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Königsberger Klopse

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Königsberger Klopse, also known as Soßklopse, is a Prussian specialty of meatballs in a white sauce with capers.

The meatballs are ideally made from very finely ground veal (though cheaper beef or pork is often substituted), onions, eggs, and spices, chiefly white pepper. If it is mixed with herring it is called Rostocker Klopse; with anchovy is the original Königsberger Klopse and without these ingredients, it is only Soßklopse. The meatballs are carefully simmered in salt water, and the resulting broth is mixed with roux (cooked mixture of wheat flour and fat or clarified butter), cream, and egg yolk to which capers are added. A cheaper and simpler version of the recipe thickens the sauce with flour or starch only, leaving out the egg yolk; a refined version does the opposite, using only egg yolk as a thickener, the essential ingredient being the capers. The dish is usually served with boiled potatoes or, less traditionally, with rice.

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Königsberger Klopse,

Konigsberger Klopse (German Meatballs in Creamy Caper Sauce),

Meatballs in White Sauce - Königsberger Klopse,