Königsberg meatballs – KönigsbergerKlopse

Konigsberg Meatballs


For the meatballs:

  • 500g minced meat mixture
  • 1 onion
  • 4 cloves of garlic
  • 1 egg
  • 1 tablespoon bread crumbs
  • 1 teaspoon mustard
  • Salt and pepper
  • Nutmeg
  • 1 bay leaf
  • 4 or 5 peppercorns
  • 1 liter broth

For the sauce:

  • 40g butter
  • 3 tablespoons flour
  • 600ml broth
  • 200ml sour cream
  • 50ml white wine
  • Juice of 1 lemon
  • 1 tablespoon capers
  • Salt and pepper
  • Chopped parsley



  1. Start by preparing the meatballs. Mix the meat with the chopped onion, garlic, breadcrumbs, egg and mustard.
  2. Add salt, pepper and nutmeg and mix well. Then start forming round balls.
  3. Cook the meatballs in the broth in which you must add the bay leaf and the peppercorns.
  4. Leave them to cook until they rise to the surface and then take them out into a bowl.
  5. Meanwhile prepare the sauce by melting the butter and adding the flour. Mix vigorously, but be careful not to burn everything.
  6. Take the potaway from the heat and add the broth and the wine, stirring, but being careful not to make lumps.
  7. Put the pot back on heat and add the sour cream and the lemon juice, together with the capers and let it boil.
  8. Add the meatballs in the sauce and add some salt. Let it simmer for a few more minutes. The sauce should be thick.
  9. Finally, add the chopped parsley and serve them hot with boiled potatoes.

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