Königsberger Klopse (German meatballs)

German meatballs (Königsberger Klopse)

Königsberger Klopse (German meatballs)
Königsberger Klopse (German meatballs)

I found this German recipe on an Irish blog from people who had just visited Berlin.  They had found the recipe on the website of the New York Times. I liked it quite a lot, and decided to make it last weekend. I bought the Spätzle in the supermarket, though I made it already myself before.  But I was a bit lazy, and concentrated on the meatballs. the dutch version of the recipe can be found here.

Ingredients (for 4 persons)

  • 1 pound ground veal
  • Freshly ground pepper to taste
  • 4 teaspoons butter
  • 1/2 cup finely chopped onion
  • 1 teaspoon finely minced garlic
  • 1/2 cup fine fresh bread crumbs
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped chives
  • 1/8 teaspoon freshly grated nutmeg
  • 1 1/2 tablespoons flour
  • 1 1/2 cups unsalted beef or chicken broth
  • 1/4 cup white wine, preferably Rhine or Moselle
  • 1/4 cup sour cream
  • 1 egg yolk
  • Juice of 1/2 lemon
  • 1/4 cup chopped, cored, seeded hot cherry peppers without salt


  • Put veal in mixing bowl. Add pepper to taste.
  • Heat 1 teaspoon of butter in saucepan and add onion and garlic.
  • Cook, stirring, until wilted.
  • Add mixture to veal.
  • Add bread crumbs, parsley, chives and nutmeg.
  • Shape mixture into 28 balls of equal size.
  • Heat remaining butter in saucepan and add flour, stirring with wire whisk.
  • When blended and smooth, add broth and wine, stirring rapidly with whisk.
  • Add meatballs to simmering sauce.
  • Stir gently from time to time so they cook evenly, about 25 minutes.
  • Beat sour cream with the egg yolk and lemon juice.
  • Beat in a little of hot sauce.
  • Add mixture to meatballs.
  • Add the cherry peppers.
  • Heat briefly without boiling.
  • If mixture boils, sauce may curdle.
  • Serve hot with mashed potatoes or rice.

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