Baltic Maid

Königsberger Klopse – German Meatballs in a White Sauce

Posted on | October 7, 2011 | 4 Comments

Königsberger Klopse are meatballs in a white sauce with capers.  The meatballs are cooked which is a little different to the usual pan-fried meatballs.  They are traditionally served with cooked potatoes and a vegetable side dish.  I have made this recipe for over ten years now and still love it.  These meatballs are easy to make and taste delicious.



  • 500 g ground meat (in Germany, half pork, half beef is usually used; but I have already tried it with only pork or only beef, or even ground turkey)
  • 2 tbsp finely chopped onion
  • 1 egg yolk
  • 2-3 tsp mustard
  • breadcrumbs
  • salt, pepper
  • 750 ml water


  • small piece of butter, about 1 or 2 tbsp
  • a little bit of flour, about 2 tbsp, more or less 
  • 500 ml of the broth from the meatballs
  • 1 egg yolk
  • 2 tbsp cold milk
  • 1 tbsp capers
  • salt, pepper
  • lemon juice
  • Worcestershire sauce or Speisewürze (liquid seasoning mix)


In a bowl, combine the ground meat with the onion, egg yolk, mustard, salt, and pepper.  Mix well.  Add breadcrumbs.  Mix again.

With your hands, form meatballs.  I usually make them pretty small but this is up to you.

Bring 750 ml of water to a boil.  Add some salt.  Then add the meatballs and let the water simmer until the meatballs are cooked through.  Mine are usually done within 15 minutes but I do make them pretty small.  Take one out and cut it open to see if its done.  Take the meatballs out when done.  Pour the broth through a strainer and keep about 500 ml of the broth.  Pour the broth back into the pot.

In a different pot, melt the butter.  Add the flour.  Under constant stirring, continue to heat the flour butter mix until it becomes light yellow.   Take it off the stove.  Mix some of the broth into the mix and stir until it becomes a smooth paste.   Add the paste to the remaining broth in the pot.  Stir well to avoid lumps.  Bring to a boil.  Let it cook for about 5 minutes.  Then take it off the heat.

In a small bowl, mix the egg yolk with the milk.  Add it to the sauce (it should not boil anymore) and whisk it into the sauce. 

Add the capers.  Season to taste with salt, pepper, lemon juice, and Speisewürze or Worcestershire sauce. 

Add the meatballs to the sauce, and let it stand for about 5 minutes before serving.

Serve the meatballs with cooked potatoes and a vegetable side dish.

Guten Appetit!!!

Source:   adapted from Dr. Oetker Grundkochbuch;  Ceres Verlag (1996)


4 Responses to “Königsberger Klopse – German Meatballs in a White Sauce”

  1. WiscoTiffy
    September 13th, 2012 @ 13:05

    Your tapioca is chilling in the fridge and I’m currently simmering my 2nd batch of these meatballs! Looking forward to the finish product. Your site has been quite the inspiration to me today! Just wanted I needed to come across on this chilly Wisconsin day. Thank you!

  2. BalticMaid
    September 15th, 2012 @ 12:30

    @ WiscoTiffy: Thank you so much for your comment. You made my day!!! I am so glad you like these meatballs. It’s your second batch already? You really made my day :-D I love these meatballs and the tapioca, too. I can never manage to chill the entire batch of tapioca though due to my lack of self-control when it comes to homemade tapioca… :-P

  3. WiscoTiffy
    October 5th, 2012 @ 14:26

    So glad to have made YOUR day, but truly, you made MINE with these delicious recipes. I forgot to chime back in here until I saw your new recipe on Facebook! Another one to try!

  4. BalticMaid
    October 5th, 2012 @ 17:36

    @ WiscoTiffy: Thank you so much. You make me blush… Am really happy you enjoy the recipes :-D

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