Königsberger Klopse

Königsberger klopse are small meatballs like Scandinavian ones, known in German Prussia (now Kaliningrad Oblast) from olden times. They are made from finely minced fat beef, veal or pork and poured over with caper sauce. The taste of meatballs turns out to be complicated, interesting and saturated due to the spices and condiments (from capers to sugar). The ready-made klopse in Germany are sold as a canned food, while many restaurants in Kaliningrad offer them as a local specialty.


  • Mincemeat (pork, beef or mixed) - 1 kg
  • onion - 3 bulbs
  • eggs - 2 pcs.
  • breadcrumbs - 3 tbsp.
  • cream - 30 g
  • capers (finely chopped) - 2 tbsp.
  • grated nutmeg – to taste
  • Worcester sauce – to taste
  • parsley (or other greens) – to taste
  • anchovies - 1 tbsp.
  • salt – to taste
  • ground black pepper – to taste
  • peppercorns - 1/3 tsp
  • bay leaf - 3-4 leaves
  • cloves - 3-4 pcs
  • sugar – 1 tsp
  • lemon juice – to taste
  • dry white wine - 1/2 cup

Preparation method (receipt)

Finely chop a spoonful of capers, anchovies, parsley and 2 onion bulbs. Add them to minced meat, together with 2 eggs, breadcrumbs, grated nutmeg, a couple drops of Worcester sauce, ground pepper and salt (be careful with salt, since capers, anchovies and Worcester sauce are very salty). Knead the mincemeat well. Boil water with condiments. For more convenience, you can use a studded onion. Make perpendicular cuts on the peeled onion bulb, stuff them with bay leaf, peas and cloves, put the onion in salted water and wait until it begins to boil. Meanwhile, shape small balls of the minced meat. When the water boils, put klopse into it. Cook with slight boiling for 25-30 minutes. When klopse are cooked, take out the studded onion. Strain the broth. For the sauce, take part of the broth, add cream, a couple drops of Worcester sauce, a spoonful of capers with their brine, lemon juice and half a glass of white wine. Evaporate the sauce until thick, then add the finely chopped greens and a teaspoon of sugar into it. Put klopse in the sauce and bring to the boil again so that the meat absorbs the sauce. Served boiled potatoes, vegetable puree, rice and stewed cabbage as the side dish.

pork mince beef mince pork beef onion eggs breadcrumbs cream capers grated nutmeg Worcester sauce parsley greens anchovies ground black pepper peppercorns bay leaf cloves sugar lemon juice dry white wine