Dish

Königsberger Klopse

Königsberg meatballs

Königsberger Klopse are made by mixing ground meat with onions, breadcrumbs, egg, and spices such as nutmeg and allspice. The mixture is then shaped into small balls and boiled in a broth until cooked through. Königsberger Klopse are a classic dish of German cuisine and are often served at festive occasions such as Christmas and Easter.

European cuisine› German cuisine

Meat Dish› Ground Meat Dish› Meatballs

Origins and history

Königsberger Klopse have been a part of German cuisine for centuries, and are believed to have originated in the city of Königsberg, which is now part of Russia. They are similar to Swedish meatballs, but are typically larger and spicier.

Dietary considerations

Königsberger Klopse are not suitable for vegetarians or vegans. They may contain gluten and dairy depending on the recipe.

Variations

Variations of Königsberger Klopse may include different types of meat, such as pork or a combination of beef and pork. Some recipes may also include herbs such as parsley or dill.

Presentation and garnishing

Königsberger Klopse can be presented on a bed of boiled potatoes with the creamy white sauce drizzled over the top. Garnish with fresh parsley or capers.

Tips & Tricks

To make the meatballs more flavorful, add grated lemon zest to the mixture.

Side-dishes

Königsberger Klopse are traditionally served with boiled potatoes and a creamy white sauce made with sour cream, flour, and capers. Other side dishes may include boiled carrots or green beans.