Königsberger Klopse with Mashed Potatoes and Kohlrabi and Pea Vegetables

5 from 3 votes
Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Rest Time 20 minutes
Total Time 2 hours 15 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 172 kcal


  • 3 Discs Toast
  • 100 ml Milk
  • 500 g Ground beef
  • 1 piece Egg
  • 1 medium sized Fresh shallot
  • 2 piece Bay leaves
  • 2 piece Allspice grains
  • 80 g Butter
  • 2 tbsp Flour
  • 200 ml Whipped cream
  • 500 g Potatoes
  • 1 medium size Kohlrabi fresh
  • 2 tbsp Capers
  • 100 g Peas (can)
  • 1 tbsp Chives
  • Salt and pepper
  • Freshly grated nutmeg


  • Dice slices of toast, pour the milk over them in a bowl and allow to swell. Peel off the shallot, halve and cut into fine cubes. Mix the minced beef with shallots, egg, squeezed toast, salt and pepper in a bowl. Form about 12 dumplings from the mixture. Bring to the boil in a saucepan with plenty of salted water. Add bay leaves and allspice. Let the dumplings simmer for about 25 minutes and take them out, collecting the brew.
  • Melt 40 g butter in a saucepan and sweat the flour in it, stir in about 800 ml of the stock with a whisk and let it simmer for 15 minutes. Stir in the cream, bring to the boil, add the capers and caper water, season with salt and pepper, stir and simmer for another 10 minutes over a medium heat. Add the dumplings to the sauce.
  • Peel the potatoes, cut into large pieces and cook in lightly salted water for about 25 minutes. Drain and allow to evaporate briefly, coarsely mash with 30 g of butter. Season with nutmeg, salt and pepper.
  • Peel the kohlrabi, cut into small pieces. Cover and cook in a saucepan with 50 ml of water, 10 grams of butter and a little salt for about 10 minutes. Add the peas in the last 3 minutes. Koenigsberger Klopse with mashed potatoes and kohlrabi Arrange the peas and vegetables on plates and serve sprinkled with chives.


Serving: 100gCalories: 172kcalCarbohydrates: 9.1gProtein: 7.5gFat: 11.8g
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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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