Königsberger Klopse
Königsberg, Germany
Königsberger Klopse are softly boiled meatballs served in a pale caper sauce, often with potatoes and beetroot. The mixture traditionally includes veal or pork and may use anchovy for savory depth, while lemon and capers keep the cream sauce bright.
Why locals eat it
The dish is named for Königsberg, the historic East Prussian city now known as Kaliningrad, but it became part of German culinary memory far beyond that region. Berlin restaurants preserve it as a traditional plate rather than a dish that originated in modern Berlin.
Local tip
Ask whether anchovy is used and look for capers in the sauce. The meatballs should be tender, not browned, so do not expect the flavor of a fried meatball.
Typically made with
minced veal, minced pork, anchovies, capers, cream, potatoes. Recipes vary — always check with the vendor if you have allergies.