Classics & home cooking
Königsberger Klopse
Königsberger Klopse are a real classic that thrives on a juicy meat mixture and a calm, well-seasoned caper sauce. If the broth doesn't boil and the sauce is neatly thickened, you get exactly this familiar Sunday dish.
Timing
- Preparation: approx. 20 minutes
- Cooking time: approx. 20 minutes
- Total: approx. 40 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 560 kcal
- Protein
- ≈ 29.1 g
- Carbohydrates
- ≈ 14.5 g
- Fat
- ≈ 42.3 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 onion · ≈ 100.0 g
- 1 egg · ≈ 50.0 g
- 1 stale bread roll · ≈ 60.0 g
- 1 tbsp mustard · ≈ 15.0 g
- 2 tbsp capers · ≈ 30.0 g
- 1 tbsp flour or cornstarch · ≈ 10.0 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 500 g minced meat (mixed)
- 1 onion
- 1 egg
- 1 stale bread roll
- 1 tbsp mustard
- 1 liter of broth
- 2 tbsp capers
- 200 ml cream
- 1 tbsp flour or cornstarch
- Salt
- pepper
Instructions
- Soak the rolls in water and squeeze them out well.
- Dice the onion finely.
- Thoroughly mix the minced meat with the egg, rolls, onion, mustard, salt and pepper.
- Form even balls out of the mixture.
- Heat the broth in a large pot, but do not let it boil until bubbly.
- Carefully add the meatballs to the broth and let them simmer for about 15 minutes.
- Remove the dumplings and keep them warm.
- Add cream and capers to the broth.
- Thicken the sauce lightly with flour or starch and season with salt and pepper.
- Put the dumplings back in the sauce and serve together.
