Dining at the historic Ratskeller in Bremen, located beneath the iconic Gothic town hall, offers a truly singular experience. With a history spanning over 600 years and surrounded by impressive wooden wine barrels, I felt as though I had traveled back in time while enjoying a traditional northern German dish known as Königsberger Klopse (meatballs served in a rich caper sauce).

At the Bremen Ratskeller, they serve the meatballs in creamy caper sauce true to tradition: three tender, juicy Klopse made from a blend of pork and beef, nestled in a velvety, briny-tart caper sauce, served over delicate vegetable strips and paired with buttery parsley potatoes.
If you want to recreate that cozy, historic German tavern feeling at home, here is a classic, authentic recipe for Königsberger Klopse.

For the Meatballs (Klopse):

• 500 g ground meat (traditionally a 50/50 mix of ground pork and ground beef)
• 1 stale white bread roll or crusty bun (soaked in lukewarm water or milk and squeezed dry)
• 1 small onion, very finely diced
• 2 large eggs
• 1 to 2 tsp anchovy paste or 2 finely minced anchovy fillets (the secret traditional umami depth—it won’t taste fishy, promise!)
• 1 tbsp fresh parsley, finely chopped
• Salt and freshly ground white pepper to taste

For the Poaching Broth:

• 1 liter good quality beef or vegetable stock
• 1 small onion, halved
• 1 bay leaf
• 5-6 black peppercorns
• 2 whole cloves or a pinch of allspice

For the Caper Cream Sauce:

• 30 g unsalted butter
• 30 g (approx. 3 tbsp) all-purpose flour
• 400 ml of the strained hot broth used to poach the meatballs
• 120 ml heavy cream (Schlagsahne)
• 3 to 4 tbsp capers (rinsed and drained), plus a splash of caper brine for extra tang
• 1 tbsp freshly squeezed lemon juice (plus more to taste)
• 1 egg yolk (optional, for thickening and a richer gloss)
• Salt, white pepper, and a tiny pinch of sugar to balance

Instructions:

1. Mix the Meatball Dough: In a large mixing bowl, combine the ground meat, soaked and squeezed bread roll, finely chopped onion, eggs, anchovy filets, chopped parsley, salt, and white pepper. Knead everything thoroughly with your hands until well combined and slightly sticky.
2. Shape the Klopse: With damp hands, form the mixture into smooth, golf-ball-sized meatballs (yielding roughly 12 to 16 balls).
3. Simmer the Broth: In a wide saucepan or pot, bring the 1 liter of stock to a gentle boil along with the halved onion, bay leaf, peppercorns, and cloves.
4. Poach the Meatballs: Lower the heat so the broth is at a very gentle simmer (barely bubbling). Drop the meatballs into the liquid. Poach them gently for about 12 to 15 minutes until they float and are cooked through. Do not let the water roll-boil, or the meatballs may break apart.
5. Strain and Reserve: Carefully remove the meatballs with a slotted spoon and set them aside on a warm plate. Strain about 400 ml of the poaching liquid through a sieve and keep it handy.
6. Make the Roux Base: In a separate medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 to 2 minutes, stirring constantly to form a light blond roux (do not let it brown).
7. Build the Sauce: Gradually whisk in the reserved warm poaching broth, followed by the heavy cream. Let the sauce simmer gently for 5 minutes until smooth and slightly thickened.
8. Add the Capers and Finish: Stir in the capers, lemon juice, and a splash of caper brine. Season with salt, white pepper, and a tiny pinch of sugar to taste. Optional: Turn off the heat and vigorously whisk in a single egg yolk for a restaurant-quality glossy finish (make sure the sauce isn’t actively boiling when you add it, or it will curdle).
9. Combine: Gently slide the reserved meatballs back into the creamy caper sauce and let them warm through for 2 to 3 minutes.

To Serve:
Plate the meatballs generously smothered in the bright, creamy caper sauce alongside buttery boiled parsley potatoes. Traditionally, it is also wonderful served alongside a side of pickled red beets (Rote Bete).

Königsberger Klopse (creamy caper meatballs)

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October 13, 2026

by AngiesWeb

Cuisine German

Category European Cuisine Germany Main Course Recipes Western Europe

Ingredients

• 500 g ground meat (traditionally a 50/50 mix of ground pork and ground beef)
• 1 stale white bread roll or crusty bun (soaked in lukewarm water or milk and squeezed dry)
• 1 small onion, very finely diced
• 2 large eggs
• 2 finely minced anchovy fillets
• 1 tbsp fresh parsley, finely chopped
• Salt and freshly ground white pepper to taste
• Broth:
• 1 liter beef or vegetable stock
• 1 small onion, halved
• 1 bay leaf
• 5-6 black peppercorns
• 2 whole cloves or a pinch of allspice
• Caper Cream Sauce:
• 30 g unsalted butter
• 30 g (approx. 3 tbsp) all-purpose flour
• 400 ml of the strained hot broth used to poach the meatballs
• 120 ml heavy cream
• 3 to 4 tbsp capers (rinsed and drained), plus a splash of caper brine for extra tang
• 1 tbsp freshly squeezed lemon juice (plus more to taste)
• Salt, white pepper, and a tiny pinch of sugar to balance

Persons

14

Serving Size

4

Prep Time

20 minutes

Cook Time

1 hour, 30 minutes

Wait Time

10 minutes

Total Time

1 hour, 50 minutes

A traditional meal I tasted first at the historic Ratskeller in Bremen

Instructions

1. In a large mixing bowl, combine the ground meat, the soaked and squeezed bread roll, finely chopped onion, eggs, anchovy paste, chopped parsley, salt, and white pepper.
2. Knead everything thoroughly with your hands until well combined and slightly sticky.
3. With damp hands, form the mixture into smooth, golf-ball-sized meatballs (yielding roughly 12 to 16 balls).
4. In a wide saucepan or pot, bring the 1 liter of stock to a gentle boil along with the halved onion, bay leaf, peppercorns, and cloves.
5. Lower the heat so the broth is at a very gentle simmer (barely bubbling).
6. Drop the meatballs into the liquid.
7. Simmer them gently for about 12 to 15 minutes until they float and are cooked through. Do not let the water roll-boil!
8. Carefully remove the meatballs with a slotted spoon and set them aside on a warm plate.
9. Strain about 400 ml of the poaching liquid through a sieve and keep it handy.
10. Make the Roux Base:
11. In a separate medium saucepan, melt the butter over medium heat.
12. Stir in the flour and cook for 1 to 2 minutes, stirring constantly to form a light blond roux (do not let it brown).
13. Build the Sauce:
14. Gradually whisk in the reserved warm poaching broth, followed by the heavy cream.
15. Let the sauce simmer gently for 5 minutes until smooth and slightly thickened.
16. Stir in the capers, lemon juice, and a splash of caper brine.
17. Season with salt, white pepper, and a tiny pinch of sugar to taste.
18. Combine: Gently slide the reserved meatballs back into the creamy caper sauce and let them warm through for 2 to 3 minutes.

Notes

Serve the meatballs generously smothered in the bright, creamy caper sauce alongside buttery boiled parsley potatoes. Traditionally, it is also wonderful served alongside a side of pickled red beets (Rote Bete).

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Tags

Bremen Rathaus,

Creamy caper sauce,

Königsberger Klopse,

Klopse,

Meatballs,

meatballs in creamy sauce,

Tradition

Calories

247 kcal

10%

Protein

13 g

Cholesterol

96 mg

32%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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