Traditional German Meatballs – Oma's Königsberger Klopse mit Sosse

by: Gerhild Fulson  / Using her extensive experience and cultural knowledge, Oma Gerhild provides trusted, authentic, and easy-to-follow German recipes both here and in her many cookbooks.

Jump to recipe ⇣

Yummy German meatballs, what a wonderfully traditional meal! A very popular German food and by far one of the best as well

Mutti's German meatballs, aka Königsberger Klopse mit Sosse, were just a bit different! Even though this is a very, very traditional German comfort food, and very, very easy to make, Mutti's version spoiled me.

Well, I did play around with her recipe a bit to make it quicker and this new version* is my favorite. It cooks the meatballs right in the sauce instead of making them separately.

There are several "traditional" versions of this recipe stemming from the fact that this is now considered to be one of the most popular regional dishes throughout all of Germany. Of course, I like mine the best! It's German food at its best!

The classic Recipe

• Königsberger Klopse mit Sosse is a real classic German dish. 
• Normally this recipe uses equal parts beef, pork, and veal.
• Anchovies or sardines are also included in the meat mixture. Mutti and I both omit this. In fact, I have trouble imagining that in here, but some people always include it.

Königsberg Klopse trivia

• The Prussian city of Königsberg (now Kaliningrad)are the namesake for these meatballs, also known as Soßklopse (sauced meatballs) 
• They were renamed Kochklopse (boiled meatballs) after WWII and are still known as such
• The meatballs are usually made from minced veal, although beef or pork is often used
• The broth is usually thickened with a roux, cream, and egg yolk or just a roux or just egg yolk.
• Capers are an essential ingredient ... but can be omitted if desired
• Traditionally, Königsberg Klopse are served with beetroots and boiled potatoes

Königsberger Klopse mit Holländishe Sosse? 

Traditional Königsberger Klopse have Capers in the sauce.

My Mutti always called this Königsberger Klopse mit Holländische Sosse. Not sure why she called this a Hollandaise Sauce, but she did and that's what I always thought this was.

However, since I've started researching cookbooks, I've found out otherwise. However, again, I'll probably keep calling it the way my Mutti did. Memories!

Mutti also didn't often include the capers in the sauce, so I rarely put them in. Since I like quick, I usually use my own cooked frozen meatballs (check out my recipe on how to make meatballs) or I buy them already cooked and frozen. However, for this recipe, I'm using 'from scratch' meatballs that have that special Königsberger taste!

How to form Meatballs?

If you have a large cookie scoop that will form 1½ inch portions, that's a perfect way to assure equal sized meatballs. 

Also, wet your hands when you are shaping them. This will keep them from sticking to your hands as well, just like cookie making!

Do Meatballs Get more tender The Longer They Cook?

It is important to keep an eye on your meatballs and take them off of the simmer when you're supposed to. The longer they cook, the mushier they will become.

With time they will soak up the moisture and become soggy and fall apart. They can become a sponge-like consistency and do just what a sponge does. You want to keep your meatballs as tender and together as possible to achieve that perfect German dinner! No soggy meatballs in Oma's kitchen :) Though, sometimes we all make mistakes. That's how we learn!

How Many Is too many Eggs?

Eggs are very interesting to work with in the kitchen. They play such a crucial role in cooking and baking! 

When adding eggs to your meatballs, there IS such a thing as too many. By over-adding eggs, it can result in super absorbent meatballs! This is never what you want with your meatballs because it will cause them to become very thick and heavy.

Always read your recipe beforehand and make sure there won't be an over-use of eggs. The rule with eggs and meatballs (a good one to remember) is that it will take only 1 to 2 eggs per pound of meat used. 

Oma Says:

If I'm in a real hurry, I will use my own frozen meatballs for this, as it makes this dish go so fast. Just add the frozen meatballs to the sauce. They will thaw and heat in the same time that it would take to cook the uncooked meatballs.

Served over boiled potatoes, it brings back wonderful memories of Mutti's kitchen :)

Ready to make these meatballs?

Print Recipe

Traditional German Meatballs – Oma's Königsberger Klopse mit Sosse

Mutti's German meatballs, aka Königsberger Klopse mit Sosse, were just a bit different! Even though this is a very, very traditional German comfort food, and very, very easy to make, Mutti's version spoiled me.

Well, I did play around with her recipe a bit to make it quicker and this new version* is my favorite. It cooks the meatballs right in the sauce instead of making them separately.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings:

Makes 4 - 6 servings

Make the Meatballs:

 Ingredients:

• 1 stale kaiser roll, sliced (see notes/hints below) 
• 1 cup (240 milliliter) lukewarm water 
• 1 tablespoon (14 grams) butter
  
• 1 cup (150 grams) finely diced onion
• 2 tablespoons (5 grams) chopped fresh parsley
• 1 pound (454 grams) lean ground beef
• 1 pound (454 grams) lean ground pork
• 2 large eggs
• 1½ tablespoons (23 grams) German mustard (or your favorite)
  
• 3 - 4 finely diced anchovies, optional
• 1½ teaspoons salt
• ½ teaspoon freshly ground pepper

Instructions:

1. Place the kaiser roll in a small bowl and add water. Let soak for about 10 minutes. 
2. In a small frypan, saute onions in butter until softened, about 2 minutes. Add parsley and saute for 1 minute. Set aside to cool.
3.  Squeeze kaiser roll in your hands to remove water and crumble it into a large bowl. Add remaining ingredients, including the onion mixture, and mix well, but gently, with your hands. 
4. Shape into 1½-inch meatballs. Makes about 24.

Make the Königsberger Klopse mit Sosse:

Ingredients:

• 2 pounds uncooked meatballs (see above)
• 6 tablespoons (84 grams) butter
• 6 tablespoons (48 grams) all-purpose flour
• 6 cups (1.4 liters) hot chicken stock (or water and bouillon cubes)
• 1 bay leaf
• salt and pepper to taste
• 2 - 3 tablespoons (30 - 45 milliliters) lemon juice
• ¾ cup (180 grams) sour cream
• 3 tablespoons (25 grams) capers, optional
• pinch sugar
• freshly ground nutmeg

Instructions:

1. Melt butter in a medium saucepan over medium heat. Whisk in flour until smooth, but do not let brown. Gradually whisk in hot broth, stirring until the sauce is smooth. Add the bay leaf and simmer for about 5 minutes. Season with salt and pepper.
2. Gently add meatballs to sauce and bring to a boil. Reduce heat to simmer, cover and simmer gently for 15 minutes, stirring occasionally so that nothing sticks to the bottom. 
3. Remove the meatballs with a slotted spoon to a bowl and cover to keep warm. 
4. Remove the bay leaf from the sauce and stir in the 2 tablespoons lemon juice, sour cream and capers, if using. Season with sugar and nutmeg and additional salt, pepper and lemon juice, as needed. 
5. Pour the sauce over the meatballs and serve.

Notes/Hints:

• Instead of using the soaked kaiser roll, use ½ cup breadcrumbs.
• Replace onion with 3 finely diced shallots.
• Traditional sides are boiled potatoes and pickled beets. The perfect meal when you are needing some good old-fashioned German comfort food.

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

*02.18.2021 revision update

Check out Oma Gerhild's delicious German Beef Recipes, right here, right now ->

Join Oma's Kaffeeklatsch

 

Come for coffee & cake (virtually!), & you’ll discover new things about German food, recipes, & all things German (including our new “Little Nibbles” tidbits).

 

Get my “Top 10 Favorite German Recipes” ebook & more … all delivered free right to your inbox from me, Oma Gerhild 🥰

 

Email address

First name

CLICK TO JOIN NOW

Thanks for joining!

Keep your eyes on your inbox for my email. 

---

Follow Oma on Social Media:

instagramyoutubefacebookpinterest

Comments?  Questions?

You can leave a comment about this recipe or ask a question...

Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods. 

Meet with us around Oma's virtual table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.

Recent Articles

• 
• 

1. 10 One-Pot Comfort Food Recipes

   Mar 10, 25 08:35 PM

   
   These one-pot comfort food recipes bring the rich, hearty flavors of German cuisine to your kitchen in a minimal-fuss way.

   Read More

2. German Poppy Seed Roll – Oma's Mohnrolle / Mohnstriezel

   Mar 09, 25 11:21 AM

   
   Oma's poppy seed roll, Mohnrolle, is so easy to make. Use your bread machine to whip up the dough, mix the filling (or use canned), roll it all together, bake, and ENJOY! Yes, that easy!

   Read More

3. Traditional German Apple Cake Recipe – Oma's Versunkener Apfelkuchen

   Mar 07, 25 04:08 PM

   
   This German apple cake always looks amazing and tastes scrumptious! So quick and easy to make, it's just like Oma's versunkener Apfelkuchen served fresh from the oven.

   Read More

---

Traditional German Meatballs – Oma's Königsberger Klopse mit Sosse

By Oma Gerhild Fulson

Mutti's German meatballs are a real classic. Called Königsberger Klopse mit Sosse, it's an easy comfort food to make. But, Mutti's are just a bit different! And mine, even more so.

Ingredients: ground beef, ground pork, eggs, onion, breadcrumbs, seasonings, chicken stock, flour, cider vinegar, lemon juice, capers (optional), sour cream,

For the full recipe, scroll up ...

Let's connect...

From Oma's heart
to your table

Complete your set today - order now!

More about me >

Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.