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    Home / Dinner / Königsberger Klopse

    Königsberger Klopse

    Tender veal-and-pork meatballs poached in broth and finished in a creamy white sauce with capers and lemon — the elegant East Prussian classic named for the old city of Königsberg.

    ⏱ 25 minPrep time
    🔥 45 minCook time
    🍽 6Servings
    🏷 DinnerCategory
    ☆☆☆☆☆No ratings yet
    Königsberger Klopse meatballs in creamy caper sauce

    Delicate veal-and-pork meatballs in a silky white sauce sparked with capers and lemon — Königsberger Klopse is elegance disguised as comfort food. Poached rather than fried, the meatballs stay meltingly tender beneath a sauce that’s creamy, tangy and bright.

    Named for the old Prussian city of Königsberg, the dish is a classic across northern Germany, served with boiled potatoes or rice that soak up every drop of sauce.

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    Step by stepInstructions

    1. Soak the bread in the milk for 5 minutes, then squeeze out and tear into pieces.
    2. Gently combine the meats, bread, onion, anchovies, salt, pepper and nutmeg. Shape into 12–14 round meatballs.
    3. Bring the broth to a gentle simmer in a wide pot. Slip in the meatballs and poach 15–20 minutes until cooked through.
    4. Remove the meatballs with a slotted spoon and keep warm. Reserve 2 cups of the poaching broth.
    5. Melt the butter in a pot, whisk in the flour and cook 2 minutes. Gradually whisk in the reserved broth and simmer until thickened.
    6. Stir in the cream, capers and lemon juice; season to taste.
    7. Return the meatballs to the sauce and heat through gently. Serve with boiled potatoes or rice.

    💡 Chef tips & storage

    Poach, don't boil — a gentle simmer keeps the meatballs tender. Taste the sauce before adding salt; the broth and anchovies already bring plenty.

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    Recipe details

    Prep25 min
    Cook45 min
    Servings6
    CategoryDinner
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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