Vegan Meatballs with Sauce (Vegane Seitan Königsberger Klopse)

by: Sylvie Fulson  /  Oma Gerhild's daughter-in-law and plant-based cook

These vegan meatballs with sauce are inspired by Oma's Königsberberger klopse, with a creamy, tangy finish that's perfect for guests and an everyday dinner.

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Seitan "Königsberger" meatballs in a creamy German-style sauce, with boiled baby potatoes and broccoli on the side.

If you grew up German and have switched to a plant-based diet, are thinking about making the change, or simply love good-ol’ fashioned German food but cook for loved ones who eat plant-based, then I have a treat for you: seitan meatballs!

These vegan meatballs with sauce are so close to the real thing, you just might fool your meat-loving family and friends into thinking they’re made with meat. They have that same melt-in-your-mouth deliciousness. And the sauce? It’s so, so creamy and good! This recipe is definitely Oma- and Opa-approved!

Top Tips for Best Results

1. Plan ahead: Make and cook the seitan meatballs at least one day ahead and refrigerate overnight for optimal texture.
2. Use Homemade Sour Cream: There are many vegan sour cream products on the market, but for the best result, use my easy homemade recipe .
3. Avoid Mushy Meatballs: Add the already cooked meatballs to the sauce just long enough to heat through.

What is Seitan?

If you’ve never heard of seitan (pronounced SAY-tan), it’s what you get when you mix various ingredients with vital wheat gluten. When done right, it has a remarkably chewy, meat-like texture and flavor.

And if you’ve never heard of vital wheat gluten, it’s a flour made by removing all of the starch and other components from wheat flour, leaving behind almost pure gluten. It's the main protein found in wheat and other grains that gives dough its stretchy texture and makes bread soft and chewy.

It’s actually quite amazing! Even Oma Gerhild and Opa Andy were quite amazed. When I had them over to taste test the meatballs and sauce, I was delighted with the rave reviews.

They said had they not known they were vegan and someone else had served this dish, they most likely would have thought they were eating the real thing. I can’t tell you how thrilled I was to hear that! I hope you will love this recipe as much as they did.

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How to Make Vegan Meatballs with Sauce

(Find the printable recipe with measurements in the recipe card below.)

The process photos below show the key textures, from mixing the base to warming the meatballs in the sauce. Here's what you'll need to make the seitan meatballs first.

For the seitan balls, start by sautéing a small diced onion ( I used a red onion) in some vegan butter, then add in some chopped fresh parsley.

Add the onion and parsley along with canned lentils and some chopped walnuts to a food processor, and mix until you get a crumbly paste.

Next, you’ll add the vital wheat gluten and some water along with the seasonings: tamari (or soy sauce), mustard (I use Dijon), freshly ground black pepper, and a pinch of nutmeg. Mix until you get a crumbly dough that sticks together.

Turn the seitan into meatballs using a small cookie scoop.

Place them in a steamer, being careful not to overcrowd the balls. Steam for 30 minutes.

Steaming is the secret step. They firm up, hold together, and stay nicely tender inside.

Let the seitan balls cool, then chill overnight in the fridge.

The following ingredients are to make the creamy lemon caper sauce.

To make the sauce and put it all together, start off by making a roux with some vegan butter and flour. Whisk in some hot vegan-style chicken broth for a nice smooth sauce. Add in a bay leaf and simmer for 15 minutes, then season with salt and pepper.

Temper the sour cream (you’ll find detailed instructions in the recipe card below) and add it to the sauce along with some lemon juice and capers.

(Capers are optional, but I say they’re a must. They add such a lovely tang to the sauce. My mouth waters just thinking about it!)

Add a pinch of sugar and some nutmeg, then adjust the seasonings to taste.

Add the seitan balls to the sauce just long enough to heat through, and serve.

What to Serve with Vegan Meatballs with Sauce

Traditionally, Königsberger klopse mit soße is served with boiled potatoes and beets, which also happen to be vegan, how perfect!

Other options are rice, potato dumplings, red cabbage, or cucumber salad ... all equally delicious.

Seitan meatballs in a creamy German-style sauce, with boiled baby potatoes and veggies on the side.

Storage and reheating

• Fridge: Store the seitan meatballs and sauce in separate airtight containers for best texture. They keep well for up to 4 days.
• Freeze: You can freeze the cooked seitan meatballs (without sauce) for up to 2 months. Thaw overnight in the fridge. The sauce can be frozen too, but some vegan sour creams may separate after freezing, so expect a slightly less smooth texture.
• Reheat (best method): Warm the sauce gently in a saucepan over low heat, stirring often. Add a splash of broth if it thickens. Add the meatballs only for the last 5 to 7 minutes, just until heated through.
• Microwave: Heat in short bursts at medium power, stirring between rounds. Keep it gentle so the sauce stays creamy.

Substitutions

Vegan butter: Use any vegan butter you like. If yours is salty, season the sauce at the end.

Walnuts: Swap for sunflower seeds or pumpkin seeds for a nut-free option. The texture will be slightly different but still works.

Lentils: Green or brown are best. Avoid red lentils since they turn soft and can make the mixture mushy.

Tamari or soy sauce: Either works. Tamari is usually the better choice for a deeper flavor. If using MAGGI, check the label to make sure it fits your dietary needs.

Mustard: Dijon is great, but any German-style mustard works.

Vegan chicken-style broth: Vegetable broth works too. If it’s strongly flavored, use a lighter hand with seasoning until the end.

Vegan sour cream: Store-bought is fine, but choose a soy-based version if possible. Many brands use a coconut base, and in my experience, you can taste the coconut, even when it's subtle, which can affect the flavor of your sauce. If your vegan sour cream tends to split, temper it carefully and keep the heat low..

Capers: Optional, but they’re what gives that classic Königsberger tang. If you skip them, add a little extra lemon juice and a pinch more salt to balance the flavor.

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Vegan Meatballs with Sauce (Vegane Seitan Königsberger Klopse)

These vegan meatballs with sauce are inspired by Oma's Königsberger klopse, with a creamy, tangy finish that's perfect for guests and an everyday dinner.

Prep Time:

30 minutes

Cook Time:

1 hours

Chill Time:

1 hour

Total Time:

1 hours 30 minutes (plus chill time)

Servings:

Makes 4 - 6 servings

Ingredients:

For the seitan balls:

• 1 small onion, diced
• 1 tablespoon (14 g) vegan butter
• 2 tablespoon (8 g) chopped fresh parsley
• 1 cup (200 g) canned green or brown lentils, rinsed and drained
• ½ cup (50 g) walnuts
• 1¼ cups (185 g) vital wheat gluten
• 6 tablespoon (90 ml) water
• 2 tablespoon (30 ml) tamari, soy sauce, or MAGGI
• 1½ tablespoon (22.5 ml) German mustard (or your favorite)
• ½ teaspoon (1 g) freshly ground black pepper
• 1 pinch nutmeg

For the sauce:

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

Instructions:

For the seitan balls:

1. Sauté the onion in the butter until softened, about 2 minutes. Add the parsley and sauté for 1 minute.
2. In a food processor, add the onion and parsley mixture along with the lentils and walnuts. Process until you get a crumbly paste.
3. Add the remaining ingredients and pulse, stopping to scrape down the sides of the bowl if needed, until you get a crumbly dough that sticks together when pressed.
4. Use a small cookie scoop to measure out the dough and roll it into a ball. You should have about 24 golf-sized meatballs. Feel free to make yours smaller or larger, if desired.
5. Add the seitan balls to a steamer, leaving a little bit of space between them, and steam for 30 minutes. You may need to do this in batches if the balls don’t all fit.
6. Allow the meatballs to cool, then chill them in the fridge in an airtight container overnight, or for a few days, until ready to use.

For the sauce:

1. Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth, but do not let it brown. Reduce the heat if necessary. Gradually whisk in the hot broth, stirring until the sauce is smooth. Add the bay leaf and simmer for about 15 minutes. Season with salt and pepper.
2. Place the sour cream in a small bowl. Add a little bit of the sauce to the sour cream and stir it in to temper it. Do this two more times to ensure that the sour cream won’t curdle when you add it to the sauce.
3. Turn the heat down to low and remove the bay leaf. Stir in the tempered sour cream, lemon juice, and capers. Season with sugar and nutmeg. Add additional salt, pepper, and lemon juice, as needed.
4. Add just the amount of seitan balls you plan to serve to the sauce and heat through for about 5 minutes, and serve.

Notes/Hints:

• Sometimes cashew cream can curdle a little when added to hot liquids. Tempering the cashew cream will prevent this from happening.
• You can easily make your own vegan sour cream.
• You could also melt some vegan butter in a skillet and brown the seitan balls on all sides, then pour the sauce over the balls to serve.
• Serve with boiled potatoes and beets for a traditional German meal.

*  *  *  *  *

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

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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.