Königsberger Klopse with Difference

5 from 6 votes
Prep Time 50 minutes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 207 kcal


Königsberger Klopse with a difference

  • 500 g Mixed minced meat
  • 1 Egg
  • 1 tbsp Mustard medium hot
  • 1 Rye rolls
  • Salt, gourmet pepper to taste
  • 2 Onions
  • 400 g Potatoes
  • 1 Cauliflower
  • 1 cups Cream
  • 1 liter Water
  • 1 tbsp Food starch
  • 1 kl. Glass Capers
  • Lemon juice to taste


  • Take a bowl and add the mixed minced meat. Then add egg, salt, gourmet pepper, medium-hot mustard, * my rye rolls (grate this one) and mix everything together. Then shape the seasoned minced meat into balls, about 20 pieces.
  • Now take a saucepan, fill it with lightly salted water and bring to a boil. In the meantime, peel and quarter the onions. Put both in the boiling water, switch down and let it steep for a quarter of an hour (15 minutes).
  • Now peel the potatoes, wash them and cut them into cubes. Clean and wash the cauliflower and cut into florets. Then remove the cooked meatballs with a slotted spoon and drain in a sieve. Now bring the broth to a boil. Add cauliflower and potatoes and cook in them for about a quarter of an hour (15 minutes).
  • Then pour in the cream and bring to the boil again. Mix the cornstarch with a little water and stir into the boiling water. Turn it down again and simmer for a few minutes. Add the capers to taste with salt, gourmet pepper and the lemon juice.
  • Add the drained meatballs, stir and heat in them. Take and fill deep plates and serve immediately.


Serving: 100gCalories: 207kcalCarbohydrates: 26gProtein: 3gFat: 10.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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