Which German dish consists of meatballs in a creamy caper sauce and is named after a Prussian city?

Königsberger Klopse are German meatballs in a creamy caper sauce, named after Königsberg.

The meatballs are traditionally made from minced meat, commonly veal, with onions, egg, and soaked bread or breadcrumbs. They are cooked rather than browned, then served in a white sauce flavored with capers and lemon.

The dish originated in Königsberg, the former East Prussian city now known as Kaliningrad. Its historical name remains widely used in German cuisine, while the city’s modern location is in Russia.

A common mix-up is confusing Königsberger Klopse with ordinary German Frikadellen. Frikadellen are usually browned, pan-fried meat patties, whereas Königsberger Klopse are poached meatballs served with their distinctive tart caper sauce. Potatoes or beetroot are common accompaniments.