Königsberger Klopse

Königsberger Klopse is a traditional German dish from the city of Königsberg (now Kaliningrad, Russia) that is made from a ground meat mixture (usually veal or pork) that is formed into small meatballs, then simmered in a creamy white sauce. The dish is typically served with a side of potatoes, lingonberry jam, and capers.


  • 1 lb ground veal or pork
  • 1/4 cup breadcrumbs
  • 1 egg
  • 1 onion, finely chopped
  • 1/4 cup milk
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 tbsp capers
  • Lingonberry jam, for serving
  • Potatoes, boiled, for serving


  1. In a large bowl, combine the ground meat, breadcrumbs, egg, onion, milk, salt, and pepper. Mix well.
  2. Form the mixture into small meatballs.
  3. In a large pot, melt the butter over medium heat.
  4. Add the flour and stir until the mixture forms a paste.
  5. Gradually add the chicken broth, stirring constantly, and bring to a simmer.
  6. Add the meatballs to the sauce and simmer for 15-20 minutes or until the meatballs are cooked through.
  7. Stir in the heavy cream and capers, and cook for an additional 5 minutes.
  8. Serve the Königsberger Klopse with lingonberry jam, boiled potatoes, and a side of capers.

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