How to Make Meatballs

Königsberger Klöpse mit Hollandische Sosse.

Ever wonder how to make meatballs, aka Fleischklöße or Klopse? Here's a versatile recipe that's very German. It's been in our family for generations, passed on from Mutti's Mutti to me. 

Sometimes I get creative when I made these. Out will come the Montreal Steak Spice. Perhaps I'll add 1/2 cup of ketchup or BBQ sauce. Cracker crumbs work well which is a great way to use up stale crackers. If there's time, I'll fry up the onions before adding to the meat mixture. 

German meatballs shown above are braised and turn into this delicious dinner: Königsberger Klöpse mit Hollandische Sosse. Below, here's how to make the meatballs ...

How to make Meatballs, German-style


  • 2 lbs lean beef
  • 2 eggs
  • 1 small onion, finely chopped
  • 1/2 cup bread crumbs
  • 1 1/2 tsp salt
  • 1/2 tsp pepper


  • In a large bowl, gently mix all ingredients.
  • Shape into meatballs.
  • To fry: Over medium heat, fry meatballs in a sauté pan in a bit of olive oil. Shake pan occasionally to loosen them. Turn each to brown on all sides. Continue frying until nicely browned on all sides. Cut into one to make sure that they are cooked through. Serve as is or place into a brown sauce or a tomato sauce.
  • To braise: Bring liquid (broth) to boil, lower heat, and add meatballs. Simmer until cooked, about 15 - 20 minutes, depending on size of meatballs. (Check recipe for Königsberger Klöpse mit Hollandische Sosse..)
  • To bake: Place on baking sheets and bake at 375° F. for about 20 - 30 minutes until done.
  • To freeze: Bake meatballs, cool, freeze individually on baking sheet and then put into freezer bags for later use.

Another way I like to use them is to fry these Klöpse and serve either with a brown sauce or even tomato sauce. I also bake them and then freeze them for later use.

How to make meatballs like a German OmaUsing this meatball recipe to make lots of different meals.

If you've used my Quick Meatloaf recipe, you'll realize this is almost the same recipe, because it is. Once you do this one a few times, you'll soon recognize the "feel" of a good mixture. And you'll be adding stuff - a bit of this and a bit of that - and making your own version.

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How to Make Meatballs

› How to make Meatballs


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