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Meatballs in Sauce Königsberger Original Recipe

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Today I show you my Meatballs in Sauce Königsberger Recipe.

In German we say “Königsberger Klopse”.

We still know the meatballs in sauce under the names “Saure Klopse” (sour meatballs), “Kapernklopse” (caper meatballs), “Soßklopse”(meatballs in sauce) and “Kochklopse” (cooked meatballs).

The meatballs in white caper sauce are named after the residence town of Koenigsberg and the East Prussian word for “small dumpling”.

The classic of German cuisine is an evergreen, I will show you how to prepare it step by step today.

The following recipe is taken from my grandmother’s kitchen.

For an original experience, please pay attention to the tips for preparing the sauce.I wish you good luck and a good appetite!

1. Recipe Meatballs in Sauce Königsberger

Below you will find a step by step guide with many photos and tips. Good luck!

Meatballs in Sauce German Königsberger Klopse

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4
Calories 1596
Total Time 65 Min.
Preparation Time 20 Min.
Cook Time 45 Min.

Simple guide for preparing Meatballs in sour sauce German style named “Königsberger Klopse”.

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4.97 from 1228 ratings

Meatballs in Sauce Königsberger Recipe Image © Thomas Sixt
Meatballs in Sauce Königsberger Recipe Image © Thomas Sixt


Meat balls

1 pc bread roll (Bread rolls diced)
50-75 ml milk
500 g minced meat (mixed half beef, half pork)
2 pc eggs
1 pc onions (I like to use shallots)
1 pc glove of garlic
1 tsp Sunflower oil
1 bunch Parsley
1 tsp medium hot mustard
1/2 tsp Salt (i prefer to use himalaya salt)
8 pinches Pepper
1-2 tbsp breadcrumbs (or half amount of cornflour)
2 pc anchovy fillets

Fond for cooking the meatballs

750 ml Vegetable broth (or beef broth)
1 pc onions
2 pc Bay leaf
2 pc cloves
2 pc pimento kernels
2 tbsp white wine vinegar

Caper Sauce

1 pc onions
50 g butter
1 tbsp flavour
80 ml dry white wine
100-150 ml Cream
6 pinches Salt (i prefer to use himalaya salt)
6 pinches black pepper
6 pinches nutmeg
2 pinches Cayenne pepper
4 pinches brown sugar
1-2 tbsp capers

Potaoes as Side Dish

500 g Potatoes (floury potatoes)
5 pinches Salt (i prefer to use himalaya salt)
5 pinches Pepper


Prepare side dish

Cook potatoes with their skins on.
Potatoes peeled in salted water with caraway seeds.

Prepare potatoes

Cook the potatoes with skin in salted water until soft.

You can add some caraway seeds and parsley stalks for the taste.

Prepare meatballs

Ingredients for dumplings with caper sauce
Ingredients for sour dumplings

Provide ingredients

Prepare and prepare the ingredients as listed above.

soaked bun in cubes
Bread cubes soaked in milk

Soak bread

Cut the rolls into small cubes and soak with milk.

Finely dice onions and garlic, finely chop parsley. Prepare the first step in the meatloaf.
Finely chop the garlic, onion and parsley for the meatloaf.

Cut ingredients

Finely dice the peeled onions and garlic, finely chop the parsley.

Make some extra parsley for decoration.

Chop the anchovy fillets finely.

Cooking balls flesh
Ingredients for dumplings in a bowl

Prepare mincing mass

Sweat the onion and garlic cubes in a colourless pan for 3-4 minutes with a little sunflower oil and allow to cool for a few minutes.

Put the minced meat, eggs, lemon grater, chopped anchovy fillets, squeezed out rolls and finely chopped parsley in a bowl.

Onion peppered with bay leaf and cloves
Onion peppered with bay leaf and cloves

Prepare onion

Prepare the stock to cook the meatballs: Put the onion with bay leaf and clove in a pot, add allspice and white wine vinegar and broth and bring to the boil.

Kochklops mass with breadcrumbs
Thicken the dumplings with breadcrumbs.

Bind meat mass

Bind the minced meat mixture with breadcrumbs or cornflour (gluten-free!).

Trial cooking loops
Trial cooking loops

Cook sample meatball

Mix the minced meat mixture well and cook a sample dumpling.

Remove the boiling stock from the heat. Put the dumpling formed with the moistened hands in the stock and let it draw below the boiling point.

My sample ball has not yet set, so I have added more breadcrumbs to the mixture and adjusted the amount of ingredients.

Portion and shape Kochklops mass
Portion the minced meat mixture and form dumplings.


Portion the remaining minced meatballs with the ice ball cutter.

Form round balls with your hands (cold water).

Boil dumplings in the stock
Cook sour dumplings floating in the stock.

Meatballs cooking

Cook meatballs at 90 degrees Celsius below the boiling point in the stock until they float.

Prepare Caper Sauce

Roux with butter, diced onion and flour

Prepare sauce base

Peel the onion and finely dice it.

Sweat with butter and prepare a light roux with flour.

Prepare the light sauce
The roux with white wine, broth and cream.

Sauce cooking

Deglaze the roux with dry white wine so that no lumps form.

Pass a little dumpling stock through a fine sieve to the base of the sauce.

Bring the sauce to the boil and refine with cream if desired.

Capers for the caper sauce
Add the capers to the prepared light sauce.

Capers supplement

Provide some capers for decoration.

Add the remaining capers to the sauce, then season to taste with salt, pepper, nutmeg, sugar and cayenne pepper.

Königsberger Klops cut open
Check how well the dumplings are cooked.

Check Meat Balls

Check the consistency of the cooked meatballs.

arrange the food

Peel the boiled potatoes
Peel the boiled potato

Peel Potatoes

Peel the hot potatoes and put them on warm plates.

Serve the knobs
Serving the knobs


Arrange the meat balls with sauce:

Decorate with freshly cut parsley and fresh capers and serve.

Enjoy your meal and the Original Meatballs with Sauce German Königsberger style.


Tips for the Sauce:

  • I prepared the classic sauce with a roux.
  • You can also bind the sauce with cornflour, as Alfons Schuhbeck shows in his culinary stories.
  • Another way to bind sauces is with cold cream, egg yolk and little starch.
  • Mix the so-called liaison cold and then add to the sauce, heat slowly, do not boil at best!

Tips for tying the Meatballs:

  • Please express the rolls well after soaking.
  • Always prepare a sample dumpling, you can then provide even more binding.
  • The more breadcrumbs you add to the mixture, the firmer and less fluffy the dumplings will become.
  • With a gluten-free diet you can bind with starch, this applies to both the minced meat mass and the sauce.

Note on mustard:

  • The original recipe was probably prepared without mustard.
  • I tried both variations and I like the meatballs with mustard better.
  • Mustard and capers are in perfect harmony!

2. Nutritional Values

3. Shopping List for Meatballs in Sauce Königsberger

An old original recipe describes the preparation of meatballs in sauce with beef and pork minced meat.

For particularly noble and fine meatballs you use minced meat from veal as a basic ingredient.

Here all ingredients in the overview, if you are standing in the supermarket and looking for it…

Please always process the minced meat within 24 hours. Freshly prepared minced meat from the meat counter is better than packaged minced meat.

Sour meatballs with caper sauce and boiled potatoes served with parsley. Please put some raw capers aside for decoration!
German sour meatballs koenigsberg style with caper sauce.

4. Other Interesting Recipes of German Cuisine

5. Other Recipes with Minced Meat

Comments, Cooking Questions and Answers

4.97 from 1228 ratings

Below you can write to me directly.
Please don’t forget the star rating on the recipe, 5 stars means you liked it!

  • Hi Chef Thomas,

    I love this meatball and can’t get enough of it.

    The instructions are so nicely laid out and the dumplings are excellent mr succeeded.

    Yummy Yummy 🙂 Thanks.



    • Hi Rell,


      Nice to read from you. The sour meatballs are already what fine!

      I’m glad if you like it.

      Try the meatloaf when you get the chance.
      That is a fine alternative!

      Best wishes and continued success

      🙂 Thomas