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

Oma Gerhild

by: Gerhild Fulson  / Oma Gerhild shares easy, authentic German recipes you can trust, rooted in family tradition and featured in her cookbooks.

Published: November 21, 2010, Updated: May 4, 2025

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

Yummy German meatballs, called Königsberger KlopseYummy 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, Königsberger Klopse mit Sosse, were something special. I’ve tweaked her traditional recipe just a little to make it quicker. Now I cook the meatballs right in the sauce, and honestly, it’s my favorite way. There are lots of “traditional” versions out there, but this one’s mine. And yes, I think it’s the best

Oma's Recipe Rundown

  • Ease of Making: Moderate; straightforward steps with a few extra touches.
  • Taste: Rich, creamy, and comforting. 
  • Time: Prep: 20 minutes; Cook: 30 minutes.
  • Best Served With: Boiled potatoes, beetroot, or a slice of crusty bread.

Top Tips for Best Results

  1. Mix It Right: Use a combo of pork and beef for classic flavor and perfect texture
  2. Don’t Rush the Simmer: Keep the heat low and gentle so the meatballs stay tender
  3. Gluten-Free Hack: Substitute breadcrumbs with gluten-free breadcrumbs and ensure all other ingredients are gluten-free.

The Classic Mix (With My Twist)

The traditional recipe for Königsberger klopse mit sosse is a true German classic. It’s usually made with equal parts beef, pork, and veal—and sometimes even anchovies or sardines mixed into the meat.

Mutti always left those out. Honestly, I couldn't quite imagine them in this dish, but since some people swear by it, I had to try it as well. I've made them both ways. And, actually, both ways are delicious. So, you choose which you prefer. With or without. 

A Bit of Klopse History

  • 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
Yummy German meatballs, called Königsberger KlopseTraditional Königsberger Klopse have Capers in the sauce.

My Mutti always called this dish: Königsberger klopse mit holländische sosse. I grew up thinking it was Hollandaise, but cookbooks say otherwise! Still, I usually still call it that. It’s tied to sweet memories.

Mutti didn’t add capers either, so I rarely do. And since I like quick, I often use frozen meatballs (homemade or store-bought). But for this recipe, I’m making them from scratch, just like they should be for that classic Königsberger taste!

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Frequently Asked Questions About German Meatballs

How do I shape meatballs so they’re all the same size?

Using a large cookie scoop (about 1½ inches) works perfectly for evenly-sized meatballs. I also like to wet my hands before rolling ... just like making cookies! It keeps the mixture from sticking.

Do meatballs get more tender the longer they cook?

Not really. In fact, cooking them too long can make them mushy. They soak up too much moisture and can fall apart ... think spongey instead of tender. Keep an eye on them while they simmer and remove them at just the right time. No soggy meatballs in Oma’s kitchen.

How many eggs should I use in meatballs?

Eggs help bind everything together, but too many can make meatballs heavy and dense. A good rule is 1 to 2 eggs per pound of meat. Always check your recipe so you don’t overdo it.

Oma Says

If I'm in a real hurry, I will use my own frozen cooked meatballs for this, as it makes this dish go so fast. Just add the frozen cooked 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 :)

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.

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.

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

Recipe updated on May 4, 2025

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Oma's Mutti's German meatballs are a real classic. Called Königsberger Klopse mit Sosse, it's an easy comfort food to make.

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