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Konigsberg meatballs (Königsberger Klopse)

Konigsberg meatballs
Konigsberg meatballs
Bistro Kafëbë


If you are looking for original food, prepared according to old recipes, this is an opportunity. Königsberger Klopse are prepared in a traditional way by the owner of the Bistro Kafëbë. The recipe was taken from the "Gdańsk Cookbook" from the beginning of the 19th century, by Marie Rosnack.


  • 1 kg of calf leg meat, separated from the bone and without tendons
  • 1 bread roll soaked in milk
  • Half of an onion, chopped and fried in clarified butter
  • A few anchovies
  • Chopped parsley leaves
  • Lemon juice and zest to taste,
  • Fresh nutmeg to taste
  • Salt and pepper to taste
  • Cooking broth (made from bones, offal and vegetables)


  • Clarified butter
  • Flour
  • Broth
  • Capers
  • White wine
  • Fresh nutmeg
  • Lemon with zest
  • 30% fat cream
  • Salt and pepper to taste


Mince the meat using a medium mesh and then mix it with the bread roll. Add the fried and cooled onion, finely-chopped anchovy fillets and other spices to taste. Mix thoroughly.

Form balls weighing around 30 to 40 grams.

Boil the meatballs in the broth for about 6-8 minutes. Once done, remove the meatballs.

Tip: You can season the meat and leave it in the fridge overnight. The next day, thanks to the spices, the meatballs will taste much more intense and be more aromatic.

To prepare the sauce, take some capers out of the brine a day before cooking, then rinse them and place them in a dish with some semi-dry white wine.

You must also prepare a light-coloured roux for the sauce using the clarified butter. Proceed to gradually add hot broth while stirring the mixture with a whisk until it becomes smooth and rather thick. If at this point the sauce still contains any lumps, simply pour it through a sieve to get rid of them.

Add the capers with wine to the sauce, then reduce it and add the cream to achieve the desired consistency. Season to taste with lemon juice, lemon zest, nutmeg, salt and pepper. You can also add anchovy fillets for extra aroma. Cover the meatballs with a generous amount of sauce.

Serve the meatballs with mashed or whole potatoes. Marinated beets or glazed carrots will perfectly complement this dish. Peas and carrots are also an excellent choice.

Bon appetit!