The BEST German Meatballs Recipe (Königsberger Klopse) (2024)

FAQs

What is Königsberger Klopse made of? ›

The meatballs are made from very finely minced veal, though less expensive beef or pork is often substituted, along with onions, eggs, a few (white) bread crumbs, and spices, chiefly white pepper. The traditional recipe uses anchovy. If herring is substituted, the dish is called Rostocker Klopse.

Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.

This process allows the baking soda to neutralize acid on the surface of the meat, resulting in less toughness and a cooked meat that is juicy on the inside while remaining crispy on the outside. Note: Some cuts of meat may take longer to soak in the baking soda to fully tenderize.

Origins and evolution

Frikkadels were initially introduced to South Africa by Dutch colonisers. The frikkadel became a cornerstone of Afrikaans cuisine, traditionally made using beef mince, onion, egg, grated potato and stale bread soaked in milk.

German Frikadellen can be eaten on their own with some mustard and/or ketchup, and a side of potato salad or on a Brötchen, a crusty bun. Some Germans also like a rustic mushroom sauce to go with their German hamburger (like this Jägersoße I serve with my Schnitzel).

An egg is usually a good start, as that can help with the tenderness and texture, but the king of meatball binders is breadcrumbs soaked in milk (also known as a panade). Soaking the breadcrumbs first makes them pliable and soggy, which allows them to easily and evenly mix into the ground meat.

Tenderizing the Meat:

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

Milk: Adds moisture and tenderizes the meat, making our meatballs juicy and tender once cooked. Egg: Adds more moisture and helps the mixture firm up once cooked. Parmesan: My secret ingredient for the best meatballs! Parmigiano-Reggiano adds flavor and salt to our mixture.

Cornstarch is used as a low-fat alternative to tapioca starch in meatball dough, resulting in a healthier version of the snack. The addition of corn silk, a byproduct of sweet corn production, to meatballs increases their crude fiber and ash contents, as well as their redness, yellowness, juiciness, and shrinkage.

Does sprinkling baking soda on meat tenderize it? ›

Less than a teaspoon of baking soda ensures that your steak remains juicy and tender—even after a speedy marinade. While other recipes demand hours of marinating, this baking soda hack makes a flank steak or any other fibrous cut of beef ready to sear after just an hour.

I make them extra soft and juicy by using bread instead of breadcrumbs, and the grated onion is my secret tip for adding extra flavour into this. Plus, no need to sauté diced onion before mixing it in! Served with a rich tomato sauce made extra tasty by cooking it in the same pan that the meatballs are browned in.

Because meat shrinks when cooked, mince proteins are likely to separate and crumble unless bound together. Whether it's breadcrumbs or egg (or both), or simply salt, binding the mince is a crucial step in maintaining the softness of your meatballs while preventing them from falling apart.

The dish is named after the former German city Königsberg which is nowadays a part of Russia and called Kaliningrad. Therefore, it is a dish that has its origin in German and Russian cultures. Königsberger Klopse is still a very common traditional German dish that is cooked all over Germany.

"In Denmark, we trace the roots of the frikadelle back to the 1600s, with a recipe, maybe German in origin, written for a sausage without a casing seasoned with saffron and ginger. This sausage without a casing becomes a meatball eaten in a soup and stew," said Bauer.