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Königsberger Klopse

from Omi's kitchen

Also known as Soßklopse. Authentic Königsberger Klopse are made from ground veal, beef, and pork, along with a small amount of anchovies (or sardines or herring), chopped onions, bread crumbs, eggs, and spices.

The traditional creamy sauce that accompanies the dumplings is made from the broth in which the dumplings were cooked, flour, cream, white wine, lemon juice, and capers.

Lekker served with boiled new potatoes and Rotkohl.

Ingredients

For Klopse

  • 500g Mince (preferably ½ pork, ½ beef)

  • Bread Roll, crumbed

  • 1 large Egg

  • 1 Onion, finely chopped

  • Salt & Pepper

  • 2 Anchovies, finely chopped


For Sauce

  • 2 tbsp Butter

  • 1 heaped tbsp Flour

  • Chicken Stock

  • 1 glass White Wine

  • 2 tbsp Capers

  • Mustard to taste

  • 2 Lemon Slices

  • Sugar to taste

  • Anchovy to taste

Method

  1. Mix all ingredients for klopse

  2. Shape into small meatballs (5cm)

  3. Make a roux and add stock

  4. Stir in all other ingredients

  5. Add klopse and simmer until cooked through

Notes

©2025, but feel free to use any of these if you invite us to the tasting!

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