12 Carrying East Prussia Home: My Grandfather’s Königsberger Klopse and Its Enduring Legacy

Königsberger Klopse has always held a special place in my heart. It is my grandfather’s signature dish, whose warmth and generosity were often expressed through the food he shared with us. His influence on our family’s foodways is unparalleled. Now that he has passed, I decided to interview my mother, who was closest to him. I wanted to explore the deeper meaning of this dish in our family. Originally from East Prussia, my grandfather cherished Königsberger Klopse as a comforting call from home—a dish that connected him to his past. He carried the recipe with him when he fled East Prussia at the age of eight, during the turmoil of World War II.

After initially facing hardship and rejection in Schleswig-Holstein, my grandfather’s family eventually rebuilt their lives in Bielefeld, Westphalia. As my mother described, rebuilding a community was crucial during those years. My great-grandmother reunited with three of her sisters in Bielefeld, and on weekends, they would often travel throughout northwestern Germany to visit other relatives, gathering together for great feasts. This spirit of sharing, generosity, and building community was central to the East Prussian way of life – something my grandfather managed to recreate in his new home (Olsen, 2024). In the same way German-American immigrants to Indiana “sought to retain for themselves and their offspring essential aspects of customs, traditions, and values governing public and private behavior” (Adler, 2014), my grandfather’s experience embodied these values, ensuring that everyone felt a sense of belonging and joy during family gatherings – a legacy that lives on in the memory of those who knew him.

Similar to dishes in Indiana’s Foodways, the authenticity of Königsberger Klopse is dubious at best due to its various origin stories and ingredients (Basu & Werbner, 2016). In my family’s version, we place particular emphasis on the soup, which is not only thicker but also more plentiful compared to other versions. The meatballs are also noticeably larger – a distinguishing feature according to my mother. Despite these variations, my family has always put great emphasis on preserving the essence of the original recipe. Whether it was my great-grandmother, my great-aunt, her daughter, or my grandfather making the dish, the taste and consistency have always remained the same. My mother made sure I understood every detail, even down to how to prepare the potatoes correctly, reflecting the importance of keeping the tradition alive (Olsen, 2024).

My mother also reminisced about the times she returned home from living in big cities across Germany. My grandfather would always make Königsberger Klopse, building up anticipation in phone calls before her visits. For her, this dish encapsulated the feeling of “Heimat” – a deep sense of home and belonging. Königsberger Klopse is more than just a recipe; it is a connection across generations, a way to keep the spirit of East Prussia alive in our family, and a reminder of the warmth and resilience that my grandfather embodied.

Königsberger Klopse

Ingredients

• For the Meatballs:
  • 500 g ground pork
  • Breadcrumbs (as needed)
  • 1 egg
  • Salt and pepper (to taste)
• For the Broth:
  • 750 ml water
  • 1 onion (cut into large pieces)
  • 1 tablespoon chicken broth powder
  • 4 tablespoons roux
  • 6 tablespoons margarine (or butter, for better flavor)
  • 1 teaspoon vinegar (white wine or apple cider vinegar recommended)
  • 1 teaspoon sugar
  • 125 ml cream
• For the Potatoes:
  • 18 small potatoes (or equivalent, peeled)
  • Salt (for cooking)

How to Prepare

1. Prepare the Meatballs:

• • In a large bowl, mix the ground pork with breadcrumbs and the egg until the mixture holds together. Season with salt and pepper.
  • Shape the mixture into 8-10 even meatballs.

2. Cook the Broth and Meatballs:

• • In a large pot, bring 750 ml of water to a boil. Add the chicken broth powder and onion pieces.
  • Gently place the meatballs in the simmering broth. Cook them for 15-20 minutes or until they are fully cooked through.
  • Once done, remove the meatballs from the broth and set them aside.
  • Strain out and discard the onion pieces, keeping the broth.

3. Finish the Broth:

• • In the same pot with the broth, add the roux and margarine. Stir until melted and well combined.
  • Add the vinegar and sugar, and let the broth simmer for a few minutes to allow the flavors to meld together.
  • Return the meatballs to the pot and heat through.
  • Finally, stir in the cream. Do not let the broth boil again after adding the cream to prevent curdling. Keep warm over low heat.

4. Prepare the Potatoes:

• • While the meatballs are cooking, peel and boil the potatoes in a pot of salted water until tender (about 20-25 minutes).
  • Drain the potatoes well and shake them gently in the pot to roughen their surface (this helps absorb more flavor).

5. Serve the meatballs in the creamy broth with the boiled potatoes on the side. Garnish with fresh parsley if desired.

References

Adler, J. (2014). A Concise History of German Immigration to Indiana. Adler Reunion. https://www.adlerreunion.com/single-post/2014/02/14/a-concise-history-of-german-immigration-to-indiana

Basu, P., & Werbner, P. (2016). Commodities and the gift: Explorations of the gifting, trading, and sharing nexus. Anthropology and Humanism, 41(1), 6-21. https://doi.org/10.1080/07409710.2016.1150097

Olsen, Dagmar.  Interview by Karl Gustav Olsen. Virtual, November 17 2024.