Konigsberger Klopse or meatballs in brown gravy


  • ½ lb. ground pork
  • ½ lb. ground beef
  • 2 small, day-old rolls or 2 slices of bread
  • 1 egg yolk
  • 2 small onions, 1 chopped fine, 1 quartered
  • 1 Tbsp + 2 Tbsp butter or margarine, divided
  • 4 cups vegetable or beef broth
  • salt and pepper
  • 5 whole peppercorns
  • 4  allspice berries
  • 1 bay leaf (optional)
  • 2 Tbsp flour
  • 1-2 Tbsp lemon juice
  • 2-3 Tbsp Golden Sherry
  • 2-4 Tbsp sour cream
  • 24 capers, drained



Soak the day-old rolls in water and squeeze almost dry.

Melt 1 tablespoon butter and cook 1 onion, chopped fine, until translucent.

Cool, slightly.


Place the ground meats in a bowl, add cooked onion and the rolls, broken

in pieces. Add salt and pepper to taste, about ½ teaspoon salt and

¼ teaspoon pepper. Mix everything well by hand or with a spoon until

mixture can be formed into round meatballs. Add a few tablespoons

of broth if necessary to achieve this. Form 10-12 meatballs.


Bring the rest of the broth, with the cracked spices and second onion,

quartered, to just under a boil and add the meatballs carefully.

Cook until done, about 12 minutes. Remove meatballs and keep warm.


Melt 2 tablespoons butter in a pan and add the flour, making a roux.

Little by little, stir about 1 ½ cups of the meatball broth, strained,

into the roux, stirring to keep the sauce smooth. Add the capers.

Add the sherry and season the sauce to taste with lemon juice

and sour cream. Add the meatballs to the sauce and serve.



Add boiled potatoes,carrots and carmelized onions and a green salad-


And enjoy!

7 thoughts on “Konigsberger Klopse or meatballs in brown gravy

  1. It tastes amazing, too! I am so sick of Swedish meatballs – and Frank is not a real fan of red sauce.
    (Although I found out tonight he is also not real fond of capers!)- But this is a wonderful alternative. We all loved it! ( except , of course, Frank and the capers.)

  2. It is actually a Polish/Germanic recipe. A meatball and potato dish normally served with pickled beets. My name before marrying was Schley- although my mother was Slovak and my father”s family had been in the USA for at least 4 generations on his mother’s side. So – there is some connection- LOL – truth to be told- I just like good food!
    I added sourdough rye bread to the meal last night and it was perfect!

  3. Hi Heidi,
    This looks so good, I’m stealing it to make later this week! Thanks much. One question though, if this is a Polish/German dish, how come it has a Swedish name? (that is a Swedish name, yes?)

    Thanks Heidi.

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