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Oma's Traditional German Meatballs (Königsberger Klopse Mit Sosse)

These German meatballs (Königsberger klopse mit sosse) are my easier twist on a family favorite ... tender, creamy, and perfect for a weeknight meal.

 Ingredients:

For The Meatballs:

• 1 stale Kaiser roll, sliced (see Tips)
• 1 cup (240 milliliters) lukewarm water
• 1 tablespoon (14 grams) butter
• 1 small onion, finely diced
• 2 tablespoons (8 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 teaspoon (9 grams) salt
• ½ teaspoon (1 grams) freshly ground black pepper

For The Sauce: 

• 6 tablespoons (84 grams) butter
• 6 tablespoons (48 grams) all purpose flour
• 6 cups (1.4 liters) hot chicken broth
• 1 bay leaf
• salt and freshly ground black pepper, to taste
• 2 tablespoons (30 milliliters) lemon juice, plus more if needed
• ¾ cup (180 grams) sour cream
• 3 tablespoons (25 grams) capers (optional)
• 1 pinch sugar
• freshly ground nutmeg, to taste

Instructions:

For The Meatballs:

1. Place the sliced Kaiser roll in a small bowl and add the water. Let it soak for about 10 minutes.
2. Melt the butter in a small frying pan and sauté the onions until softened, about 2 minutes. Add the parsley and sauté for 1 minute. Set aside to cool.
3.  Squeeze the sliced Kaiser roll in your hands to remove the excess water and crumble it into a large bowl. Add the remaining ingredients, including the onion/parsley mixture, and gently mix it all together with your hands.
4. Shape the meat mixture into 1½-inch meatballs (makes about 24). Set aside.

For The Sauce:

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.

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

Updated on January 6, 2026