Traditional German "Königsberger Klopse" with Potatoes

Preparation Time:
120 mins
Baking Time:
10 people


For the “Königsberger Klopse”
  • 1.3 kg minced veal or beef (shoulder or chest)
  • 70 g capers 
  • 60 g anchovies 
  • 100-150 g white bread
  • 200 ml Oldenburger Fullcream Milk, 3.5% fat
  • 4 eggs 
  • a bunch of parsley 
  • 2 onions 
  • 2 tsp freshly ground black pepper 
  • a pinch of sea salt 
For the Sauce 



Dice the bread, put it in a bowl, add some Oldenburger Milk and let the mixture rest for a couple of minutes. Peel the onions and cut in small pieces. Wash the parsley, pat dry and cut finely. Cut the anchovies and the capers finely. Boil the potatoes. Chop off the bottom and top from leek, cut lengthwise and wash. Slice leek finely. Halve the lemon and press the juice out of it. Bring another pot with vegetable stock to a boil. Set the deep fryer at 180 °C (if you don’t have a fryer, use a pot instead).

The “Königsberger Klopse”

Put some Oldenburger Butter and the onion cubes in a saucepan and saute until glassy. Squeeze the bread, put it in a large bowl and add the onions, capers, anchovies, parsley, grounded black pepper and the eggs. Mix well and make 30 small balls out of the mass. Put the meat balls in the pot with the hot vegetable stock and let rest until they float on the surface.

The Sauce

Make a roux from Oldenburger Butter and flour. Add vegetable stock, piment, leek, bay leaves, Noilly Prat, lemon juice, the Oldenburger Cream and mix well. Let it simmer for about 15-20 minutes. When the sauce has reached the desired consistency, add the “Königsberger Dumplings”. 

The Potatoes

Peel the cooked potatoes, cut them into bite-sized pieces and season with salt and parsley. 

The Capers

Pat the capers dry and fry them in a deep fryer. 

The Final Touch 

Season the sauce with lemon juice and garnish the dish with the fried capers.

Tips from Chefs to Chefs

01. Cooking Cream has a fat content of only 20% thus making a creamy and smooth, yet light sauce. It is ideal for cooking as the cream does not curdle even when you add acid.

02. You can use an ice cream scoop for forming the balls. Then you have similar sized “Königsberger Dumplings”.

Recommended Products

Oldenburger Whipping Cream 30% fat, UHT, 1kg
  • hot & cold application
  • heat- and acid-stable
  • high whipping volume
  • versatile use
Oldenburger Butter unsalted, min. 82% fat, 250g piece
  • soft and easy to spread
  • no additives
  • made from pure cow's milk
Oldenburger Fullcream Milk 3.5% fat, UHT, 1L
  • high nutritional value
  • full mouthfeel
  • made from cow‘s milk

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