to ensure the flour is well cooked.
4. Reduce heat to low, add the jar of capers, lemon zest, and fresh lemon juice, and whisk to combine.
5. Place the meatballs into the sauce to gently warm up. Serve with mashed or boiled potatoes, or white rice.

Thanks for sharing! ❤

These delicious German meatballs are cooked in a broth spiced with onions, white wine, apple cider vinegar, bay leaves, allspice, and cloves which is then mixed with the roux, capers, lemon juice, and nutmeg to make the creamy sauce.

It's the comfort dish par excellence!

This classic German dish requires more time and patience than regular meatballs, but it is totally worth the extra effort. If you like Swedish meatballs, you will like these German meatballs as well.

Up until we moved to Germany, many moons ago, I've only known meatballs in tomato sauce. For six years we called Germany our home and Konigsberger Klopse was often on our menu. It's time to put it back into the rotation.

You can find these meatballs in caper sauce in restaurants, especially in touristy corners of Germany, so if you ever find yourself there, order them.

And if traveling is not in your cards, you're in luck. I've treasured this recipe, given to me by my (late) ex-mother-in-law whom I loved dearly (how many of you can say that about your MIL?) and I'm gladly sharing it with you.

Also known as Sosklopse, Konigsberger Klopse is a Prussian specialty of piquant meatballs in a white wine sauce with capers. It is named after the city of Konigsberg. Klopse translates as "meatball" and is a tasty and satisfying comfort meal to sit down to.

The traditional recipe for German meatballs use ground veal, but less expensive beef or pork (or a combination of both) is often used instead.

As Swedish meatballs, although the main dish, many people love to serve these German meatballs as an appetizer for dinner parties and family gatherings. I mean, what’s not to love?

They’re small, which automatically makes them better, and the sauce the meatballs lay in is irresistible.

In fact, it is a sin to not serve these meatballs with something that acts as a sponge to soak up all of its goodness. You’ll love to serve this with Spaetzle, mashed potatoes, or any carb of your choice. It’s creamy, and a little tangy from the lemon and vinegar, plus it has wine (your favorite)!

Although I highly doubt that you will have leftovers, you can create a German twist on the meatball sub. Are you drooling yet?

Always read the recipe in its entirety before proceeding. This will prevent accidental mistakes which create angry cooks and hangry families. Ask me how I know.

The meatballs are carefully simmered in broth or saltwater with white wine and spices, which is then mixed with the roux, cream, and capers. A refined version uses only egg yolk as a thickener. 

The key ingredients for Konigsberger Klopse are anchovies and capers. Don't skip either if you want to achieve the traditional flavor.

CAN I MAKE IT GLUTEN-FREE?

Everyone needs to explore comfort foods from different cuisines. If you haven't yet, this creamy meatball dish from Germany is the perfect recipe to start.

Mixing Bowls

I prefer glass mixing bowls, but they tend to be heavy. The plastic bowls are probably the easiest to use, however, they tend to retain the aroma and get scratches from the beaters, whisk, or fork. So, after some trial and error, I now only use plain, stainless steel mixing bowls with lids. The color coated bowls aren't practical to wash in a dishwasher - the color will peel off.

Dutch Oven

A durable pan with a lid that goes from stovetop to oven is a must-have for any home cook. Self-basting condensation ridges on lid uniformly collect and direct vapors onto food, which produces moist and savory dishes. I use it almost daily!

Slotted Spoon

A kitchen essential, slotted spoon is a large spoon with slots or holes for draining liquid from food. I have several slotted spoons in different sizes. I use a small one to dig into jars with pickled vegetables. It makes life so much easier.

Cast Iron Skillet

Another essential cooking tool, cast iron skillet distributes heat uniformly throughout the base and sidewalls for even cooking. Best to have several sizes (two used in this recipe) as once you use it, you'll fall in love with it!

If you’d translate Konigsberger Klospse it would be something like ‘Dumplings from Koningsberg’. But, Konigsberger Klopse are rather a very traditional meatball dish, with a slightly fishy note in it. That also means: the original recipe is far away from being plant based.

These yummy, hearty meatballs come with a special aromatic, tasty, creamy caper sauce. And they are usually eaten with potatoes. But rice also goes very nicely with them.

As usual, I’ve veganized this traditional dish. In my recipe the popular minced meat balls are completely vegan, made from seitan and soy. Just as tasty as the original, without harming any animals and therefor way better for the climate.

This dish is especially popular in winter and early spring, since you can prepare the spicy meatballs very well. And just use seasonal and regional stored potatoes with it. A delicious alternative to winter vegetables such as cabbage and beets.

Also very popular abroad, Konigsberger Klopse are the most famous, if not only famous, East Prussian specialty!

In my recipe, the meatballs are completely homemade. Without any mince meat substitute products. Not only does that taste better, it is also healthier and saves a lot of packaging waste. And you can also control the seasoning of the meatballs much better.

150 g fine soy granules, dry (the very small TVP granules)
80 g vital wheat gluten
1/2 tsp salt
1/2 tsp kalak namak (black salt powder)
1 tsp onion powder
1/2 tsp pepper, white, ground
1/2 tsp garlic powder
1.5 tsp of nori flakes
1/2 tsp nutmeg, ground
1/2 tsp caraway seeds, ground
60 ml olive oil
1 stale white bread roll or 1-2 pieces of toast
4 tbsp gram flour (chickpea flour), mixed with 100 ml of water
1 onion, finely chopped
1 tbsp capers, finely chopped

soy milk
breadcrumbs

1 litre of vegetable broth
1 onion, quartered
2 bay leaves
5 peppercorns
3 pimento seeds

3 tbsp vegan butter or margarine
1 tbsp alba oil
2 tbsp flour
400 ml of broth from the meatball pot
100 ml vegan cream
½ lemon, the juice
2 tbsp capers
1 pinch of turmeric
1/2 teaspoon kalak namak
sugar
salt
pepper

1 kg of potatoes

2 tbsp fresh parsley, chopped

Soak the bread roll in a bit of soy milk for a few minutes. Maybe turn it around a few times. Then take it out and squeeze the liquid out gently, but not too much.

Mix the dry soy granules with the vital wheat gluten, the nori flakes, all the spices and the salt. Then add the chopped onion and the capers to the mixture. Pluck the soaked bread roll into smal pieces and also add it to the vegan meatball mixture. Now add the mixed gram flour and the olive oil. Knead everything together.

The result should be a firm, easily shapeable dough. Possibly add a little soy milk or breadcrumbs, until you could shape firm meatballs with it.

Let the dough soak for 15 minutes, then shape about 15 purely vegetable Konigsberger dumplings out of the dough. These should be about the size of table tennis balls.

Peel the potatoes and cook them in salted water, until they are soft and ready to eat.

Bring all the ingredients for the broth to a boil and simmer for five minutes. Put the stove on low temperature, then add the vegan Konigsberger Klopse. Let them simmer in the broth for 5 minutes. The water should stay very hot, but it should not boil with bubbles. Slightly cooking is just fine. Now remove the pot from the heat and let the dumplings rest in the hot broth for another 12 minutes.

Get the plant based German meatballs out of the broth and keep them warm. This can be done, for example, in a covered baking dish in the oven. Just preheat the oven to 100°C (210°F).

Sieve off 400 ml of the meatball broth.

For the sauce, heat up the margarine and the alba oil in a saucepan. Add the flour and mix it into a roux with a whisk. Gradually stir in the strained broth from the meatballs.

Stir in vegan cream and lemon juice. Stir in turmeric and kalak namak, then add the capers.

Simmer for 2-3 minutes, stirring often. Season to taste with sugar, salt and pepper.

Arrange the Konigsberger Klopse with potatoes and the caper sauce on plates. Garnish the dish with a little freshly chopped parsley.

Enjoy your meal!

Konigsberger Klopse (German Meatballs with Gravy)

In Germany, they refer to meatballs as “Konigsberger Klopse”. In Italy, they call them “Budelli di carnevale”. The word “meatball” is a common term in the USA, most often used to refer to a tomato sauce meatball. The fact is, the meatball is the most unique dish in Germany. As a result, there are at least five different kinds of meatballs with different names. One of them is this one, and it is very close to the original recipe.

I’m going to tell you something you probably didn’t know about German meatballs. They are traditionally served with a gravy made of sour cream, mashed carrots, onions, celery and white wine. They are utterly delicious. You may already be thinking, “Why does this guy tell us this?” Well, I’m German and I lived in Germany for many years, where I learned to cook and eat the way they do. I am truly passionate about these little meatballs, which are often served with gravy and potatoes, and I hope that you will enjoy them as much as I do.

An Iconic German Dish Is Konigsberger Klopse!

Are you looking for a tasty dish that includes meatballs and gravy? This recipe for Konigsberger Klopse is for you!

This traditional German meal, often known as meatballs with gravy, is exactly what it says on the tin.

A creamy, thick caper sauce coats these beautifully flavored pork-beef meatballs. Konigsberger Klopse, paired with potatoes, is a substantial supper meal with distinct tastes and textures that will leave you wanting more!

In all its splendor, the Konigsberger Klopse!

Konigsberger Klopse are not your typical German meatballs. While we like traditional meatballs (Frikadellen) from a Beer Garden, these meatballs are cooked in broth and topped with gravy.

The gravy simply adds a whole new level of flavor to the dish. You’ll enjoy Konigsberger Klopse if you like capers.

The meal was created almost two centuries ago in Konigsberg (the capital of East Prussia – present-day Russia), yet many Germans still like it.

This Konigsberger Klopse dish has a lot of stages, so be sure to read over the recipe instructions before getting started.

The majority of the stages aren’t tough, but it’s a good idea to understand how the process works!

The gravy is the finest portion of Konigsberger Klopse.

Make sure the meatballs are made with a combination of beef and pork – it simply tastes better.

The meatball mixture is traditionally prepared on a stale crusty bread. We understand that having stale rolls or bread lying around isn’t very common these days, so feel free to substitute breadcrumbs. Simply make sure they aren’t seasoned.

If you’re not a lover of beef broth, you may replace it with vegetarian broth. The tastes will vary somewhat, but the meal will not be drastically altered.

It’s crucial that the gravy doesn’t come to a boil after you’ve added the egg yolk – just something to remember.

To suit your tastes, alter the quantity of capers as well as the amount of caper and lemon juice in the gravy. However, the sauce is meant to have a sour flavor, so don’t leave them out entirely.

If you wish to prepare these German meatballs in cream sauce, you can find precise measurements on the recipe card at the bottom of this article.

This section has a step-by-step process picture for people who like to follow recipe instructions visually.

Whether you have any doubts, you may refer to the pictures to verify if you’re following the recipe correctly!

Soak the stale bread in water.

Soak a stale crusty roll in water if you’re using it.

It will attempt to float to the surface, so you may need to place something on top of the bun to keep it submerged. Allow it to soak until it softens.

Cut the onions into small pieces.

Peel and finely chop the onion in the meanwhile.

You should slice them even smaller than we did in the picture above, so they don’t show up as much in the meatballs afterward.

In a mixing dish, combine the ingredients.

In a medium mixing bowl, combine the ground pork and ground beef. In a separate bowl, combine the chopped onion, egg, salt, and pepper.

Squeeze the excess water from the soaked bun, tear it into smaller pieces, and toss it in with the other ingredients in the dish. If you’re not using a stale bun, add the unseasoned breadcrumbs instead.

Toss everything together.

Using your clean hands, combine all of the ingredients until they are well combined.

Feel free to add a few (more) breadcrumbs if the consistency is too sticky.

To make the meatballs, combine all of the ingredients in a large mixing bowl.

In the palms of your hands, make 6-8 meatballs. You may even create a couple additional, smaller ones as an alternative.

On a dish, there are raw meatballs.

Place the meatballs on a dish and have the stock ready for them to cook in.

In a saucepan, combine beef broth, onion, and a bay leaf.

In a large saucepan, bring about 8 cups of beef stock to a boil. You may use slightly more or less depending on the precise size of your pot.

Peel an onion and chop it into quarters while the soup is heating up. Then add the onion pieces to the broth, along with a bay leaf. It will be more flavorful as a result of this.

In a large mixing bowl, combine the meatballs with the broth.

When the stock has reached a boil, reduce the heat to maintain a gentle simmer and add the meatballs.

Allow them to cook for around 20 minutes in a simmering (not violently boiling!) water.

If you make the meatballs smaller, they may be ready a little sooner.

Once the meatballs are done, remove them from the pan.

Remove the meatballs from the saucepan after they are cooked and floating, and put them aside on a dish.

For the time being, set the meatballs aside.

It’s time for the sauce now.

Using a sifter, strain the broth.

Remove 3 cups of soup from the kettle and strain through a sifter to remove any large chunks. Then set aside the sifting broth.

Melt the butter in a saucepan.

Melt the butter in a big pot.

Toss in the flour.

Sprinkle the flour in after the butter has melted and become hot.

Mix well.

There should be no lumps if you use a wooden spoon or a whisk.

Pour in the broth.

Slowly pour in the sifting broth, mixing continuously to prevent lumps from developing.

Toss in the whipped cream.

Add the whipping cream after you’ve added all of the broth and the mixture has reached a consistent consistency.

Combine the egg yolk and a little milk in a mixing bowl.

Separate an egg in the meanwhile. In a small dish, mix together the egg yolk and one tablespoon of milk with a fork until the color is consistent.

The egg white may be used in another recipe.

Toss the sauce with the whisked egg yolk.

Remove the gravy-cooking pan from the heat (the gravy should not boil any more!) and whisk continuously as you gently add in the egg yolk mixture.

Toss in the capers.

Now season with salt and salt and pepper to taste, as well as the capers, caper juice, and lemon juice. Mix thoroughly.

In a large mixing bowl, combine the meatballs with the sauce.

To reheat the meatballs, place them in the saucepan.

Our Konigsberger Klopse came out fantastically!

Serve the Konigsberger Klopse with chopped parsley and Salzkartoffeln (boiled potatoes that have been peeled and then cooked in saltwater until soft).

Once the meatballs and gravy have cooled, put them in a covered container in the refrigerator.

Remove the meatballs you wish to reheat from the remainder of the gravy before reheating. Warming them in the microwave is simplest, but don’t do it with the sauce.

The sauce should not be heated to a boil again since it includes egg yolk, but it may be done briefly in the microwave. As a result, we suggest gently cooking the sauce in a small saucepan on the stove until it is warm.

Any leftovers should be consumed within 1-2 days.

How do you say Konigsberger Klopse in German?

It’s “Kou-nigs-ber-ger Clop-sah” if you’re attempting to pronounce Konigsberger Klopse.

With Konigsberger Klopse, what should you eat?

These German meatballs in caper sauce are best served with Salzkartoffeln, which are a type of potato. They are peeled before being cooked in salted water.

You may try these delicious dishes for more excellent meat-based German recipes:

Serving Size: 4 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 748 calories 47g total fat 23g Saturated Fat 1 gram of trans fat 20g of unsaturated fat 253 milligrams of cholesterol 3187mg sodium 33 g carbohydrate 2 g fiber 14 g sugar 46 g protein

An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance.

You may save it to one of your Pinterest boards and come back to it at any time!

About 10 years ago, my German relatives came to visit me. It was my first time in Germany, and these were some of my first German conversations. I don’t remember the details, but we ate a lot of konigsberger klopse (German meatballs with gravy, pronounced “choh-nings-tehr klopy-suh”). I love the smell of the gravy, the softness of the klopse, and all the flavors in between. I think it’s time to make these again.. Read more about german meatballs in tomato sauce and let us know what you think.

To say it right from the start: I’ve never really liked “Konigsberger Klopse“, mostly because of capers. So when I quit eating meat, there was only a sad potato and a white sauce left on my table. Still, when we thought about our “Small&Round-week“, this dish directly came across our mind. So let’s give it a new shot today.

The biggest challenge is to tighten meatballs. Usually, you’d use an egg for it, but we get the help from soy flour and breadcrumbs. But sometimes they can be a dog in the manger, so what worked best in our experience, is to simply to fry them in a pan before transferring them to the broth.

You can also serve mashed potatoes, Hasselback potatoes or rice to this dish!