Königsberger Meatballs – Königsberger Klopse

Königsberger Meatballs originated in East Prussia and are named after the city of their probable origin, Königsberg (now Kaliningrad, Russia). It is considered one of the highlights of East Prussian cuisine and is still a popular dish in Germany to this day.


227 g (½ lb) ground pork
227 g (½ lb) ground beef
1 egg
1 medium onion; chopped finely
1 tablespoon breadcrumbs
water, as needed
clarified butter, as needed
1 bay leaf
5 corns allspice
10 pepper corns
2 small onions
1 tablespoon capers
3 tablespoons flour
60 ml (¼ cup) milk
30 ml (⅛ cup) whipping cream
vinegar, to taste
sugar, to taste
salt, to taste
pepper, to taste


Mix the ground meat with the egg, onion, breadcrumbs, salt and pepper and form meatballs.

Bring a pot of water with the spices added to a boil. Cook the meatballs in the pot until done. Take the meatballs out of the water. Bind the water with flour and milk. Bring to a boil. Add capers. Add salt, pepper, sugar and vinegar to taste.

Remove the pot from the stove. Add whipping cream. Add the cooked meatballs. Serve with boiled potatoes and beets, if you like.

Credit: Sabine Doebel-Atchison, Ottawa