Königsberger Klopse (Prussian Meatballs) Recipe

Königsberger Klopse (Prussian Meatballs)


  • 500 g minced beef
  • 2 bread rolls or equivalent white baguette style bread (can be from the day before)
  • 1 glass of Milch
  • 1 onion
  • butter
  • 1 egg
  • 5 anchovy fillets
  • parsley
  • salt and pepper
  • nutmeg
  • 1 liter of stock ( or water and 2 stock cubes)
  • 2 bay leaves
  • pepper corns
  • 5 or 6 tablespoons of capers
  • 250 ml cream
  • 2 egg yolks
  • 1 lemon

How to make Königsberger Klopse (Prussian Meatballs)

These meatballs are named after the formerly German city of Königsberg which now belongs to Russia (Kaliningrad)

  1. chop up the bread and soak it in milk
  2. chop very finely the onion and shallow fry until transparent in a bit of butter
  3. squeeze the milk out of the bread and mix with the minced meat and the cooled onions
  4. chop the anchovies and parsley up into very small pieces and add it to the mix
  5. break one egg and add both the yolk and the white
  6. season the mixture with nutmeg and salt and pepper, now knead it until you get a homogeneous mass
  7. heat up the stock in a pot
  8. add the bay leaves and some pepper corns and three tablespoons of capers
  9. bring to the boil
  10. make egg sized meatballs and add them to the broth 10 don´t let the stock boil, keep the balls inside for 10 minutes
  11. take the meat balls out and keep them warm
  12. take out the bay leaves and the pepper corns
  13. make a mixture of two tablespoons of cream with two egg yolks and leave on the side
  14. add the rest of the cream to the stock and boil until reduced to half of the original amount
  15. take the pot from the heat and add the egg yolk cream mixture, stir
  16. Put the heat back on but don´t let it boil just let it thicken
  17. season the sauce with lemon juice and lemon and with salt and pepper
  18. add the rest of the capers and some more nutmeg
  19. now add the meat balls again and warm them up
  20. serve with boiled potatoes

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