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Main course
Meat
Food Flavour DNA
Nutritional Values
780kcal
42gProtein
30gCarbs
50gFat
3gFibre
400 gServing
* Per serving · 400 g. May vary.
Allergens
🥚 Eggs
🥛 Dairy
🌾 Gluten
Königsberger Klopse
How to order / say it
Say it
Königsberger Klopse — [KER-nigs-ber-ger KLOP-suh]
Order
I'd like the Königsberger Klopse, please.
Locally
Ich hätte gerne die Königsberger Klopse, bitte.
Say locally
Meatballs in a creamy white sauce with capers.
Why try it?
Königsberger Klopse are a classic dish that exemplifies the Prussian roots of Berlin's culinary landscape, offering a taste of historical traditions through flavorful, comforting fare.
How it tastes
The tender meatballs are delicately seasoned and served in a luxurious, tangy caper sauce, which is both creamy and slightly acidic, perfectly complementing the soft texture of the meat.
Origin & History — first documented: 1750
Originating from Königsberg (now Kaliningrad) in the 18th century, these meatballs became popular in Berlin as they spread with the expanding Prussian influence, valued for their rich flavor and comforting qualities.
Recipe
Ingredients
- 🥩 300 g Ground beef
- 🥚 1 Egg
- 🌾 50 g Breadcrumbs
- 🥕 30 g Capers
- 🥛 100 ml Cream
- 🥛 50 g Butter
Method
- 1 Mix ground beef, breadcrumbs, and egg to make meatballs.
- 2 Simmer meatballs in broth until cooked through.
- 3 Prepare a sauce with butter, cream, and capers.
- 4 Serve meatballs draped in the caper sauce.
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Side
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