Traditional German Meatballs – Oma's Königsberger Klopse mit Sosse. (2024)

Mutti's German meatballs, akaKönigsberger Klopsemit 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!

Königsberger Klopse mit Sosse

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.

• ThePrussian city of Königsberg (now Kaliningrad)are the namesake for these meatballs, also known asSoßklopse(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 Holländische Sosse?

My Mutti always called thisKönigsberger 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 specialKönigsberger 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?

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