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15 responses to “Konigsberger Klopse, Wild Boar Meatballs”

  1. adalynfarm

    So, would ground lamb work ok? We are a bit short of any Suidae at the moment…

  2. Reliz

    This would be even better with spaetzle. I’m going on a boar hunt in Monterey County in March. If it all works out I’ll test the recipe with Spaetzle and report back. BTW, I think smaller boar would be best even for meatballs. Would you agree? Or do you think it depends more on which cuts you use?

  3. Reliz

    And, if I may add… The Kingdom of Italy was allied with Prussia in its war against Austria. In fact, this is how Italy (re)gained Venice. I would not be at all surprised if that’s how the anchovies made it into the meatballs!

  4. Amber

    Ö = oe

    Actually, capers aren’t too far off the mark when you think about typical german flavors. Mustard, sauerkraut, sourdough, pickles, etc. Although you tend to see capers more with white meats like fish and chicken, which is probably how it ended up in this dish. My husband is east german and we’re living here in Potsdam and his mother makes this dish. I hate capers, but I pick them out because I actually love this dish. Maybe try pickled or salted herring in place of anchovies for a more authentic flavor as that is more common here. My mother in law eats pickled herring right from the can. (*blech*)

  5. Amber

    Also, if you look at the location of Königsberg, you see that its not far from the Baltic sea, which probably explains the addition of the fishy paste, plus pickled/salted fish adds an extra salty-sour layer to an already delicious dish. Although I’ve been informed by my hubby that the fish never makes it to my mother in law’s version. Probably she has eaten it before it made it there. ;)

  6. Joe Keough

    Fantastic photo as usual, Hank. Makes me hungry and inspired to locate an area where feral swine are a problem!

  7. deana

    One of my first beaus was from that neck of the woods in Germany and made these for me… I thought they were fabulous… thanks so much for the recipe!

  8. Martin

    It is funny how much such stupid and false cliches seem to remain forever. How on earth can you think that such things like capers, lemon zest and anchovis can not be a part of German cuisine. I blame this thinking on a bit of American shortsightedness. German cuisine is NOT sausages and sauerkraut. Infact, the majority of German recipes uses imported southern stuff like spices, lemons. Capers for instance are widely used, such are peppers and other stuff. Really, this recipe here is nothing special, nothing fancy – this is just good old grandma cuisine.

  9. semiswede

    Nice. We can actually get ground wild boar meat at the grocery stores here in Sweden. I’ll have to give this a try. I’m always interested in ways to use the wild meats we have such easy access to here.

  10. Reliz

    Yes, Martin, ease up a bit. And you could use a dose of historical perspective as well. After all, citrus is really an Asian ingredient, so depending on how far back you want to go you might ask how an ingredient like lemon made it into the recipe. Any recipe is a snapshot of a point in history and it includes references to foreign trade, climate, the state of agriculture at the time, refrigeration (or lack of it), etc etc. The tomato is widely considered an Italian ingredient, and yet it’s really from the Americas. The Swiss didn’t invent chocolate, it’s from Mexico. Irish potatoes? They are Incan, of course. I realize much of this is common knowledge… or, is it?

    To say that these ingredients are all very commonplace German ingredients is only true for a current German recipe. But for an older recipe, there is quite a lot to this question “How did it get here?” Certainly there were not men on horseback from the beginning of German history rushing lemons from the south into Germany because house fraus demanded it for their klopse!

  11. Reliz

    And don’t get me started on that English concoction in a bottle (which I dearly love on eggs) that is made from ingredients sourced in India (tamarind, clove) by an industrial process in a global trade economy. Certainly that little oddity has not been in Prussian meatballs prior to the obvious requirement of England colonizing India and the average worker being able to afford a bottled sauce, etc etc.

    Recipes are so fascinating if you ask this questions as Hank was doing.

  12. Katrin

    My mother makes Koenigsberger Klopse because she is from Berlin. They are my favorite birthday dish. I’d add a couple of ingredients to your list — add lemon juice and whole allspice to the broth. Also, add the capers into the broth, not just at the end. They will stand up to the cooking process just fine. In my experience, two kinds of ground meat are better than one (veal and beef, or veal, beef, and pork). Oh, and that bread in milk thing — German Broetchen are hard rolls, so what you do is soak a stale one in milk and then squeeze out the milk as much as possible. We eat these Klopse with Salzkartoffeln (cook potatoes like you would for mashing, but then don’t mash them). The potatoes are great for soaking up the sauce. Obviously there are as many variations to this recipe as there are for meatloaf, an American classic.

  13. Brian W

    As a new hunter without an inheritance of game recipes, I love your site (and book). My daughter made this tonight after my son and I each got a wild pig last week and it turned out great. Thanks!

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